Quail Escabeche Caille En Escabeche Recipes

MUSSELS ESCABECHE

Steps:

• Preheat the oven to 450 degrees F.
• Put a large saute pan over medium-high heat and add 2 tablespoons oil. Once heated, add the mussels and cover with a lid to quickly saute until they open, about 5 minutes. Remove the mussels from the pan to a large platter or sheet tray to cool slightly, then remove the mussels from the shells to a bowl and set aside. Reserve the cooking liquid in a bowl.
• Hollow out the sourdough boule to create a bowl, then cut the innards into large dice. Put the bread bowl into a 12-inch cast-iron pan and arrange the diced bread around it, then drizzle with olive oil. Put into the oven to toast, stirring the diced bread as needed to evenly toast, 5 to 7 minutes.
• Add 2 tablespoons oil to the same pan the mussels steamed in and put back over medium-high heat. Add the onions, carrots, garlic, paprika, rosemary and thyme and sweat until soft, about 3 minutes. Add the vinegar and reserved mussel broth and bring to a simmer. Remove from the heat and allow to completely cool before pouring over the mussels. Taste and adjust the seasoning. Fill the toasted bread bowl with the mussels. Garnish with the chives and serve with the toasted cubed bread.

QUAIL ESCABECHE (CAILLE EN ESCABECHE)

Steps:

• Preheat oven to 350°F with rack in middle.
• Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate.
• Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil.

CHILES SERRANOS EN ESCABECHE

Steps:

• Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
• In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
• Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

QUAIL IN ESCABECHE (FROM PEDRO LARUMBE'S RECIPE)

Steps:

• Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
• When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes. Turn and brown about another 5 minutes on the other side.
• Add vinegar, broth and bay leaves. Cover pan and simmer about 45 minutes or until quails are soft. Let cool. Dish can be eaten lukewarm or cold. It can be stored in the refrigerator for 2 weeks.

BABETTE'S CAILLES EN SARCOPHAGE

Steps:

• Preheat the oven to 400 degrees. Cut 4 5-inch rounds from the pastry. Make a 3-inch circle in the center of each round, being careful not to cut to the bottom of the dough. Bake on a parchment-lined baking sheet for 22 minutes, or until puffed and golden. Carefully lift out the 3-inch round from the center to create a nest with a top. Set aside to cool.
• Raise the oven to 450 degrees. Season the inside of the quails with 1/2 teaspoon of salt and a few grinds of pepper. Lay 1 slice of foie gras in each quail cavity followed by 3 truffle slices and top with the remaining foie gras. Truss the quails. Season the outsides with 1/2 teaspoon of salt and a few grinds of pepper. Melt the butter in an ovenproof skillet over high heat. Sear the quails, 20 to 30 seconds per side. Place the pan in the oven and roast for 10 minutes. Turn the quails and roast for 5 minutes more. Remove and keep warm in a covered dish.
• Place the skillet over high heat on top of the stove. Pour in the wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 1 minute. Pour in the stock and demi-glace and simmer for 3 minutes. Stir in the figs and simmer for 1 minute. Stir in the 1/4- inch cubes of foie gras and simmer, stirring, for 1 to 2 minutes, until the sauce is reduced to 2/3 cup. Season with 1/4 teaspoon of salt and pepper to taste.
• To serve, put each quail in a pastry nest. Drizzle with sauce, top with the pastry round and surround with the figs.