Pan Seared Quail

by cameron slaugh

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Red Snapper Ceviche.    Pan Seared Quail.    White Shrimp “Causa” of Yellow Potato.    Purple Potato in Cast Iron.    Vanilla Butter Poached Yukon Potato.      Sweet Potato Cake

Cipollini Onions in Soy,Tomato Compote, “Papas Fritas”

Seared Quail

8 quail

1 bunch cilantro, hacher

1 bunch parsley, hacher

vegetable oil (to coat)

salt and pepper

3 tablespoons minced garlic

Cipollini Onions in Soy

24-32 cipollini onions

1 10 ounces bottle soy sauce

Tomato Compote

10 roma tomatoes, emonded

1/2 bunch cilantro, whole

1/4 cup vegetable oil

1 red onion, ciseler

salt and pepper

2 smashed garlic cloves

Papas Fritas

3 Idaho potatoes

1/2 gallon vegetable oil

salt

Seared Quail: Cut quail length wise in half and clean, if not already done. Mix quail with cilantro, parsley, oil, garlic, salt and pepper for 6 hours.

Cipollini Onions in Soy : Clean skin off onions and keep whole. Mix with soy sauce and garlic, marinade until needed.

Tomato Compote : Concasser tomatoes, sweat onions and garlic. Add tomatoes and cilantro and cover with cartouche. Simmer until cooked and keep warm.

Papas Fritas: Cut potatoes into frites size and blanch immediately in oil. Pan sear quail until mid rare, sauté onions straight off marinade and fry potatoes until golden brown and season with salt. Serve with tomato compote.