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Chef Dante Boccuzzi  of Dante – Cleveland, OH on
Dante Boccuzzi

8001 Rockside Road
Valley View, OH
(216) 524-9404

Grilled Cinnamon Quail and Persimmons with Pickled Jalapeño Vinaigrette and Chicories
Chef Dante Boccuzzi of Dante — Cleveland, OH
Adapted by

Yield: 2 Servings


  • 2 boneless quails
  • 2 Hachiya persimmons, peeled
  • 2 Tablespoons ground cinnamon
  • ½ cup olive oil
  • 1 Fuyu persimmon
  • 10X sugar, for dusting

    Pickled Jalapeño Vinaigrette:
  • ½ cup white wine
  • 1 cup sherry vinegar
  • 3 Tablespoons salt
  • 6 cloves garlic
  • 3 Tablespoons coriander seeds
  • 6 jalapeños, stemmed and thinly sliced
  • ¼ cup lemon juice
  • ½ cup olive oil
  • Salt and pepper

  • 2 Belgian endives, halved lengthwise
  • Juice of 1 lemon
  • 2 Tablespoons butter
  • Salt

    To Assmeble and Serve:
  • Salt and pepper
  • 1 bunch frisee leaves


For the Quail:
Marinate quails with Hachiya persimmons, cinnamon, and olive oil for 2 hours. Preheat oven to 350° F. Cut Fuyu persimmon into 1/8–inch thick slices; evenly sprinkle with sugar, and bake between 2 Silpats on a sheet pan until golden brown.

For the Pickled Jalapeño Vinaigrette:
In a small pot, combine wine, sherry vinegar, salt, garlic, and coriander and bring to a boil. Add jalapeños to hot pickling liquid and remove from heat. Let cool to room temperature. Remove jalapeños from pickling liquid, and puree with lemon juice and olive oil until smooth. Season with salt and pepper. Set aside.

For the Endives:
Vacuum pack endive with lemon juice, butter, and salt. Cook in slow simmering water until tender. Drain liquid and set aside.

To Assemble and Serve:
Season quail with salt and pepper and grill on both sides, cooking to desired temperature. Arrange endive leaves in a circular pattern on a plate; place frisee and persimmon slices in middle. Place quail on top and spoon Jalapeño Vinaigrette on quail and drizzle on plate.


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   Published: February 2008
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