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About the Dish

  • Semi-Boneless Quail

    Semi-Boneless Quail

  • PeachDish Salt

    PeachDish Salt

  • Root Vegetables

    Root Vegetables

  • Sherry Vinegar

    Sherry Vinegar

  • Gulden's Spicy Brown Mustard

    Gulden's Spicy Brown Mustard

  • Butter


  • Sorghum Syrup

    Sorghum Syrup

  • Frisée



Heat oven to 425° F. Season quail on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
MISE EN PLACE Trim and peel root vegetables as desired, cut into even, 1/2-inch pieces. Remove and discard frisée root end; cut or tear leaves into 2-inch pieces, and measure out 4 cups (save any extra for another use).
In a mixing bowl combine root vegetables. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon PeachDish Salt; toss to evenly coat vegetables. Spread on a heavy baking sheet in a single layer (reserve mixing bowl). Roast until browned and tender, 15-20 minutes. Remove pan from oven, and allow vegetables to cool.
While root vegetables cook, make salad dressing: In reserved mixing bowl, whisk together sherry vinegar and mustard. While whisking, drizzle in remaining 2 tablespoons olive oil. Season with 1/4 teaspoon PeachDish Salt.
Place a skillet over medium-high heat, and add 2 teaspoons cooking oil. When oil is shimmering, add quail. Cook until browned on first side, 3-4 minutes.
Reduce heat to medium, flip quail, and cook until lightly browned on second side, 2-3 minutes more. Add butter to pan. When butter has melted, remove pan from heat, and add sorghum syrup. Gently stir to combine with butter. Turn quail to coat with sorghum butter, and leave in pan to rest.
To mixing bowl with dressing, add frisée and roasted vegetables. Toss to combine. Arrange quail and salad on 2 dinner plates, and drizzle sorghum butter from quail pan over all. Enjoy!