Spice Glazed Grilled Quails Roasted Apple, Baby Arugula Salad & Bacon Vinaigrette...

Spice Glaze

• 1/2 cup Orange Juice
• 1/2 cup Brown Sugar
• 2 teaspoons Chili Powder

Bacon Vinaigrette

• 9 ounces Bacon something nice like Wright's thick cut sliced
• 1/2 cup Sherry Vinegar Sherry vinegar is known for a full-bodied flavor, an excellent bouquet of aromas, and its ability to combine with oils, especially olive oil.
• 1 cup Extra-Virgin Olive Oil
• 1 teaspoon Dijon Mustard

Honey Roasted Apples

• 1 tablespoon Extra-Virgin Olive Oil
• 2 cups Granny Smith Apples medium diced & left unpeeled
• 1/8 teaspoon Kosher Salt
• 1/16 teaspoon Black Pepper to season the apples
• 1 tablespoon Honey

Spice Glazed Grilled Quails & Plating

• 4 Quails preferably semi-boneless
• 1 tablespoon Extra-Virgin Olive Oil
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper to season the quails
• 2 teaspoons Chili Powder
• 2 cups Baby Arugula cleaned
• 1 cup Fennel Fennel, closely related to parsley, carrots, dill, and coriander, is a crunchy and slightly sweet vegetable, adding a refreshing contribution to the ever popular Mediterranean cuisine. It is composed of a white or pale green bulb with closely arranged stalks topped with feathery green leaves where flowers grow to produce fennel seeds. The bulb, stalks, leaves, and seeds are all edible components of fennel. shaved
• 1 tablespoon Parsley finely chopped
• 1 teaspoon Olive Oil optional, for frying quail eggs
• 4 Quail Eggs Quail eggs are one of the smallest eggs used in cooking. In many countries, they are considered a delicacy and are often used either raw or cooked. Although they cook faster, quail eggs do not taste much different than chicken eggs. When cracking quail eggs, note that they differ from chicken eggs in the fact that the raw yolk and white are surrounded by a thick membrane that must be peeled away. After cracking the shell, you can use the tip of a knife to slit the membrane. When ready to use, pry open the membrane to release the raw yolk and white. fried and put on top of finished dish

Spice Glaze

1. Step 1: In small pot or pan on medium high heat, bring the orange juice, brown sugar, and chili powder to a boil.
2. Step 2: Lower the heat to medium and reduceTo reduce is to boil a liquid (usually stock, wine, or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction. the mix by half.
3. Step 3: Once reduced, put the glaze into a bowl and reserve at room temperature for plating.

Bacon Vinaigrette

1. Step 1: In small pan, renderTo render is to reduce, convert, or melt down fat by heating. It is usually done with animal fat through a continuous process at low temperature, so that the fat separates from any connective pieces of tissue. The term “Render” is often substituted with the term “Try Out”. down the bacon on medium to medium high heat, making the bacon crispy.
   
2. Step 2: Strain off the bacon fat and reserve in bowl.
3. Step 3: Put the sherry vinegarSherry vinegar is known for a full-bodied flavor, an excellent bouquet of aromas, and its ability to combine with oils, especially olive oil. in a small mixing bowl and add the mustard, whisking together until smooth.
4. Step 4: Slowly whisk in half of the extra-virgin olive oil and then whisk in the reserved bacon fat until smooth.
5. Step 5: Taste the vinaigrette. If it tastes too much like vinegar, whisk in a little more extra-virgin olive oil.
6. Step 6: Crumble the crisp bacon and whisk it into the vinaigrette and reserve warm or cold for plating.

Honey Roasted Apples

1. Step 1: Heat a small sauté pan on medium high heat and add the extra-virgin olive oil and heat until a slight smoke point is reached.
2. Step 2: Add the diced apples to the pan, season with kosher salt and black pepper, and sauté for 2 minutes while tossing around occasionally.
3. Step 3: Add the honey and cook for one minute more. Remove from heat and reserve warm for plating.

Spice Glazed Grilled Quails & Plating

1. Step 1: Heat a grill or grill pan on medium high heat.
2. Step 2: Season the quails with extra-virgin olive oil.
3. Step 3: Place the quails, presentation side down, at an angle on the grill and cook for 2 minutes. Turn the quails to the other angle and cook 2 more minutes. This is called a cross hatch.
4. Step 4: Flip the quails and glaze with a little of the Spice Glaze using a pastry brush and grill for another 2 minutes.
5. Step 5: Pull the quails off of the grill and reserve hot.
6. Step 6: If you choose to fry the quail eggs, heat a small nonstick pan on medium heat and add the olive oil.
7. Step 7: Cut the end of the quail eggs with a serrated knife and put in the pan, being careful not to let the eggs touch (see tips 1 & 2).
8. Step 8: Cook sunny side up until done.
9. Step 9: In the center of appetizer plates, pile about 1/2 cup of the baby arugulaArugula(American English) or Rocket (Commonwealth English) is a leafy vegetable used for culinary purposes and considered a sort of lettuce. This salad green is bitterish and aromatic with a peppery flavor. It is especially used in salads, but also cooked as a vegetable with pasta or dry meat. In Italy it is sometimes used to make pizza, typically added after baking the pizza. Arugula is rich in vitamin C and iron. and drizzle with the Bacon Vinaigrette.
10. Step 10: Top each plate with some of the Honey Roasted Apples and shaved fennelFennel, closely related to parsley, carrots, dill, and coriander, is a crunchy and slightly sweet vegetable, adding a refreshing contribution to the ever popular Mediterranean cuisine. It is composed of a white or pale green bulb with closely arranged stalks topped with feathery green leaves where flowers grow to produce fennel seeds. The bulb, stalks, leaves, and seeds are all edible components of fennel..
11. Step 11: Place a Spice Glazed Grilled Quail on top of each salad and drizzle some more Bacon Vinaigrette around the edge of the plates.
12. Step 12: Sprinkle each plate with parsley and top with the optional fried quail egg.
13. Step 13: Enjoy with a nice Pinot Noir from Oregon or France.