Chef Andrew DiCataldo of Patria in New York, New York

Quail with Rose Petals

This recipe is adapted from the book Like Water for Chocolate

Yield: 2 servings

• ½ cup organic red rose petals loosely packed
• 2 Tablespoons anise seeds
• ½ cup blanched sliced almonds
• 2 cloves of garlic
• 4 cactus pears
• 1 Tablespoon rose water
• 3 Tablespoons honey
• 1 cup chicken stock
• 1 Tablespoon vegetable oil
• 4 boneless quails
• Salt and pepper

  Using a food processor, grind the petals, anise seeds, almonds and garlic to a smooth paste and set aside.

  In a blender, purée the peeled cactus pear with rose water, honey and chicken stock, then strain and discard seeds of cactus pear. In a small saucepan, combine the rose petals paste with purée and heat gently for five minutes stirring often. Season with salt and pepper. Heat sauté pan with the vegetable oil, season quails with salt and pepper and add to a hot pan. Cook quail on one side for 3-4 minutes, turn over and continue to cook an additional 3-4 minutes. Place sauté pan in a 350 degrees oven for 3 more minutes to finish. Remove quail from the pan and submerge in rose petal sauce to infuse flavors before serving.

  Serve with a mixed green salad and mashed potatoes.