Quail In Escabeche From Pedro Larumbes Recipes

QUAIL ESCABECHE (CAILLE EN ESCABECHE)

Quail Escabeche (Caille en Escabeche) image

Provided by Raquel Carena

Categories Braise Raisin Quail Fennel Winter Shallot Lemongrass Gourmet

Number Of Ingredients 9

Ingredients

4 whole quail (1 1/2 pounds)
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 fennel bulbs (1 pound total), stalks discarded and bulbs chopped
3 medium shallots, finely chopped (1/2 cup)
1 garlic clove, finely chopped
1 lemongrass stalk, 1 or 2 outer layers discarded and lower 4 inches of stalk minced
1/2 cup raisins
1 (2-inch) cinnamon stick (preferably Mexican/Ceylon canela)
1 cup dry white wine

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.

QUAIL IN ESCABECHE (FROM PEDRO LARUMBE'S RECIPE)

Quail in Escabeche (From Pedro Larumbe's recipe) image

Provided by Edward Schumacher

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium-size onion, coarsely chopped
2 cloves garlic, crushed
Some sprigs of fresh thyme or 1/2 teaspoon dried
1 small stalk of fresh celery
6 black peppercorns, crushed
8 quails
1/2 cup red wine vinegar
2 cups meat broth (any meat, dark or white)
3 or 4 bay leaves
Salt to taste

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.

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