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ROASTED QUAIL WITH APPLES AND PECANS
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| Chef/Owner Frank Stitt |
| Highlands Bar and Grill - Birmingham, Ala., USA |
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| Yield: 4 appetizer servings |
| Menu Price: $13.00; Food Cost/Serving: 35% |
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| Apples, firm and tart, such as Fuji, Braeburn or Granny Smith | 2 each |
| Olive oil | 1 tsp |
| Carrot, diced | 1 each |
| Celery stalk, diced | 1 each |
| Shallots, diced | 2 each |
| Cornbread, crumbled | 1 C |
| Chicken broth or canned, low-sodium broth | 1/4 C |
| Butter, melted | 4 TBS |
| Thyme sprigs, leaves of | 2 each |
| Pecans, lightly toasted, half roughly chopped | 1/2 C |
| Kosher salt | as needed |
| Freshly ground black pepper | as needed |
| Semi-boneless quail, wing tips trimmed, rinsed, patted dry | 4 each |
| Canola or olive oil | 1 TBS |
| Mixed lettuce | 2 C |
| Balsamic vinaigrette | 1/4 C |
| Instructions: |
| 1. Preheat oven to 450 degrees F. |
| 2. Quarter and core the apples. Dice half of them and reserve. Thinly slice the remaining half lengthwise and reserve. |
| 3. In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots and diced apples and sauté until soft, about 5 minutes. Transfer to a bowl and add the cornbread, then the broth, butter, thyme and the chopped pecans. Toss thoroughly with your hands. Season with salt and pepper. |
| 4. Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the cornbread mixture inside. Salt and pepper the outside of the quail and tie the legs together with kitchen twine. |
| 5. Heat the oil over high heat in a heavy ovenproof sauté pan (the quails should not touch each other). Sear the quails, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast for 6 to 9 minutes; the breast meat should still be a rosy color. |
| 6. In a medium bowl, toss the lettuce with the remaining apples and pecans and just enough of the vinaigrette to cover. Remove the string from the quail. Arrange the salad on serving plates with the quail alongside. Drizzle each quail with vinaigrette; serve. |