Culinary Institute of New Orleans - Pistachio Crusted Quail with Ancho Chili and Black Bean and Corn Salsa

Culinary Insitute of New Orleans

Pistachio Crusted Quail w/Ancho Chili
& Black Bean and Corn Salsa
Serves 6 - (6 ounce portions)

2 Boneless Quails
2 cups Crushed Pistachio Nuts
2 cups Flour (all-purpose)
3 Eggs (whipped)
3 tbsp. Olive Oil
1 tbsp. Salt
1 tbsp. Black Pepper
2 oz. Ancho Chili Coalis
2 oz. Black Bean and Corn Salsa

Méthode:
In a bowl, add salt and pepper to the flour. Dredge the quail in the flour mixture then egg wash followed by the pistachio nuts. In a medium Sauté pan, add olive oil over medium heat. Sauté quail on each side for 1-2 minutes being careful not to brown the nuts. Place the quail into pre-heated 370° over for 6-7 minutes, remove and plate. Top with Coulis and Salsa.

Ancho Chili Coulis
Serves 16 - (2 ounce portions)

10 Dried Ancho Chili Peppers
4 Red Onions (large diced)
4 cups Orange Juice
2 tbsp. Ginger (minced)
1 tbsp. Black Pepper
2 tbsp. Olive Oil

Méthode:
In a 2-quart saucepan over medium heat, add olive oil and onions. Cook for 3-5 minutes then add peppers, ginger and orange juice. Increase heat to high, bring to boil then reduce to a simmer for 10-15 minutes. Remove from heat and place into a blender then puree. Strain puree
and reserve until needed.

Black Bean and Corn Salsa
Serves 16 - (2 ounce portions)

1 cup Black Beans (cooked)
1 cup Corn
3 tbsp. Cilantro (minced)
1 Green Bell Pepper (small diced)
1 Red Bell Pepper (small diced)
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Honey

Méthode:
In a bowl, combine all ingredients then reserve until needed.