QUAIL WITH PROSCIUTTO AND GRAPES

SIMMERING!

SO GOOD!

QUAIL WITH PROSCIUTTO AND GRAPES

I love quail! It’s fun to eat! The meat is very tender and the sauce with the fresh grapes is so delicious! Enjoy with a fabulous wine from Burgundy, such as Beaune!

Preparation: 10 min; cooking time: 30 min.

Serving 4

4 quail

4 slices of prosciutto

30 red grapes

3 tbsp vegetable oil

6 sprigs of thyme

1 cup red Port

Salt and pepper

Season the quail with salt and pepper.

Wrap each quail with a slice of prosciutto and place 2 toothpicks trough each quail to keep the ham around the birds.

Warm the vegetable oil in a Dutch oven, on medium heat. Add the quail, breast side up and cook 2 minutes or until evenly browned. Turn the quail over and cook until brown. Turn the quail on their sides and cook 1 or 2 minutes on each side.

Reduce the heat to low. Add the sprigs of thyme. Cover and cook 15 minutes, turning the birds several times.

After 15 minutes, add the grapes and the Port. Reduce 10 minutes.

Serve the quail with the grapes and the sauce.

Bon Appétit!

SEA BASS WITH SUN DRIED TOMATOES AND PECANS

OUTSTANDING!

SEA BASS WITH SUN DRIED TOMATOES AND

PECANS

This wonderful fish will melt in your mouth! The cauliflower is absolutely delicious! You will love the combination of all the ingredients! Enjoy with a white Burgundy, such as Meursault!

Preparation: 30 min; cooking time: 25 min.

Serving 4

4 thick pieces of sea bass (about 2 pounds)

20 halves of sun dried tomatoes in oil

4 tbsp pecans, chopped

1 cauliflower

½ cup heavy cream

Pinch of nutmeg

Salt and pepper

2 tbsp olive oil

Fresh oregano for garnish

2 tbsp Jerez vinegar

3 tbsp walnut oil

Preparation of the cauliflower:

Wash the cauliflower. Discard the core and separate the florets. Boil some water in a medium stockpot on high heat. Add a tbsp of coarse salt. Cook the cauliflower 10 minutes. Drain.

Pour the heavy cream in the same pot and add the cauliflower. Cook 10 minutes on medium heat. Put the cauliflower in the bowl of a food processor and blend until smooth. Put the cauliflower puree in a medium saucepan and keep warm. Season the preparation with salt, pepper and nutmeg.

In a small bowl, combine the vinegar and walnut oil. Season with salt and pepper and add the pieces of pecans.

Slice 8 halves of tomatoes into julienne. Set aside.

Season the fish with salt and pepper.

Warm the olive oil in a large frying pan on high heat. Add the fish and cook 3 minutes. Turn the fish over and cook 3 more minutes.

Serve the fish with the cauliflower puree. Garnish with the sun dried tomatoes, pecans and oregano.

Bon Appétit!

French Recipes and Cuisine