Pair Of Quail In Ancho Chile-Honey Sauce

Recipe Ingredients

		Marinade
1/2 cup	118ml	Virgin olive oil
4 tablespoons	60ml	Chopped garlic
3 oz	85g	Ancho chile powder
8 oz	227g	Glove-boned (semi-boneless) quail (medium)
		Sauce
3 oz	85g	Ancho chiles - (abt 7 whole)
2 cups	474ml	Boiling water
1 1/2 tablespoons	22ml	Canola oil
1/2 tablespoon	7.5ml	Onion - finely chopped (medium)
1/2 cup	118ml	Honey
		Salt - to taste
1		Cinnamon
1		Ground cloves

Recipe Instructions

For the Marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder. Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible.

For the Sauce: Stem, seed and devein the chiles. Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds. Transfer to a bowl and cover with boiling water; soak 20 minutes.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside.

Strain chiles, reserving the liquid. Transfer chiles to a blender and add about 1 cup of the reserved liquid. Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion. Stir in honey, salt, and seasonings. Heat to boil, reduce heat, and simmer gently 8 minutes.

On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes. Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.

Put 3 ounces of sauce on a dinner plate and put the quail on top.

This recipe yields 4 servings.

Description:

"{Pareja De Codornices En Salsa De Chile Ancho Con Miel}"

Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B34) - from the TV FOOD NETWORK

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