|2 servings||calories per servings 680||protein serving 36 g||carbs per serving 27 g||total fat per serving 48 g|
Quail is a mild white-meat bird, similar to chicken except that it is, of course, much smaller and a tad fuller in flavor. Our quail is supplied by Manchester Farms of South Carolina. They arrive in your kit semi-boneless, ensuring they cook evenly and quickly before being glazed in sweet sorghum butter and served alongside roasted root vegetables and crisp frisée.
|Nutrition Facts||/ Per Serving|
|Total Fat||48 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Total Carbohydrates||27 g|
|Dietary Fiber||5 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...