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Roasted Quail Feast for Valentines Day

Roasted Quail Feast for Valentines Day

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, a Moroccan blend which contains a hint of rose petals, succulent quail are pefectly roasted and finished with a finger licking honey glaze.  Our Wild Rice Pilaf accompaniment features the bold flavor of cassia cinnamon while Paradise Pistachio Relish combines grains of paradise and Aleppo pepper to bring everything together for a memorable Valentine's Day Feast, we'll leave the dessert up to you.

Ingredients

For the Quail Brine:
For Roasting:
For the Honey Glaze:
For the Wild Rice Pilaf:
For the Paradise Pistachio Relish:

Preparation

For the Quail Brine:
Bring water to a boil in a large stock pot. Once boiled, remove from heat and add sugar and salt. Stir until sugar and salt have dissolved. and add enough ice to bring water volume to 1 gallon.

Once the brine has cooled, add quail and spices and refrigerate for 2 1/2 hours.

For Roasting:
Preheat oven to 450 degrees.

Remove quail from brine and pat dry with paper towels Set aside to bring to room temperature, about 30-40 minutes.

While quail are setting, melt butter in a small skillet, add Ras el Hanout, whisk and remove from heat. Apply butter mixture liberally to the quail.

Roast quail, preferably on a grill rack, for 12-17 minutes

For the Honey Glaze:
In a small saucepan, heat honey and coriander over medium heat, stirring often, until honey is reduced by half, about 8 minutes. Discard coriander seeds.

With a pastry brush, glaze the roasted quail with honey and finish with Sel de Mer. Serve with rice pilaf and pistachio relish.

For the Wild Rice Pilaf:
In a small saucepan, bring stock to boil. Add rice, cinnamon stick and bay leaf, reduce heat and simmer until rice kernels open, about 45-50 minutes.

While rice cooks, sauté onion on medium heat until lightly browned, about 10 minutes. Add garlic to onions and continue sautéing until garlic is lightly browned.

When rice is nearly cooked, add onion/garlic mixture, and dates. Cover until the dates have dehydrated, about 10 minutes. Season with salt to taste.

For the Paradise Pistachio Relish:
Use the bottom of a bowl to roughly crush pistachios.

Combine pistachios, parsley, mint, garlic and lemon in a mixing bowl. Slowly add olive oil, mixing as you go, then add Aleppo pepper, grains of paradise and salt.

Cover and allow to sit at room temperature for 1 hour.

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Here's what you need
Get the Spices
Aleppo Pepper
$3.00
1 oz bag
Allspice - Jamaican
$4.25
1 oz bag
Bay Leaf - Turkish
$5.25
1 oz bag
Cinnamon - Cassia Stick
$3.00
1 oz bag
Coriander Seed - Indian
$2.50
1 oz bag
Grains of Paradise
$8.00
1 oz bag
Long Pepper
$6.50
1 oz bag
Ras El Hanout
$9.00
2 oz bag
Roses
$3.50
1 oz bag
Sel de Mer
$2.00
1 oz bag

Roasted Quail Feast for Valentines Day

| Entrees, Side Dishes, Sauces & Dressings

Exotic. Aromatic. Romantic. We prepared this intimate feast with a table for two in mind. Using Ras El Hanout, a Moroccan blend which contains a hint of rose petals, succulent quail are pefectly roasted and finished with a finger licking honey glaze.  Our Wild Rice Pilaf accompaniment features the bold flavor of cassia cinnamon while Paradise Pistachio Relish combines grains of paradise and Aleppo pepper to bring everything together for a memorable Valentine's Day Feast, we'll leave the dessert up to you.

World Spice