Title: Grilled Quail Salad
Categories: Mike03
Yield: 4 servings

1/2 c Orange juice
1 Lemon; juiced, and
Cut into quarters
2 Bay leaves
1 Lemongrass stalk; crushed to
Release its oils
2 Star anise -; (to 3)
2 tb Molasses
2 tb Soy sauce
2 Whole Chili pepper pods
(or 1/2 tspn crushed chili
-peppers)
2 Garlic cloves; peeled,
-crushed
1 tb Grated ginger
8 Whole Quail; breast bone
-removed,
Preferred
2 c Mesclun salad mix
(or use your own mix of
-tender salad
Greens)
2 tb Dijon mustard
3 tb Rice wine vinegar
2 tb Honey
1/2 c Fragrant extra-virgin olive
-oil
1 Papaya; pitted, peeled,
And sliced
1 Mango; peeled, pitted,
And sliced
1/2 c Shelled pumpkin seeds;
-toasted, salted

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star
anise, molasses, soy, chili, garlic and ginger and marinate the quail for
several hours, or overnight, covered, in the refrigerator. To make the
dressing for the salad, combine the mustard, vinegar and honey and whisk in
the olive oil to create an emulsion. Remove the quail from the marinade and
grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook
over medium heat in a cast-iron skillet for 10 to 12 minutes, turning
frequently to avoid burning. Remove from the heat and let the quail rest
for several minutes before serving. Toss the salad greens with the dressing
and divide among 4 plates. Top each salad with 2 quail for a main course
and garnish each with several slices of papaya and mango and sprinkle with
toasted pumpkin seeds. This recipe yields 4 main course or 8 appetizer
servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B06)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

12-06-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.