Quail with Coffee and Spice Rub and White Bean Ragout Recipe
Ingredients
| Sesame seeds | 2 Tablespoon (Spice rub:) | |
| Coriander seeds | 25 (Spice rub:) | |
| Black peppercorns | 20 To taste (Spice rub:) | |
| Cloves | 3 (Spice rub:) | |
| Juniper berries | 2 (Spice rub:) | |
| Cinnamon stick | 1/4 Inch (Spice rub:) | |
| Bay leaf | 1/2 Inch (Spice rub:) | |
| 3 tablespoons espresso coffee beans | ||
| 1 teaspoon salt, or more, to taste | ||
| Quail | 12 , butterflied (QUAIL:) | |
| 3 ounces slab bacon, cut in 1/4-inch dice | ||
| Carrots | 1 Cup (16 tbs), finely chopped (QUAIL:) | |
| Onions | 1 Cup (16 tbs), finley chopped (QUAIL:) | |
| Chicken stock | 1 Cup (16 tbs) (QUAIL:) | |
| Red wine | 1/4 Cup (16 tbs) (QUAIL:) | |
| 5 1/2 cups cooked Great Northern beans or rinsed and drained canned white beans | ||
| Thyme | 1 Tablespoon, minced (QUAIL:) | |
| 4 cups chopped fresh kale | ||
| Parsley | 1/2 Cup (16 tbs), chopped (QUAIL:) | |
| Unsalted butter | 4 Tablespoon (QUAIL:) | |
| Ground black pepper | To Taste (QUAIL:) | |
| Corn oil | 2 Tablespoon (QUAIL:) | |
Directions
1. Preheat the oven to 300 degrees F. Assemble the mise en place trays.
2. Put the sesame and coriander seeds, peppercorns, cloves, juniper berries, cinnamon stick, and bay leaf in separate, flattened piles on a non-stick baking sheet with sides. Toast in the oven for 25 to 30 minutes, or until the sesame seeds are golden brown. Remove from the oven and let cool slightly.
3. Measure 1 tablespoon of the sesame seeds and set aside. Place the remaining seeds and spices in a spice grinder. Add the coffee beans and 1 teaspoon salt. Process until finely ground.
4. Rub the spice mixture evenly over the skin side of the quail. Cover and refrigerate for 8 hours or overnight.
5. Preheat the oven to 325 degrees F.
6. In a large saucepan, saute the bacon over medium heat for about 5 minutes, or until all the fat has been rendered. Add the carrots and onions and saute for 3 minutes. Add the stock and wine and bring to a simmer. Cook, stirring occasionally, for 15 to 20 minutes, or until most of the liquid has evaporated. Stir in the beans and thyme. Cook for about 4 minutes. Stir in the kale, parsley, and butter. Season to taste with salt and pepper. Remove from the heat and keep warm.
7. In a large, heavy skillet, heat the oil over medium-high heat. Add 3 or 4 quail, skin-side down, and cook for about 2 minutes, or until lightly browned. Turn and cook for 4 to 6 minutes longer, or until medium rare. Sprinkle with some of the reserved sesame seeds and remove from the pan. Cover and keep warm in the oven. Cook the remaining quail.
8. Spoon the ragout onto 6 warm plates. Lay 2 quail on either side of the plate and serve immediately.
2. Put the sesame and coriander seeds, peppercorns, cloves, juniper berries, cinnamon stick, and bay leaf in separate, flattened piles on a non-stick baking sheet with sides. Toast in the oven for 25 to 30 minutes, or until the sesame seeds are golden brown. Remove from the oven and let cool slightly.
3. Measure 1 tablespoon of the sesame seeds and set aside. Place the remaining seeds and spices in a spice grinder. Add the coffee beans and 1 teaspoon salt. Process until finely ground.
4. Rub the spice mixture evenly over the skin side of the quail. Cover and refrigerate for 8 hours or overnight.
5. Preheat the oven to 325 degrees F.
6. In a large saucepan, saute the bacon over medium heat for about 5 minutes, or until all the fat has been rendered. Add the carrots and onions and saute for 3 minutes. Add the stock and wine and bring to a simmer. Cook, stirring occasionally, for 15 to 20 minutes, or until most of the liquid has evaporated. Stir in the beans and thyme. Cook for about 4 minutes. Stir in the kale, parsley, and butter. Season to taste with salt and pepper. Remove from the heat and keep warm.
7. In a large, heavy skillet, heat the oil over medium-high heat. Add 3 or 4 quail, skin-side down, and cook for about 2 minutes, or until lightly browned. Turn and cook for 4 to 6 minutes longer, or until medium rare. Sprinkle with some of the reserved sesame seeds and remove from the pan. Cover and keep warm in the oven. Cook the remaining quail.
8. Spoon the ragout onto 6 warm plates. Lay 2 quail on either side of the plate and serve immediately.
Chef
