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APHRODISIACS:

SAVORY CHOCOLATE


Chef Norman Van AkenóNormanís, Miami
Chef Norman Van Aken

Norman's
21 Almeria Avenue
Coral Gables, FL 33134
(305) 446-6767

Xocopili Quail
Chef Norman Van Aken of Norman’s, Miami
Adapted by StarChefs.com
January 2007

Yield: 6 Servings

Ingredients:

    Xocopili Jus:
  • ¼ cup canola oil
  • 2 oranges, quartered
  • 2 apples, quartered
  • 1 garlic head, halved lengthwise
  • 2 onions, cut into eights
  • 2 carrots, peeled and sliced ½“ inch thick
  • 2 celery stalks, sliced ½“ inch thick
  • ¼ cup tomato paste
  • 2 bay leaves
  • 10 peppercorns
  • 15 sprigs thyme
  • 1 Tablespoon Madras curry powder
  • 1 Tablespoon paprika
  • 2 bottles Port
  • 2 Bottles Rioja
  • 2 quarts roasted duck stock
  • 2 quarts veal stock
  • ¼ cup Xocopili chocolate

    Cornbread Stuffing:
  • 1 ½ cups dried mission figs
  • 1 cup port
  • ¼ cup butter
  • 3 Tablespoons olive oil
  • 3 cloves garlic, sliced
  • 2 ½ cups corn kernels (about 3 cobs)
  • 1 ½ cups red bell peppers, stem and seeds discarded, diced
  • 1 cup yellow bell peppers, stem and seeds discarded, diced
  • 2 Tablespoons chopped chives
  • 1 ½ cups red onion, diced
  • 1 ½ cups fennel, diced
  • 1 ¾ cups toasted unsalted pistachios, roughly chopped
  • 1 cup chorizo, cooked
  • ½ cup foie gras, cut into ½ “inch thick pieces, seared, then cut into medium dice

    Guava Chipotle Glaze:
  • 1 Tablespoon roasted garlic oil
  • 1 clove garlic, minced
  • 1 Tablespoon finely diced onion
  • 7 ounces pure guava paste, chopped
  • ½ cup water
  • ¼ cup soy sauce
  • 1-2 Tablespoons pureed chipotles en adobo
  • 3 cups of ketchup
  • 3 Tablespoons Spanish sherry vinegar
  • Kosher salt and freshly cracked black pepper, to taste

    To Assemble and Serve:
  • 6 quails, breast and backs de-boned
  • 3 Tablespoons canola oil
  • 3 Tablespoons unsalted butter
  • 1 recipe Cornbread Stuffing
  • 1 recipe Guava Chipotle Glaze
  • 2 cups duck confit, pulled
  • 1 recipe Xocopili Duck Jus
  • 1 Tablespoon parsley, chopped
  • 1 Tablespoon chives, chopped
  • 1 teaspoon thyme, chopped

Method:
For the Xocopili Jus:
Caramelize the oranges, apples, garlic, onions, carrots and celery. Add tomato paste, aromatics and spices, and let cook for another 5 minutes. Deglaze with wines and reduce 75%. Add stocks and reduce, constantly skimming until it reaches sauce consistency. Strain through a chinois and finish by stirring in chocolate. Strain again and reserve.

For the Cornbread Stuffing:
Soak the figs in the port for about an hour. Heat a large skillet and add 2 Tablespoons each of the butter and olive oil. When the butter has melted add the corn and bell peppers. Season with salt, pepper and chives and allow to cook on moderately high heat until the vegetables are lightly caramelized (about 8 – 10 minutes). Put them with the cornbread in a large bowl. Put the rest of the butter and olive oil in the skillet. When the butter melts add the onion and fennel, season with salt and pepper and caramelize. Add this, the chorizo and foie gras to the cornbread. Drain the port off the figs into the skillet and reduce to a consistency thick enough to coat the currants. Now coat them. Add the pistachios and currants and “rub” in the miso. Toss all together. Re-Season to taste and set aside.

For the Guava Chipotle Glaze:
In a small saucepan heat the Roasted Garlic Oil over medium heat.
Add the garlic and onion and cook for one minute. Reduce the heat to low and add the guava paste and water and stir until the paste is dissolved. Stir in the soy sauce, chipotle puree, vinegar and salt and pepper.
Let cool. Use as desired.

To Assemble and Serve:
Preheat oven to 400? F. Stuff quails with Cornbread Stuffing and tie. Heat up a couple sauté pans. Add canola oil, when it is lightly smoking place quails in pans. Add butter and brown quails in all sides. Place quails on a parchment paper lined sheet pan. Using a brush, paint quails with Guava Chipotle Glaze and finish them in the oven until they are cooked through (5-7 minutes). Rest for 5 minutes and untie. In the meantime, heat up the duck confit in a small saucepan. Add ¾ cup of the Xocopili Duck Jus, mix well and finish with herbs. To plate, place a tablespoon of Xocopili Duck Jus on the center of the plates, add about three tablespoons duck confit in the center of the sauce. Place quail on top of the duck confit and serve

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