search
Loading
|  home | feedback | help          
StarChefs
 
   HOME
Chef Maximo Tejada of Macondo  New York
Chef Maximo Tejada
Macondo
157 East Houston St.
New York, NY
(212) 473-9900
Willianco (Oven Roasted Quail, Spinach, Figs, Manchego Cheese)
+ Click image to enlarge
 
 
Chef Junior Merino of Macondo  New York
Chef Junior Merino
The Liquid Chef
3054 Godwin Terrace, #22
Riverdale, NY
(646) 342-8302
Zanahoria & Gin
+ Click image to enlarge

Willianco
Chef Máximo Tejada of Macondo – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

Quail Marinade:
2 cups Grenadine Rose
2 cups water
1 tablespoon ground garlic
1 tablespoon chopped fresh thyme

Quail:
4 quails

Arepa:
2 pounds frozen yellow corn kernels, thawed
1½ cups yellow cornmeal
12 ounces grated mozzarella
2½ tablespoons milk
1½ cups sugar
Salt

Sautéed Spinach:
2 tablespoons virgin olive oil
1 fig, diced
1 tablespoon chopped garlic
10 ounces baby spinach
2 tablespoons grated Manchego cheese
Salt and freshly ground black pepper

To Assemble and Serve:
1 tablespoon olive oil

METHOD

For the Quail Marinade:
Combine all of the ingredients.

For the Quail:
Place the quails in the marinade and set aside overnight.

For the Arepa:
Coarsely grind the corn kernels and place in a bowl. Add the cornmeal, mozzarella, sugar, milk and salt, and mix thoroughly with an electric mixer. Shape the arepas to the desired size and stock them on a baking sheet, separating the layers with parchment paper. Refrigerate for 15 to 20 minutes. Cook the arepas over medium-low heat until golden brown.

For the Sautéed Spinach:
Heat the oil in a medium skillet, adding the fig, garlic and spinach. Sautee until tender. Add the Manchego cheese, and salt and pepper to taste.

To Assemble and Serve:
Heat a skillet over a medium flame and add the olive oil. Place the marinated quail in the skillet and cook for 3 to 4 minutes. Transfer the bird to a 375ºF-oven and bake for 6 minutes, or until medium.

Spoon the quail’s juices to form a small circle on a round plate, placing the arepa on top. Top the arepa with the spinach and roasted quail.




Zanahoria & Gin

Mixologist Junior Merino of The Liquid Chef – New York, NY
Adapted by StarChefs.com
May 2009
Yield: 1 Cocktail

INGREDIENTS

1¾ ounces G’vine Floraison Gin
¾ ounce fresh carrot juice
½ ounce freshly squeezed lime juice
1 ounce fresh pineapple juice
¼ ounce agave nectar
½ ounce Combier
1 orange wheel

METHOD

Pour all of the ingredients into a shaker, add ice, shake and strain into a martini glass. Garnish with an orange wheel.


 
hotlinks_general_narrow
  • A New Cocktail Frontier
  • High Concept Tequila Cocktail Pairings
  • Pairing Beer with Your Food
  • 2008 Culinary Trends
  • Macondo Photo Gallery

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy