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Quail with White Beans |
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Serves: 4
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(Codorneces con Frijoles Blanco)
Category: Duck, Game Hens, and Quail
This easy recipe is based upon a quail dish from El Sacramonte Restaurant in Guadalajara. Simply roasted quail was served on a bed of puréed white beans. Frozen, partially boned quail is found in most upscale gourmet markets in the United States. Fresh farm-raised quail is sometimes marketed in gourmet meat markets. Serve Fresh Salsa Mexicana (see Salsas, Sauces, and Condiments) with the quail and beans.
White Beans with Roasted Garlic
8 (about 4-ounce) partially boned quail, thawed, if frozen
1 tablespoon olive oil
1 clove garlic (large), pressed
1/2 teaspoon salt
1. Prepare the white beans. Cover and reserve. The beans can be made a day ahead and refrigerated. Reheat before serving.
2. Put the quail on a foil-lined baking sheet, breast side down. Rub all over with oil, garlic, and salt. Let stand about 20 minutes.
3. Preheat oven to 475°. Roast the quail in the middle of the oven 5 minutes. Turn the quail over and roast until the skin is golden and the meat is no longer pink inside, 5 to 6 minutes. Remove from the oven. Reheat the beans. Spoon a portion of the beans in the middle of 4 serving plates. Put 2 quail on each plate.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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