Crispy Quails with Chile Jam and Three-Bean Salad
- ACTIVE: 1 HR 05 MIN
- TOTAL TIME:
- SERVINGS: 4
Bryan Caswell left Texas for nine years, but there are some things he couldn't shake, like three-bean salad. It gives a Southern touch to his Asian-accented quail, which marinates in ginger, garlic and soy sauce. Caswell learned to make chile jam in Bangkok, but he says Texans love the heat.
- 1/4 cup thinly sliced peeled ginger
- 4 garlic cloves, smashed
- 3 shallots, quartered
- 1/2 cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 teaspoon five-spice powder
- 1/2 teaspoon freshly ground pepper
- 8 semiboneless quails
- 3/4 cup water
- 2 ounces tamarind paste (see Note)
- 2 tablespoons grapeseed oil
- 8 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 2 large jalapeños, preferably red, seeded and thinly sliced
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons Asian fish sauce
- 1 teaspoon ground dried shrimp (optional)
- 2 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 4 ounces yellow wax beans
- 1 cup frozen butter beans, thawed
- 1 cup frozen black-eyed peas, thawed
- 1 cup grape tomatoes, halved
- 1 shallot, thinly sliced
- 2 tablespoons chopped cilantro
- 1/4 teaspoon pure ancho chile powder
- 1/4 cup grapeseed oil
- In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper. Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air. Let marinate in the refrigerator for 2 hours.
- In a small saucepan, bring the water to a boil. Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste. Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.
- In a medium saucepan, heat the grapeseed oil until shimmering. Add the garlic, shallots and jalapeños and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes. Add the granulated sugar and brown sugar and cook until melted. Stir in the tamarind puree and simmer until thickened, about 3 minutes. Remove from the heat and stir in the fish sauce and dried shrimp.
- In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.
- In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Pat dry and cut into 1-inch pieces, then transfer to a bowl. Boil the butter beans and black-eyed peas for 1 minute, then drain. Add the butter beans, peas, tomatoes, shallot, cilantro and chile powder to the wax beans. Add three-fourths of the dressing and toss.
- Heat 2 large skillets until very hot. Add 2 tablespoons of the oil to each skillet. Drain the quails and pat dry; add to the skillets, breasts down, and brown over high heat, turning once, until crisp, about 6 minutes.
- Mound the salad on plates. Top with the quails and drizzle with the remaining dressing. Serve the chile jam on the side.
The Asian spices and chile jam suggest a white with sweet fruit flavor. Try an Oregon Pinot Gris.