Spice-rubbed Quail, Chickpea-Carrot Purée, Herb Salad, Yogurt, and Tempura Squash Blossom
For the Spice-rubbed Quail:
Whisk the thyme, parsley, oregano, and rosemary together with the olive oil. Thoroughly, but gently, toss the quail in the marinade, then refrigerate.
For the Spice Rub:
In a dry bowl, mix together the ancho powders, cayenne, habanero, cinnamon, nutmeg, and paprikas with a whisk and reserve.
For the Chickpea-carrot Purée:
In a sauce pot, sweat the onions, garlics, and carrots. Add the drained chickpeas and cover with water. Simmer until the chickpeas and carrots are fairly mushy. Drain, reserving the liquid. Blend the chickpeas and vegetables until they are very smooth, adding liquid as needed. Pass the purée through a tamis. In a mixing bowl, use a whisk to combine with the tahini, olive oil, and lemon juice. Salt to taste.
For the Squash Blossom Tempura:
Place the egg yolk in a small bowl and whisk in the canola oil and soda water. Lightly whisk in the flour. The batter should be fairly thick and slightly lumpy. Reserve, refrigerated.
For the Herb Salad:
Mix the parsley, celery leaves, chive sticks, cilantro, mint leaves, and cucumber together and reserve.
To Assemble and Serve:
Drain the quail and rub with the Spice Rub and more salt. Grill to medium to medium-well.
Dip the squash blossoms individually into the Squash Blossom Tempura and carefully drop into fryer at 350°F. Fry until golden brown and crispy, drain on paper towels, and season with salt and pepper.
Slowly reheat the Chickpea-carrot Purée until just hot. Place the purée on the plate and arrange the Spice-rubbed Quail and Squash Blossoms neatly around it. Top with the Herb Salad and tomatoes, and dot the plate with the yogurt.