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Quail en Escabeche:Another Great Spanish Dish from Boston's Own Jim Becker

opinionatedchef | Nov 28, 201106:19 PM

I recently posted another of Jim's great recipes from his past restnt Rauxa, a great Romesco sauce. Here's the recipe for one of my fav dishes- that Jim recently posted on the Boston board:

Jim Becker's Quail en Escabeche

"Season and sear off the quail. Blanch and peel pearl onions, then cook in the following which has been brought to a simmer: a 2 to 1 combo of olive oil and sherry vinegar, with some black peppercorns, bay leaves, lots of peeled garlic, some chopped scallion, thyme sprigs and a couple of cinnamon sticks and a little salt. After adding the onions, throw in some golden raisins, then add the quail. When they are cooked through remove from heat and let quail cool in the liquid.

I served these on top of Le Puy lentils, which I made by sauteeing a brunoise of carrot, onion and celery in olive oil, adding the lentils, a boken cinnamon stick, coating them well and then adding quail stock (use chicken stock), and cooking until tender but firm. Once in a while I would substitute those beautiful black "beluga" lentils.

When I got an order I would warm both in separate pans and lean the quail on the plate agaianst the lentils. I tossed on some quartered kumquats, and spooned the heated "escabeche" sauce over and around."

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