[Sca-cooks] OOP Quail and Pomegranate Salad recipe

[Sue Clemenger]

I bet it *is* tasty! I've never had quail (it's really not available here),
but I'm well known at work for bringing mixed-greens salads with pomegranite
seeds in the winter & autumn.  I usually toss it with a walnut oil/balsamic
vinegar dressing.
For those of you in the know, where do quail rate in the tastes-like-chicken
scale? I know poultry can vary enormously, although all tasty, so I was
wondering what would make the best substitute--chicken? duck?
--Maire

----- Original Message -----
From: <Sandragood at aol.com>
To: <sca-cooks at lists.ansteorra.org>
Sent: Monday, December 04, 2006 11:32 AM
Subject: [Sca-cooks] OOP Quail and Pomegranate Salad recipe


> This came to me today and it sounded delicious.
>
> Enjoy,
> Liz
>
> Appetizers, Salads and Breads:
> Grilled  Quail and Pomegranate Salad
> from  _River Road Recipes IV_ (http://www.juniorleaguebr.com/) ... Warm
> Welcomes
>
>
> INGREDIENTS:
>
> 1/2 cup balsamic  vinegar
> 2 Tablespoons olive oil
> 1 Tablespoon garlic powder
> Salt  and pepper to taste
> 6 frozen quails, split
> 2 bags baby greens salad  mix
> Seeds and juice of 1/2 pomegranate
> 1/2 cup green pinons or  pumpkin seeds, toasted or fried
> 1/2 cup (2 ounces) shredded Parmesan  cheese
> Juice of 1 lime
> 1/4 cup extra-virgin olive oil
> 1/2 loaf  French bread, sliced and toasted
>
> TO  PREPARE:
>
> Whisk the vinegar, 2 Tablespoons  olive oil, garlic powder, salt and
pepper
> in a bowl.  Add the quail halves  and toss to coat. Marinate at room
> temperature for 15 to 20 minutes, turning  occasionally; drain.
> Arrange the quail skin side  down on a grill rack over hot coals.  Grill
for
> 5 minutes; turn.   Grill, with the lid down, for 5 minutes longer.  Remove
to
> a  platter.
> Toss the greens, pomegranate seeds and  juice, pinons and cheese in a
salad
> bowl.  Drizzle with the lime juice, 1/4  cup olive oil and any collected
pan
> juices from the quail and toss to  coat.  Divide the greens mixture evenly
among
> 4 salad plates.  Top  each with 3 quail halves and drizzle with additional
> olive oil.  Serve with  the French bread toasts.
>
> NOTE:  The crunchy whole seeds of a  pomegranate are edible
> and are great in  salads.
>
> SERVES:  4
>
> Copyright 2004 The  Junior League of Baton Rouge, Inc.  All rights
reserved.
> Visit _The  Junior League of Baton Rouge_ (http://www.juniorleaguebr.com/)
> web site (_http://www.juniorleaguebr.com_
(http://www.juniorleaguebr.com/) ) to
>  purchase copies of River Road Recipes IV: Warm  Welcomes and other fine
> cookbooks, or call (225) 924-0298.
>
>
>
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