Seared Quail with Charred Tomatillo Sauce and Sweet Potato

by by Lissette Garay and Esperanza Torres


1 Quail
Quail Seasoning (2 tbl. Kosher Salt, 2 tbl. Brown Sugar, 1 tbl. Curry Powder)

Tomatillo Sauce
5 Medium Tomatillos
½ Jalapeño
¼ Red Onion
4 Dried Guajillo Peppers
1 cup Pinot Noir
½ cup chicken stock

Sweet Potato Purée
3 Sweet Potatoes
½ cup Milk
2 tbl. Unsalted Butter
Salt to taste

Fresh herbs to garnish, chives and nasturtiums suggested


Tomatillo Sauce 
Cut tomatillos in half, slice onion & jalapeños. Clean dried chilies. Sauté on high 3-5 minutes add chilies, Pinot Noir and chicken stock. Let reduce by half, blend and pass through a fine strainer. 

Sweet Potato Purée 
Clean sweet potatoes, dice and cook in one quart of cold water over med.-high for 10 minutes. Strain and add half cup whole milk, 2 tbl. Butter, salt to taste and blend. 

Pan sear the breast of the quail, med.-low for 3-5 minutes. Turn quail breast and cook for an additional 2 minutes. Let rest and slice to serve. 

To Serve
Serve quail over part tomatillo sauce and part sweet potato purée. Garnish with fresh herbs, chives and nasturtiums pictured. Bon Appetit! 

Wine Suggestion
This fun dish picks up on the spice notes in the Pinot Noir. It has a little heat, and a little curry that perk up the palate and balance the tartness of the tomatillo and savory flavor of the quail. Bringing the dish in balance so that the bright red fruit and pop of acidity in the wine shine through.

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