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Executive Chef Ravi Kapur
Prospect
SAN FRANCISCO, CA
[Serves 4]
INGREDIENTS [Roasted garlic vinaigrette]
3/4 cup extra virgin olive oil
1/4 cup fresh garlic,
julienned
1 tsp Dijon mustard
1/2 tsp salt
1/4 cup white balsamic vinegar
METHOD
Warm 1/4 cup of olive oil a small sauté pan. Add garlic and cook until soft. Remove from heat and cool in a small bowl. When cool, whisk in the mustard, salt and white balsamic. Slowly whisk in the remaining olive oil and set aside.
[Marcona almond relish]
1/2 cup roasted California Marcona almonds, slivered
2 Tbsp finely diced preserved lemon
Salt and pepper
1 Tbsp olive oil
METHOD
In a small bowl mix
almonds and preserved lemon together and season with salt and pepper. Mix with 1 tablespoon olive oil and reserve.
[Figs]
1 Tbsp date syrup
1 Tbsp olive oil
Salt and pepper
6 fresh Black Mission figs
METHOD
Whisk date syrup and olive oil together; season with salt and pepper and add figs. Toss gently and set aside. Figs should marinate for 15 minutes.
[Quail]
10 cloves confit garlic
1/2 tsp Aleppo pepper
1/2 tsp salt
4 semi-boneless quail, thigh bone removed and wing tips tucked under, rinsed and dried
Grapeseed oil
METHOD
Gently mash garlic cloves with back of a knife and sprinkle with Aleppo pepper and salt. Season inside of quail with salt and pepper. Open up cavities of the birds and stuff with mashed garlic mixture.
Reshape quail by plumping each breast and pushing the legs in towards the breast. Season outside
with salt.
Preheat oven to 450ºF. Heat a thin film of grapeseed oil in a large oven-proof nonstick skillet over high heat. We use the plancha. When oil is hot, add quail breast-side down and sauté for about 2 minutes until golden brown.
Turn over and baste the breast of quail with hot oil, continuing to cook for about a minute before placing the skillet in the oven to cook for 5 minutes. Remove from oven and let rest in pan.
[Tabouleh]
1 tsp olive oil
1 cup cooked bulgur wheat
1 Tbsp chiffonade fresh parsley
METHOD
In a small pan warm a teaspoon of olive oil and add tabouleh. When warm, add a few tablespoons of roasted garlic vinaigrette and reserve rest for another use.
ASSEMBLY
Place a line of tabouleh down center of a dinner plate. Place quail in the center and set marinated figs on either side, two halves on one side and one on the other. Generously sprinkle almond and preserved lemon relish over figs and on top of the quail.