Southwestern Roasted Quail With Kumquat Sauce

Recipe Ingredients

6		New Mexico dried red chile peppers
2 teaspoons	10ml	Freshly-ground black pepper
		Lemon juice - as needed
2 tablespoons	30ml	Olive oil
12		Quail - (6 oz ea) - breastbone removed
		Kumquat Sauce
1 tablespoon	15ml	Canola oil
2 tablespoons	30ml	Shallots - minced (large)
		= (or 1/4 cup minced red onion)
12		Fresh kumquats - chopped, with
		Skins left intact
2		Fresh jalapeño chile peppers - seeded, minced
1/4 cup	59ml	Red wine vinegar
2 cups	474ml	Fresh orange juice
1 tablespoon	15ml	Honey
1 1/2 cups	355ml	Fat-free no-salt-added canned
		Chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
		Optional Garnish
		Fresh kumquats
		Lemon leaves

Recipe Instructions

Preheat oven to 300 degrees.

Arrange peppers on a baking sheet and roast for 30 to 45 seconds until warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine powder.

Stir in black pepper and place in a shallow dish. Set aside.

Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the olive oil. Sprinkle on the chile pepper mixture and press in gently with your fingers.

Increase oven setting to 325 degrees. Place the quail in a single layer in a large shallow baking pan, breast-side up. Add about 1/8 inch water to the pan. Cover with foil and bake for 3o to 45 minutes, until done.

To prepare sauce: heat oil in a small heavy saucepan. Add shallots, kumquats and jalapeños. Saute over low heat, stirring, until shallots are limp, about 4 minutes. Stir in vinegar and simmer until liquid almost evaporates. Add orange juice, honey, and chicken broth. Simmer until reduced to about 2 1/2 cups and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep warm.

To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 tablespoons of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.

This recipe yields 12 servings.

Exchanges Per Serving: 4 Lean Protein, 1/2 Carbohydrate (fruit).

Nutrition Facts: 243 calories (35% calories from fat), 29 g protein, 9 g total fat (2.1 g saturated fat), 10 g carbohydrate, 2 g dietary fiber, 89 mg cholesterol, 73 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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