*  Exported from  MasterCook II  *
 
         Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad
 
 Recipe By     : COOKING RIGHT SHOW #CR9733
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      Large         quail
                         Tamarind Glaze (recipe follows)
                         Purslane, Tomato and Sumac Salad (recipe f
                         --Garnish--
                         Mint sprigs, young arugula leaves,
                         day lily or other edible flower petals
                         --TAMARIND GLAZE--
    2      Teaspoons     garlic -- minced
    1      tbsp          shallot -- minced
    1      tbsp          fresh ginger -- minced
    1      tbsp          olive oil
    3      tbsp          sugar
    2      tbsp          Asian fish sauce
      1/2  c             water
    2      tbsp          tamarind concentrate
    2      tbsp          lime juice
                         --PURSLANE, TOMATO AND SUMAC SALAD
    3      c             lightly packed tender purslane sprigs
      1/2  c             spring onions or scallions -- chopped
    1      c             roasted and peeled yellow bell pepper -- chopped,
    1 1/2  c             ripe tomatoes -- cubed, seeded
    2      tbsp          sumac powder
      1/2  tsp           serrano chile -- seeded & minced
    3      tbsp          fresh lemon juice -- or to taste
    3      tbsp          extra virgin olive oil
                         Kosher salt and freshly ground black peppe
                         --Garnish--
                         red and gold baby beets -- sliced, roasted
 
  =20
 FOR THE QUAIL:
 
 Split the quail, carefully remove the back and rib bones and brush with
 tamarind glaze. Grill the quail over a medium-hot fire 4 to 5 minutes, skin
 side down. Turn and grill another 2 to 3 minutes, taking care not to=
  overcook.
 
 Place purslane salad attractively on plates. Place grilled quail on top and
 garnish with mint sprigs, arugula and flower petals.
 
 FOR THE GLAZE:
 
 In a small skillet over medium heat, saute the garlic, shallots and ginger
 in olive oil until tender but not brown. Stir the sugar, fish sauce, water,
 tamarind concentrate and the lime juice together until well combined. Add to
 the garlic mixture and reduce over high heat by one-third or until slightly
 thickened. Remove from the heat and let cool. Store covered in the
 refrigerator for up to 2 weeks.
 
 Yield: About 1/2 cup
 
 FOR THE SALAD:
 Wash the purslane and discard any tough stems or damaged leaves. Chop the
 onion and bell pepper and rinse in cold water. Place the onions and peppers
 in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon
 juice and olive oil. Gently mix and season with salt and pepper and garnish
 with roasted beets.
 
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
 
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 NOTES : Show:  10/16/96

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