Page 92 - SFC - V15

90
www.sanfranciscocuisine.com The Premier Culinary Guide to Fine Restaurants and Wineries San Francisco Cuisine Volume XV
Grilled Marinated Quail with Baby
Arugula & Pancetta Vinaigrette
Chef John Bentley Serves 6
Wine Recommendation:
2011 EnRoute, “Les Pommiers,” Russian River Valley, Pinot Noir
6 Boneless Quail, butter ied
Marinade:
1/4 cup Balsamic Vinegar
1 tbsp Brown Sugar
1/2 Jalapeno Pepper, seeded 3 tbsp Orange Juice
1 tbsp Soy Sauce
2 tbsp Cilantro, chopped 1 tsp Garlic, chopped 1/4 cup Olive Oil
Pancetta Vinaigrette:
2 oz Pancetta
1 tsp Dijon Mustard
1 tsp Shallots, chopped 1/4 cup Red Wine Vinegar 4 tbsp Olive Oil
1 tbsp Brown Sugar
For the Marinade:
Smoked Kelp Marinated Monterey Red Abalone with Locally Foraged Sea Vegetables
Executive Chef John Cox
Servings 4, appetizer size
Abalone:
4 small Monterey Red Abalone
2 blades fresh Kelp
1 tbsp Rice Wine Vinegar Powder 1 tbsp Monterey Sea Salt
1 tbsp Togarashi Spice Mix
Sea Vegetables:
8 oz assorted freshly foraged Seaweeds
(bull kelp, sea grapes, Turkish towel, Ogo,
Chainbladder, sea lettuce etc).
2 cups Rice Wine Vinegar
1 tsp Ginger, chopped
1/2 tsp Thai Chile, chopped 5 cups Water
1 cup Sugar
3 cloves Garlic
Vinaigrette:
1 Lime, juiced
1 Yuzu, zested
1 tsp White Tahini Paste
1 Jalapeno, nely chopped 1 tsp Ginger, microplaned 2 tbsp White Soy Sauce
2 tbsp Rice Wine Vinegar 2 tbsp Rice Oil
• In a blender or food processor combine all the ingredients except the olive oil.
• After all the ingredients have been blended, emulsify with the olive oil.
• Marinate the quail for 1-3 days.
Pancetta Vinaigrette:
• Render pancetta in oven on bake at 325o for 25 minutes – save fat.
• In a skillet, simmer the pancetta, dijon, shallots, red wine vinegar, olive oil and brown sugar. Season to taste with salt & pepper. Finish in blender.
Presentation:
• Grill Quail for 3 to 5 minutes a side – serve over Baby Arugula or favorite greens tossed with Pancetta Vinaigrette.
Recipes