Grilled Quail With Pomegranate Molasses Glaze
Author: 
Recipe Type: Entree
Cuisine: Middle Eastern
Serves: 4
 
If you don't want to buy Pomegranate Molasses here is a recipe to make your own.
Ingredients
Glaze
  • ¼ cup pomegranate molasses
  • 1 tablespoon prepared horseradish (drained)
  • 1 tablespoon Dijon mustard
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Grilled Quail
  • 8 quail (deboned)
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
  • Glaze ((see above))
Spicy Glazed Walnuts
  • 1 cup sugar
  • ¼ cup water
  • 1 Pinch cayenne
  • ½ cup toasted walnuts
  • Tangerine Vinaigrette
  • 2 cups tangerine juice
  • 1 cup orange juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons coarsely-chopped red onion
  • 2 garlic cloves (coarsely chopped)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon honey
  • 1 teaspoon chipotle puree
  • ¾ cup olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Tangerine-Pomegranate Relish
  • 2 tangerines (segmented)
  • ¼ cup pomegranate seeds
  • 1 jalapeƱo (finely diced)
  • ¼ cup finely-chopped red onion
  • 2 tablespoons freshly-squeezed lime juice
  • 1 tablespoon olive oil
  • Salt (to taste)
  • Freshly-ground black pepper (to taste)
Assembly
  • Arugula (for serving)
Instructions
Pomegranate Molasses Glaze
  1. Combine all ingredients in a small bowl.
Quail
  1. Preheat grill pan. Season quail with salt and pepper to taste. Grill skin-side down for 2 to 3 minutes until golden, turn over and brush with the glaze. Grill for 3 to 4 minutes longer, remove and brush with more glaze.
Spicy Glazed Walnuts
  1. Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet.
Tangerine Vinaigrette
  1. Place tangerine juice and orange juice in a small saucepan and cook until reduced to ¼ cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
Tangerine-Pomegranate Relish
  1. Combine all ingredients in a small bowl and season with salt and pepper to taste.
Assembly
  1. Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
  2. This recipe yields 4 servings.
Recipe by at http://www.embersandflame.com/recipes/grilled-quail-with-pomegranate-molasses/