Pan Roasted Quail

• 6 shaved slices fresh truffle
• 6 medium sized shallots, peeled
• 6 whole quails
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground pepper
• 2 tablespoons olive oil
• Serving suggestion: Toasted Quinoa with Prosciutto, Date and Fig Chutney, recipes follow
• Special equipment: large heavy bottomed ovenproof skillet

1. Preheat the oven to 400 degrees F.
2. Place 1 truffle shaving and 1 shallot into the cavity of each quail.
3. Season the quail with salt and pepper.
4. Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet.
5. Place the quail in the skillet breast side down and cook until the skin is golden brown in color.
6. Turn the quail and cook for 3 more minutes.
7. Place the skillet directly in the oven and roast for approximately 10 minutes.
8. Let the quail rest for 5 minutes before serving.
9. 1 tablespoon unsalted butter
10. 1 tablespoon olive oil
11. 1/2 cup finely chopped white onion
12. 1 shallot, finely chopped
13. 1 clove garlic, finely chopped
14. 1 cup quinoa, rinsed well, see Cook's Note*
15. 1 teaspoon kosher salt
16. 3 cups water
17. 1/2 cup sliced prosciutto, julienned, see Cook's Note**
18. 1 tablespoon chopped fresh thyme leaves
19. 1 teaspoon lemon zest
20. Heat the butter and olive oil in a skillet over medium heat.
21. Add the onion, shallot and garlic and cook until translucent.
22. Add the quinoa and toast until golden, stirring to brown evenly.
23. Add the kosher salt.
24. Add 1 cup of water and simmer the quinoa until all the water is absorbed.
25. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
26. Remove from the heat and stir in the prosciutto, thyme and lemon zest.
27. *Cook's Note: An ivory colored grain high in protein and unsaturated fats.
28. It can be purchased in natural food stores.
29. **Cook's Note: Fresh cured and air-dried Italian ham
30. Yield: 6 servings
31. Preparation Time: 15 minutes
32. Cooking Time: 40 minutes
33. Date and Fig Chutney :
34. 3/4 cup apple cider
35. 3/4 cup white wine vinegar
36. 1/2 cup brown sugar
37. 1 1/2 cups dried dates, chopped
38. 1 Granny Smith apple, peeled, cored and cubed
39. 3 cloves garlic, finely chopped
40. 2 teaspoons grated fresh ginger
41. 3 fresh figs, chopped
42. 1 teaspoons paprika
43. 1/2 teaspoon ground cardamom
44. 1/2 teaspoon kosher salt
45. Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
46. Bring to a boil, stirring until the sugar has dissolved.
47. Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger.
48. Cook for 15 minutes or until most of the liquid has been absorbed.
49. Stir in the fresh figs, paprika, cardamom and kosher salt.
50. Cook for 5 minutes.
51. The chutney will keep for several weeks stored in the refrigerator in an airtight container.
52. Yield: 2 cups
53. Preparation Time: 10 minutes
54. Cooking Time: 30 minutes

truffle, shallots, kosher salt, freshly ground pepper, olive oil, suggestion, ovenproof skillet

Taken from www.foodnetwork.com/recipes/pan-roasted-quail-recipe.html (may not work)