GOLDEN VALLEY, Minn. -- Andrew Zimmern is in studio to share his Pan Roasted Quail with Lentils and Green Apple Vinaigrette recipe.
Serves 4 as an entrée
The Quail
8 quail, semi boneless work well.
1 sprig each fresh thyme and rosemary
2T red wine vinegar
2T minced shallots
1t sea salt
1T honey
3T olive oil
Combine quail with the remaining ingredients and marinate overnight.
Pan roast quail to medium rare (about 4 minutes a side) over medium-high heat in a large heavy skillet and serve over the lentils, passing the vinaigrette at the table.
The Lentils...these can be done right before you cook the quail
1 and /2 cups dry lentils 'vert de puy' or small beluga lentils.
3T olive oil
3T red wine vinegar
2T chopped parsley
1T chopped rosemary leaves
1 celery stalk, minced fine
1 carrot, minced fine
4T minced scallion tops
Boil the lentils in 4 cups seasoned water until tender.
Drain and combine in a large saute pan over high heat with the rest of the ingredients.
Bring liquid to a boil, this will happen very quickly. Immediately remove from heat and allow to cool, stirring occasionally.
Season with sea salt, and reserve for plating.
The Vinaigrette...this can be done in advance of the meal but it doesn't have as sharp a taste after about 6 hours
2 large green apples, peeled, cored and diced. One quarter apple reserved for garnish
2T Dijon mustard
3T chopped tarragon
3T red wine vinegar
½ cup extra virgin olive oil
1 small chopped shallot
1/4t sea salt
1t fresh lemon juice
1T agave syrup
Chop the apples and place in a blender with the mustard and vinegar.
Puree until smooth, emulsify the oil into the puree with the blender running.
Season and serve with the quail and lentils
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