Posts tagged "agave syrup"

Quail-pic-Dallas-web

Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread

August 10th, 2016 Posted by Chef fest 2016 0 thoughts on “Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread”

Recipe: Chorizo Stuffed Texas White Quail with Jalapeno Corn Bread Waffle and Chipotle-Agave Syrup

Chef: Christof Syre

Restaurant: Four Seasons Resort and Club Dallas, Las Colinas

Serves 6

Stuffing

½ lbs chorizo

Sautéed and drained 1 pieces red onion

peeled & finely diced 1 cup corn bread crumbs 2 each garlic

Peeled and finely chopped 4 sprigs fresh cilantro, chopped

Method

In a heavy cast iron pan, sauté the chorizo until cooked, remove from pan and drain.
Using the same pan, under medium heat, sweat off the onions and garlic using some of the chorizo oil, until translucent.
Place in a bowl.
Mix in the chorizo, corn bread crumbs and the cilantro.
Season with salt and freshly ground pepper. Set aside.

Quail

8 each quails deboned, keeping the entire skin intact.

Method

Stuff the quails with the chorizo, season with salt and freshly ground pepper. In a cast iron pan, preheat some vegetable oil. Sear off the quails with the breast side down first. Once brown (3-4 min), turn and place into the oven for about 20 min at 375 degrees F. Make sure to baste the quail once in a while with their own drippings, until golden brown.

Waffles

1.5 cup corn meal

1.5 cup cake flour

½ cup whole eggs

1 tablespoon baking powder

1 cup butter milk

kosher salt

3 oz white sugar

3 oz butter, unsalted and melted

2 tablespoon vegetable oil

3 each jalapeno peppers, roasted, peeled and de-seeded & diced

Method

Combine oil, eggs, and sugar with whip attachment in a mixing bowl. Add the dry ingredients and mix to form a thick paste with no lumps. Scrape the sides of the bowl constantly while slowly adding the buttermilk. Store in a sealed container in the refrigerator. Before making, add the jalapenos.
Pour mixture in waffle maker and cook until golden brown on both sides.

Chipotle-Agave Syrup

½ Cup Agave Syrup

1 tbl spoon Chipotle Chili in Adobo Sauce. Finely chopped

Method

Combine agave and chili and set aside.

To Serve

Simply place the roasted quail onto a freshly made waffle. Drizzle with the chipotle agave syrup and garnish with flat Italian parsley and finely grated, aged Texas Red Neck Cheddar.

Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Reserve. Today
Elegant beachside spot at the Four Seasons Resort features modern Italian fare & island cocktails.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72247" title="Beach Tree"]
Reserve. Today
Open-air chophouse in the Four Seasons offering dishes with local twists & views of the golf course.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="152518" title="Hualalai Grille"]
Reserve. Today
An inventive Hawaiian menu is showcased at this oceanfront restaurant in the Four Seasons Resort.
OPEN TABLE RESERVATION
[open-table-widget display_option="0" time_start="7:00am" time_end="7:00pm" time_increment="15" restaurant_id="72253" title="ULU Ocean Grill + Sushi Lounge"]
Event Lineup