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Chef’s Recipe

Grilled Quail, Roasted Garlic, Croutons, Warm Bacon Dressing

Serves 4


4 each Quail, semi boneless

4 each Quail eggs

2 cups Arugula, washed and dried

2 cups Frisée, washed and dried

1 each Red Onion

3 each Garlic Cloves, chopped

1 each Garlic Bulb, roasted

2 each Shallot, diced

¾ cup Apple Smoked Bacon, diced

½ cup Pure Olive Oil

¼ cup Virgin Olive Oil

¼ cup Cider Vinegar

¼ cup Sherry Vinegar

¼ cup Balsamic Vinegar

8 each Baguette Crouton

to taste Salt and Pepper


  • · Cut the red onion in fourths, from top to bottom leaving the skin on.
  • · Place the onion, skin side down, in a sauté pan, season with salt and pepper.
  • · Add the balsamic and sherry vinegar; cover the pan with aluminum foil.
  • · Place in a 375-degree oven for 40-50 minutes until onion is cooked (credit curry), but still retains some of its crunch.
  • · Let cool.
  • · When cool, remove the skin and slice the onions.
  • · In a small sauté pan, cook the bacon on low heat.
  • · When the bacon is almost cooked, add the shallots and garlic.
  • · Cook about two more minutes, until clear.
  • · Pour the bacon mixture into a bowl.
  • · Add the cider vinegar and the olive oil.
  • · Mix well, season with salt and pepper.
  • · Grill the quail to medium.
  • · Dress the onions and spinach with the bacon dressing.
  • · Plate and serve.
CATEGORIES: General, Recipes, Restaurant

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