Chorizo-Stuffed Quail With Grilled Summer Salad
Makes 4-6 Servings
 |
WINE PAIRING | |
|---|---|---|
| Fino or Manzanilla Sherry | ||
Here’s a dish that is all about relaxed summer elegance. Make this when corn and peaches are at their peak.
INGREDIENTS
- SALAD:
- 2 peaches, grilled and diced
- 4 garlic scapes, grilled and diced
- 2 ears fresh sweet corn, grilled whole and kernels removed
- 1 fresh cucumber, peeled and diced
- Juice of 1 lime
- 1 tsp honey
- 2 tsp espelette pepper
- 1 tsp chervil, finely chopped
- 1 tsp parsley, finely chopped
- 1 tsp tarragon, finely chopped
- Salt & pepper to taste
- QUAIL:
- 8 Semi-boneless Quail
- 1 lb ground chorizo, cooked
- 1 cup two-day old cornbread, crumbled
- 1/2 shallot, finely diced
- 1 garlic clove, chopped
- ½ tsp Dijon mustard
- 1 tsp chervil, finely chopped
- 1 tsp parsley, finely chopped
- 1 tsp tarragon, finely chopped
DIRECTIONS
1
To make the salad dressing, whisk together the lime juice, honey, espelette pepper and herbs. Toss prepared vegetables in the dressing. Salt & pepper to taste. Set aside.
2
For the stuffing, mix the chorizo, cornbread, shallot, garlic, mustard, and herbs. Fill the quail cavities with the mixture.
3
Grill quail over medium indirect heat until internal temp reaches 155°F., about 15-18 minutes.
4
To serve, spoon some of the salad on each plate and perch two quail on top.