Inertial's cooking thread....

[Inertial]

Well thanks to late night guru channel conversation and Widds my profession is now a matter of Public knowledge. Case in point Quails are a wonderfull thing and a great representation of poultry.

To get back in point though, welcome to making dinner better 101. I'll be your instructer. First off you will need.

An oven set to 350 degrees F unless otherwise said.

A good chefs knife (make sure its sharp) size doesn't matter but between 8 and 10 inches works the best.

A good saute pan, and a good saucepot (the sautepan pan needs to be oven proof)

Several towels dry and neatly folded.

Alright........

[Inertial]

Alright, here you are wids....what to do with those quail breasts.


Pancetta wrapped breast of quail with kale and currant bread salad.

What you need besides all of the things listed above.

Several quail breasts

A fist sized peice of Pancetta (bacon works if pancetta if not something you can get just make sure its good stuff)

Several cans of low sodium chicken broth/stock (we are going to be reducing this almost demi-sec so the less salt in it is better)

A generous handfull of pearl onions

A nice day old baugette

A bottle of decent Vin blanc (white wine, I would go with a reisling)

About a half-pound of Dino Kale, if not availible ask your grocer for the most comparable thing they have. Dandelion greens, regular Kale, Spinach, Mustard greens ect.

One whole large onion

One celery stick

Dijon mustard

Cold butter (make sure its cold)

A handful of dried currants (try and get the white ones if you can)

Fresh thyme, oregano and rosemary (dried **** blows yo )

A nice apricot marmalade

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First turn the oven on too 350 degrees F.

Now place the currents in a small pan and pour in a small amount of the wine, just enough to cover. Place this over a low flame just barely simmering.

Now take the onion and cut it rough dice, the same with the celery. Take two medium sauce pots and place them over a medium heat once they are hot put a small amount of cooking oil in both and then sweat the vegatables over a medium to low flame stirring every once in a while (make sure to season with salt)

While the white mirepoux (celery and onions just minus the traditional mushrooms for a blanc mirepoux) is sweating take out the pancetta divide it into two peices

One piece reserve for later, the other cut very long thin strips (paper thin, if you can't do this have your butcher do it for you when you buy it) place the strips on a sheet of wax paper side by side and plac ethis in the fridge.

The mirepoux should be good by now, place the reserved piece of pancetta in one pot and lightly cook on all sides until slightly colored. Then divide the whole of the chicken stock into both pots (an equal amount for each) and let it come to a simmer, one they have place the kale into the pot with the pancetta.

At this point you've been making sure your currents didn't burn right? Right, good check them you want the booze cooked outta the wine and them ncie and plump and refreshed. If done remove them from the fire and pour the excess liquid into the pot without the pancetta.

While the kale is cooking slowly take the marmalade and dijor out along with the quail and sliced pancetta. rub the quail brests down with a small amount of EVOO (extra virgin olive oil) and season generously with salt pepper and minced thyme leaves.

Take 4 parts marmalade to 1 part dijon and mix them together with a small bit of minced thyme and rub this over the quail breasts to form a thin coating. Now take and wrap the breasts tightly with the pancetta.

Check on your kale, you don't want to over cook it. Still a little spongy but not tough is what you want. when it gets close but not yet take it out and place it in a strainer over a pot to drain and cool. Save the cooking liquid, turn the flame up and dump the pearl onions in and blanch them for about 2-3 minutes then move and put into and ice bath to stop the cooking process.

Place a large saute pan on medium high flame (high at first then once the meat is in turn it down slightly) add a small amount of cooking oil and place the breasts in the pan and sear until a nice color is formed then flip over and cook a little bit less then the first side....then add the blanched onions into the pan and place this uncovered in the oven.

Take the cooled kale and rough chop it and place it in a bowl, take the break and dice it into rough cubes. Take the pancetta out of the cooking liquid and cut it brunoise (very small dice as it little pieces the size of a mustard seed or just mince it you want small though). Take a medium pan heat it up and place a small amount of butter in it then add the pancetta and season with salt and cracked black pepper.

Your going to continuously stir this and cook until the pancetta has rendered out its fat and is crispy (DON'T BURN IT) once done remove the pancetta with a slotted spoon and save the oil. Place a small bit of butter in the pan then toss in the cubed bread and shake thoroughly to get the bread coated and cook slightly over high heat (you want the beginnings of golden and crispy bread)

Remove the bread and place in a try in the oven and check on the quail when you do if done take out the pan and place the breasts on a paper towel to dry the oil and place the pan with the oils, juices and onions on a low flame.

Add in enough white wine to almost cover the onions and turn the flame up and reduce to au sec then (a french term for almost dry) add in enough of the chicken broth from the other pot (the one with out the kale) and reduce slowly.

Check your bread don't burn it its very easy to, once nice and crispy bu not croutons take it out and place it on something to cool. Toss the small diced pancetta, chopped kale and bread together with the currents and season with salt, pepper and lemon juice and EVOO (a little bit of tomato juice from a can could be nice) toss in the chopped oregano.

Once your sauce has reduced to a good thick consistency. (take a cold plate and a spoon and place a small bit of sauce on the plate and spread it to see if it holds its shape) Once reduced, adjust your seasons and toss in some chopped rosemary and then several cubes of cold butter and a small bit of Dijon and whisk until the better has emulsified into the sauce.

Slice the breasts in half on a bias, take plates warm them quickly in the oven and place a small mound of bread salad slightly off center and lay the quail over lapping slightly on top of the salad. Take a spoon the sauce around the empty space on the plate and a little over the quails. Take and drink the rest of that bottle of white wine. Left over kale can be stored in the cooled liquid it was cooked in and makes great side dishes.

Alright there we are, that should be enough for you wids....don't be afraid to ask for clarification at all anyone and enjoy your quails. Those little birds are ohhh so good.

[The Widowed]

Okay, I think I got it. Is there supposed to be reddish-black smoke rising off the meat like this? What about small flames?

[Inertial]

Reddish black smoke? How did you manage that?

Don't burn it

[Gold Rush]

Lots of cooks on this site, it seems.

Although I know a cook iRL, so I have a go-to guy.


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Gold Rush

[Heather]

Originally Posted by Inertial

size doesn't matter but between 8 and 10 inches works the best.

this is so true



Sorry Inertial, couldn't help it. And I couldn't cook to save my live, I almost burnt my house down boiling water twice

[The Widowed]

Originally Posted by Inertial

Reddish black smoke? How did you manage that?

I have no idea. By the way, my cooking oil brand said "Unleaded". Is that stuff any good?

Originally Posted by Inertial

Don't burn it

I don't burn anything. Singed, charred, crispied, too-well done...but never burnt

I'll have to post my recipe for nine bean soup later today. It's good.

[Poison]

You're a cook? I'm impressed, though quails are one of those meals that just seem too... pompous. I'm more into mediterranean, rustic food.

[Inertial]

Originally Posted by Poison

You're a cook? I'm impressed, though quails are one of those meals that just seem too... pompous. I'm more into mediterranean, rustic food.

Blame the french for brainwashing me after so many years.

Basque? Or southern italian.....Bacala, and Aqua Di Pazza and real Alto Adigio Speck.

[Overbite]

Do you put Mercilango(SP) Cherry juice over your bird? S'good. Try it.