Grilled Quail Breast Wrapped In Prosciutto With Black Trumpet Mushrooms Baby Leeks Pea Tendrils And Saffron Noodles Recipes

MUSHROOM, LEEK AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

TRUMPET ROYALE MUSHROOMS WITH CELERY ROOT AND APPLE SLAW

Steps:

• Combine the celery root and apples in a large bowl, toss with 1/2 of the apple cider vinegar and season with salt. Let it sit for about 1 hour. This will soften the celery root and apples.
• Preheat a large saute pan over medium-high heat. Cut the mushrooms in half lengthwise and season with salt. When the pan is hot, coat with oil and arrange the mushrooms, cut side down, in the pan. Saute until the mushrooms are soft and golden brown. Flip the mushrooms over and repeat this process on the other side.
• While the mushrooms are cooking, drain the excess liquid from the celery root and apple mixture, if there is any. Return the celery root and apples to the bowl, add the creme fraiche and horseradish and about 1/2 of the remaining vinegar and season with salt, to taste. Stir to combine. Taste and add the remaining vinegar if you like things very acidic; adjust the salt, if needed.
• Divide the "slaw" between 4 serving plates. Lay 2 halves of the grilled mushrooms on top of the slaw and dress with mache and a sprinkling of onions.
• MMMMM mushroomy!

STAR ANISE-LEEK NOODLE SOUP WITH BEEF CARPACCIO

Steps:

• In a 2 quart saucepan coated with canola oil, saute ginger and chilies for 3 minutes. Add leeks and carrots and season with salt and pepper. Add soy, chicken stock and star anise. Bring stock to a simmer. Reduce stock 20 percent and check for seasoning. When ready, pull out star anise. Heat the noodles in the broth and ladle into 4 bowls. On a slicer or using a very sharp knife, slice thin pieces of frozen beef. The thinner the better. Lay the beef on top of the soup. Drizzle with hoisin lime oil and garnish with bean sprout salad.
• Mix all together and check for seasoning.
• In a small pan coated with canola oil saute the hoisin sauce. Put the cooked hoisin into a blender, add lime juice; while blending add the canola oil until the mixture is fully emulsified.

GRILLED QUAIL BREAST WRAPPED IN PROSCIUTTO WITH BLACK TRUMPET MUSHROOMS, BABY LEEKS, PEA TENDRILS AND SAFFRON NOODLES

Steps:

• In a large saute pan, heat 2 ounces butter over medium heat. Add shallots and thyme. Saute for 1 minute. Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat. Add Quail Stock to the mushrooms and simmer for 2 minutes. Season with salt and pepper.
• Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through. Grill the leeks and set aside. Hold in warm oven until ready to plate.
• Bring large pot of water to boil for pasta. Drop pasta into salted boiling water and cook for 3 minutes.
• When the pasta is cooked, drain and add to stock. Simmer for 1 minute. Add chives and parsley. Divide pasta into bowls. Pour sauce and mushrooms over pasta. Place quail breasts on pasta. Place grilled leeks on quail and top all with pea tendrils. Serve immediately.
• Heat olive oil in heavy bottomed saucepan over high heat. Add carcasses and cook until golden brown. Add carrots, onion, celery, thyme, bay leaf and garlic. Cook for 3 to 4 minutes stirring often. Add light chicken stock and simmer for 1 hour. Skim off fat as it rises to the top.
• Bring water to boil. Steep saffron in boiling water for 30 minutes, covered. Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment. Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic. If too dry, add water. If to wet add flour. Once pasta dough has been properly worked, rest for 1 hour in refrigerator. To Roll: Slice off one 2-inch slice of the dough and flatten with your hand and dust with flour, if needed. With the pasta machine open to widest setting, roll pasta through. Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin. Cut into 8-inch lengths, 1-inch wide. Hold in refrigerator until ready to cook.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.