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Quail with Rhubarb-Cinzano Sauce

Served with Garnet Yam puree and Cavolo Nero

Executive Chef John Neumark


Serves 4 as a main course

1 boneless quail (or two) per person marinated with evo S&P and chopped savory

For the rhubarb-cinzano sauce: 

  • 1 heaping cup sliced rhubarb juice of two oranges
  • 1 teaspoon minced ginger
  • 1 teaspoon minced shallot
  • 1/3 c red cinzano
  • 1 ½ c chicken stock
  • honey to taste
  • S&P to taste

Combine all ingredients in a non reactive saucepan and simmer over medium low heat until reduced and thickened; puree if you like and adjust seasoning; keep warm
For the Yam puree:

Roast 2# garnet yams in a 400 degree oven until done; blend in ¼ stick butter, honey to taste, ½ teaspoon cayenne and ½ teaspoon smoked paprika; season with S&P; keep warm

For the cavolo nero:

Stem and blanch 2 bunches in plenty of boiling salted water; drain and sauté over low heat with 1 tablespoon of minced garlic, S&P, and a splash of sherry vinegar about twenty minutes.

To finish:

Heat a heavy bottomed sauté pan over medium heat and brown the quail two minutes per side; let rest while arranging the yam puree at 2 0’clock, the kale at 10 o’clock and the rhubarb sauce from 4 to 8 o’clock; top with quail and serve.

Wine recommendation from Michael Teer from Pike and Western Wines:

Serve with a 2005 Chatter Greek Grenache