Quail with White Beans
Quail with White Beans
Codorneces con Frijoles BlancoThis 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 with the quail and beans.
Ingrediënten
Makes 4 servings
- White Beans with Roasted Garlic
- 8 about 4-ounce partially boned quail, thawed, if frozen
- 1 tablespoon olive oil
- 1 large garlic clove pressed
- ½ teaspoon salt
Instructies
- Prepare the white beans.
- Cover and reserve.
- The beans can be made a day ahead and refrigerated.
- Reheat before serving.
- 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.
- 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.
