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TODD & ELLEN GRAY
Equinox – Washington, DC
When Todd asked Ellen, then a sales representative for a
food distributor, for a date, she replied that she didn’t
date customers. Todd replied, “That’s fine, because
I’m not ordering anything from you anyway.” The
Executive Chef of Equinox in Washington DC and his wife –
now the restaurant’s general manager – have kept
that spark in their relationship through their passion for
food and fun.
Pan Seared Quail with Spaghetti Squash and Golden Raisins
Chef Todd Gray of Equinox
– Washington, DC
Adapted by StarChefs
Yield: 6 servings
Ingredients:
- 6 boneless quail, cleaned
- 1 cup golden raisins, plumped
- 1 spaghetti squash, baked and “rake
- 1 cup quail or chicken jus 1 Tablespoon butter
- 2 Tablespoons grapeseed oil
- 1 Tablespoon fresh thyme, chopped
- kosher salt and fresh black pepper to taste
- 1 cup tomato fondue (see recipe below)
Tomato Fondue
- 2 cups tomato concassé
- 3/4 cup onions, diced
- 2 cloves garlic
Method: Preheat oven to 400ºF.
In a sauce casserole, heat butter to medium
temperature, add squash, cook slowly until squash is slightly
golden and caramelized, approximately 10 minutes. Add the
fondue and raisins, season well and keep warm off to the side.
Meanwhile, heat a large sauté pan over medium heat
and add the grapeseed oil. Season quails with salt and pepper,
then sear quails on breast side for about 3 minutes; turn
and cook an additional 3 minutes. Heat six large plates, spoon
squash in the center of each, top with a seared quail and
spoon warm quail jus around.
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