ezRecipe-Zee: Cooking Recipe: How to make Marinated Quail With Olives, Cinzano, Potatoes And Fennel

Marinated Quail With Olives, Cinzano, Potatoes And Fennel

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Date Added:	April 15, 2008
Calories:	779
Serves:	4
Prep. Time:	0:00
Category:	Fish / Shellfish, Main Dish, Chicken / Turkey / Poultry, Copy Cat / Restaurant

Ingredients:

8                   boneless (sleeve boned) quail
                    if not, leave bone in
8     tablespoons   honey
1     cup           olive oil
4     tablespoons   olive oil
1/4   cup           balsamic vinegar
2     tablespoons   freshly-ground black pepper
2                   Russet potatoes
                    sliced into 1/2" cubes
1/2   cup           Gaeta olives
1                   fennel bulb
                    and julienned
3                   garlic cloves
8     ounces        Cinzano Rosso
2     ounces        sweet butter
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Prepare one day ahead: Wash and pat dry quail. Combine honey, 1 cup olive oil, balsamic vinegar and fresh black pepper in a large mixing bowl until well mixed. Toss quail in and mix until well coated. Allow to marinate overnight in refrigerator or for 2 hours at room temperature.
Light barbecue or preheat broiler.
In a 12- to 14-inch saute pan, heat 4 tablespoons olive oil over medium-high heat. Drain potato cubes and shake dry. Add potatoes to hot oil and saute until light brown, stirring constantly (about 4 to 5 minutes). Add olives, fennel and garlic and continue cooking 4 to 5 minutes until fennel is softened but still firm. Add Cinzano, flame and boil 2 minutes until reduced by half. Remove from heat and add butter. Set aside.
Season quail with salt and pepper. Cook quail on barbecue or under broiler until medium, watching carefully not to burn the skin (about 3 minutes on each side, depending on heat source).
Bring potato mixture to a boil and stir until butter is incorporated yet vegetables are very moist.
Place quail in center of warm serving plates, pour potato mixture over and serve immediately.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 779

Calories from Fat 75.5%

Total Fat

68g

Cholesterol

0mg

Sodium

35mg

Carbohydrate

48g

Dietary Fiber

Protein

Points 21

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5618) - from the TV FOOD NETWORK