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Posted: Nov 18, 2009 10:48 AM
Updated: Nov 18, 2009 1:08 PM
Recipe Courtesy:
Dean Sprague
Executive Chef
Omni Hotels Corpus Christi
(361)886-3524
Ingredients:
Ancho Rub
1/2 c. ancho chili paste
1/2 c. brown sugar
Corn Pudding
1 c. polenta
2 c. chicken stock
1/2 c. goat cheese
1 tbl. Shallots
1/2 tbl. Chopped garlic
Pinch fresh thyme
Pinch salt & pepper
Mango Relish
1 ea. Ripe mango
1 ea. Small jicama
1/2 c. English cucumber
1/2 c. red bell pepper
1 ea. Zest and juice of orange
1/4 c. pumpkin seeds
Pinch salt & pepper
Seasoned Flour
1 c. ap flour
1 tbl. Smoked paprika
Buttermilk
Method:
1) Dice all ingredients for relish and combine. Add orange and seeds, mix well. Let rest.
2) Combine ancho paste and brown sugar, mix well. Coat quail, let rest.
3) Bring stock to boil with herbs and aromatics. Slowly stir in polenta. Cook until smooth and creamy. Add cheese and let rest.
4) Heat 1 cup of oil in sauté pan. Place quail in small amount of buttermilk and dredge in flour. Place in oil and cook until golden brown and cooked through.
5) Spoon polenta in center of plate. Cut quail in half lengthwise and place over polenta. Place relish over all and garnish.

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