Name: Grilled Asparagus, Hatch Green Chile Ricotta, Bitter Greens, Truffled Mustard Vinaigrette, Brioche Croutons
Ingredients: 1 bunch extra-large asparagus; Pinch sea salt; Pinch black pepper; 2 tbsp EVOO; 1 gal whole milk; 2 cups heavy cream; ½ cup lemon juice; 2 tbsp distilled vinegar; 2 cups hatch green chile, roasted, peeled, and diced; ½ tbsp kosher salt; 2 shallots; 2 garlic cloves; 2 tbsp whole grain mustard; ½ cup lemon juice; ½ cup rice vinegar; 1 cup EVOO; ½ cup white truffle oil; Kosher salt to taste; 1 cup brioche, cut into micro-small dices; ¼ cup EVOO; Kosher salt to taste; 2 red endives; 2 yellow endives; 2 tbsp chives, chopped; Kosher salt to taste; Black pepper to taste

Description

This dish pairs smoky grilled quail with a rich truffled-balsamic reduction, a sweet-savory Mesilla pecan-fig crumble, and the vibrant heat of aji amarillo.

Ingredients

Scale

For the quail:

4 quails
2 rosemary sprigs
2 thyme sprigs
Salt to taste
Black pepper to taste
2 garlic cloves
¼ cup blended oil

For the Truffle-Balsamic Reduction:

1 cup balsamic vinegar
¼ cup white truffle oil
¼ cup soy sauce
1 ½ tbsp cornstarch
1 tbsp cold water

For the Mesilla Pecan-Fig Crumble:

6 oz Mesilla pecans, toasted
4 oz dried Mission figs
1 tsp Urfa Biber chili flakes
1 tsp cumin
1 tsp hibiscus, dried
1 tsp juniper berry
Kosher salt to taste

Cook Mode Prevent your screen from going dark

Instructions

For the quail:

Clip the wings off the quail. Poke a tiny hole in one of the legs and pull the tip of the other leg through that so it looks like the legs are naturally crossed.
Add the herbs, garlic, and oil in a blender and mix well.
Rub the herb puree all over the quail and allow them to marinate for an hour or so.

For the Truffle-Balsamic Reduction:

Add the balsamic vinegar, truffle oil, and soy into a pot and bring it to a boil, reducing the mixture by a quarter.
Whisk together the cornstarch and water.
Slowly add that mixture to the reduction and cook out the starch. The sauce should thicken until it coats a spoon.

For the Mesilla Pecan-Fig Crumble:

Take all ingredients and add to a Robot-Coupe food processor. Mix until you have a crumble-like consistency.

Building the Plate:

1. Grill the quail for about 2 ½ minutes on each side getting nice grill marks.
2. Using a spoon, make a circle (1 ½ times larger than the quail) with the truffle balsamic. Place the grilled quail right on top of that.
3. Put the pecan crumble on top of the quail breast.
4. Add a dollop of Aji Amarillo paste to the plate.
5. Garnish with any herbal microgreens.