Chef Andrew DiCataldo of Patria in New York, New York
Quail with Rose Petals
This recipe is adapted from the book Like Water for Chocolate
Yield: 2 servings
cup organic red rose petals loosely packed
2 Tablespoons anise seeds
cup blanched sliced almonds
2 cloves of garlic
4 cactus pears
1 Tablespoon rose water
3 Tablespoons honey
1 cup chicken stock
1 Tablespoon vegetable oil
4 boneless quails
Salt and pepper
Using a food processor, grind the petals, anise seeds, almonds
and garlic to a smooth paste and set aside.
In a blender, purée the peeled cactus pear with rose
water, honey and chicken stock, then strain and discard seeds
of cactus pear. In a small saucepan, combine the rose petals
paste with purée and heat gently for five minutes stirring
often. Season with salt and pepper. Heat sauté pan
with the vegetable oil, season quails with salt and pepper
and add to a hot pan. Cook quail on one side for 3-4 minutes,
turn over and continue to cook an additional 3-4 minutes.
Place sauté pan in a 350 degrees oven for 3 more minutes
to finish. Remove quail from the pan and submerge in rose
petal sauce to infuse flavors before serving.
Serve with a mixed green salad and mashed potatoes.