Quail with Corn and Cucumber and Jalapeño Salsa
Codornices con Elote y Salsa de Pepino y JalapeñoQuail are highly regarded in Mexico, and these elegant little game birds are now farm-raised in the United States. Partially boned frozen quail are available in gourmet food markets and some butcher shops.
Ingrediënten
Makes 4 servings
- 8 about 4-ounce partially boned quail, thawed, if frozen
- 1 tablespoon plus 2 teaspoons olive oil
- 2 teaspoons fresh lime juice
- 1 teaspoon brown sugar
- 1 large garlic clove pressed
- 1 teaspoon salt
- Cucumber and Jalapeño Salsa
- 2 poblano chiles roasted and peeled
- ¼ medium white onion finely chopped
- 2 large ears fresh corn kernels cut off
- ¼ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 small tomato seeded and finely diced
- ½ teaspoon ground cumin
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- Put the quail in a medium bowl.
- Add 1 tablespoon of the oil, lime juice, brown sugar, garlic, and salt.
- Turn the quail to coat with the marinade.
- Cover and refrigerate for 3 to 4 hours.
- Remove from the marinade about 30 minutes before cooking.
- Meanwhile, prepare the salsa.
- Then, remove and discard the stem and seeds from the chiles.
- Cut the chiles into strips then dice them into 1⁄4-inch pieces.
- Heat the remaining 2 teaspoons of oil in a nonstick skillet.
- Add the onion, and cook until translucent, 3 to 4 minutes.
- Add the diced chiles, corn, and oregano.
- Cook covered, stirring frequently, until the corn is crisp-tender, about 5 minutes.
- Add the tomato, cumin, remaining ½ teaspoon salt, and pepper.
- Cook until the mixture comes to a boil, about 1 minute.
- Set aside off heat.
- Preheat the broiler.
- Place the quail breast side down on a baking sheet.
- Broil 3 to 4 minutes.
- Turn over and cook until the skin is brown and crisp, about 3 to 4 minutes and the meat is no longer pink inside.
- Remove from the oven.
- Reheat the corn mixture, and divide among 4 serving plates.
- Place 2 quail on top of the corn on each plate.
- Spoon about 1 tablespoon of the salsa on each quail.
Notes / Tips / Wine Advice:
Pass remaining salsa at the table.
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