Recipe - Tamarind Grilled Quail W Purslane Tomato And Sumac Salad

6 lg Quail
Tamarind Glaze (recipe
follows)
Purslane, Tomato and Sumac
Salad (recipe follows)

GARNISH
Mint sprigs, young arugula
leaves,
Day lily or other edible
flower petals

TAMARIND GLAZE
2 teaspoon Garlic; minced
1 tablespoon Shallot; minced
1 tablespoon Fresh ginger; minced
1 tablespoon Olive oil
3 tablespoon Sugar
2 tablespoon Asian fish sauce
One half cup Water
2 tablespoon Tamarind concentrate
2 tablespoon Lime juice
PURSLANE, TOMATO AND SUMAC
SALAD:
3 cup Lightly packed tender
purslane sprigs
One half cup Spring onions or scallions;
chopped
1 cup Roasted and peeled yellow
bell pepper; chopped,
1 One half cup Ripe tomatoes; cubed, seeded
2 tablespoon Sumac powder
One half teaspoon Serrano chile; seeded &
minced
3 tablespoon Fresh lemon juice; or to
taste
3 tablespoon Extra virgin olive oil
Kosher salt and freshly
ground black peppe

GARNISH
Red and gold baby beets;
cut or sliced up , roasted

FOR THE QUAIL:

Split the quail, carefully remove the back and rib bones and brush with
tamarind glaze. Grill the quail over a mediumhot fire 4 to 5 minutes, skin
side down. Turn and grill another 2 to 3 minutes, taking care not to
overcook.

Place purslane salad attractively on plates. Place grilled quail on top and
garnish with mint sprigs, arugula and flower petals.

FOR THE GLAZE:

In a small skillet over medium heat, saute the garlic, shallots and ginger
in olive oil until tender but not brown. Stir the sugar, fish sauce, water,
tamarind concentrate and the lime juice together until well combined. Add
to the garlic mixture and reduce over high heat by onethird or until
slightly thickened. Remove from the heat and let cool. Store covered in the
refrigerator for up to 2 weeks.

Yield: About One half cup

FOR THE SALAD: Wash the purslane and discard any tough stems or damaged
leaves. Chop the onion and bell pepper and rinse in cold water. Place the
onions and peppers in a bowl along with the purslane leaves, tomatoes,
sumac, chile, lemon juice and olive oil. Gently mix and season with salt
and pepper and garnish with roasted beets.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9733

Posted to EATL Digest 19 October 96

Date: Sun, 20 Oct 1996 06:48:26 0400

From: Bill Spalding billspa@ICANECT.NET

NOTES : Show: 10/16/96 From SUNNY West Palm Beach, FL