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.
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