By: Chef John Besh
"Be careful not to overcook the mushrooms; just heating them up will soften them considerably. Then toss them in the sherry vinaigrette. Use whatever wild mushrooms you can find, but nothing beats the woodsy, peppery aroma of dainty chanterelles."
From My New Orleans: The Cookbook, by John Besh / Andrews McMeel Publishing, LLC6
Semi-boneless bobwhite quail
Freshly ground black pepper
2 tablespoons Basic Pepper Jelly Vinaigrette (see below)
4 tablespoons extra-virgin olive oil
1 shallot, minced
1 clove garlic, minced
2 cups small chanterelle mushrooms
2 tablespoons sherry vinegar
2 tablespoons hazelnut oil
1 teaspoon sugar
Leaves from 1 sprig fresh thyme
1 handful chives, minced
2 cups bitter greens or other tiny lettuce leaves
For the Basic Pepper Jelly Vinaigrette:
1/2 cup white wine vinegar
1/2 cup red wine vinegar
1 teaspoon sambal chile paste
1-1/2 cups canola oil
For the Quail:
Season the quail with salt and pepper and brush on all sides with the Pepper Jelly Vinaigrette. Let marinate for 20 minutes or so. Light a charcoal or gas grill. When the coals have burned down to a moderate heat, grill the quail on both sides until brown, about 8 minutes. Remove from the grill and set aside.
Heat 1 tablespoon of the olive oil in a medium pan over moderate heat. Cook the shallots and garlic until soft, about 3 minutes. Add the chanterelles and cook for about 4 minutes. Remove pan from heat and transfer the chanterelles to a mixing bowl.
Add the sherry vinegar, the remaining 3 tablespoons olive oil, hazelnut oil, sugar, thyme, and chives to the bowl; toss together until well mixed. Season with salt and pepper.
Use a slotted spoon to scoop up the chanterelles from the bowl and divide equally between 6 salad plates. Place 1 grilled quail on each plate.
Add the greens to the same mixing bowl and toss to coat in the sherry vinaigrette remaining in the bowl. Divide the greens between the plates.
For the Vinaigrette:
Combine all ingredients in a large bowl and whisk until well combined.