Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette

• Glaze
• 1/4 cup pomegranate molasses
• 1 heaping tablespoon prepared horseradish, drained
• 1 tablespoon Dijon mustard
• Salt and pepper
• Quail
• 8 quail, deboned
• Salt and pepper
• Glaze
• Spicy Glazed Walnuts
• 1 cup sugar
• 1/4 cup water
• Pinch of cayenne
• 1/2 cup toasted walnuts

1. Combine all ingredients in a small bowl.
2. Preheat grill pan.
3. Season quail with salt and pepper to taste.
4. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze.
5. Grill for 3-4 minutes longer, remove and brush with more glaze.
6. Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel.
7. Add walnuts and toss to coat.
8. Remove with a slotted spoon to a parchment lined baking sheet.
9. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
10. Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup.
11. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth.
12. With the motor running, slowly add the olive oil until emulsified.
13. Season with salt and pepper to taste.
14. Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
15. Combine all ingredients in a small bowl and season with salt and pepper to taste.
16. Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
17. Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette.
18. Divide among 4 plates.
19. Place 2 of the quail on top of arugula.
20. Place a heaping tablespoon of the relish on top of the quail and around the plate.
21. Sprinkle with the walnuts.

pomegranate molasses, horseradish, mustard, salt, quail, salt, walnuts, sugar, water, cayenne, walnuts

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-quail-pomegranate-molasses-horseradish-glaze-spicy-walnuts-tangerine-vinaigrette-recipe.html (may not work)