Grilled Quail

SAVORY

Mar 15

French Butter Tamal, and Brown Butter-Salsa Macha Curry

Chef Alan Delgado of Oxomoco | Brooklyn, NY

INGREDIENTS:

Poaching Liquid:
1 quail
100 grams unsalted European butter
Apple cider vinegar, to taste
5 grams cumin
5 grams black peppercorn
15 grams epazote
10 grams pipicha
15 grams cilantro
Salt, to taste
350 grams water
1 lime
1 orange
5 pasilla mixe
Oil, hot

Chintestle and Butter Glaze:
200 grams Poaching Liquid
50 grams chintestle paste
Apple cider vinegar
50 grams fermented honey
100 grams unsalted European butter

Butter Tamal:
600 grams masa
100 grams unsalted European butter
1 tablespoon baking powder
400 grams cherries
1 pint quail stock
100 grams Oaxacan chocolate
20 grams brown butter solids
1% salt

Brown Butter and Salsa Macha “Curry”:
2 cans coconut cream
200 grams brown butter, unsalted European
10 grams chile pasilla
2 grams chile de árbol
10 grams chile ancho
10 grams chile guajillo
10 grams chile puja
10 grams chile morita
10 grams chile cascabel
5 grams chile costeño rojo
2 grams garlic
3 grams lemongrass
8 grams pecans
10 grams white sesame seeds
Apple cider vinegar, to taste
Salt, to taste

To Assemble and Serve:
Unsalted European butter
Tortillas

METHOD:

For the Quail Poaching Liquid:
Remove all feathers from the quail and wash thoroughly. Place all ingredients in a pot and bring to a boil. Taste for seasoning and adjust as needed. Run hook through the quails neck and hold above the water. Using a ladle, scoop the liquid and pour over the quail. Continue this process for three minutes making sure the quail is getting an even bath. Hang the quail indirectly over a wood fire for 30 minutes until the skin dries and begins to darken. Brush all areas of the quail with the Chintestle/Butter Glaze and smoke for another 30 minutes. Glaze one more time halfway through. Remove the quail from the smoke and hang in the walk in for 5 days. Glazing the quail every morning. Place a rack over a pot with oil at 375 F. Place the quail on the rack and fry the quail by using a ladle and pouring hot oil over the quail. Bathe in hot oil ten times on each side until the quail is crispy. Serve whole.

For the Chintestle and Butter Glaze:
Place all ingredients in a pot and bring to a boil and reduce by two thirds. Mount with butter until glaze emulsifies and becomes glossy. Set aside.

For the Butter Tamal:
Pit the cherries then place on a sheet tray and roast in the oven for 20 minutes at 350 F. Allow to cook then rough chop and set aside. Using a stand mixer, whip the butter and baking powder until it becomes fluffy and glossy then add the rest of the ingredients and continue to whip. Fill a pint container with water halfway, grab a little ball of masa and place in the water. If the masa does not float then add more stock and continue to whip then test again. Once the masa is floating then the mix is ready to be assembled. Cut banana leaves into 6 in by 12 in rectangles then lightly toast until they become pliable. Place three spoonfuls of mix and roll into a cylinder then wrap with plastic wrap. Steam in a combi oven with full steam for 45 minutes. Pull tamales out of the oven and allow them to cool for 2 hours. Once cooled, cut the sides so they are even and wrap with plastic wrap one more time then place in the steamer for 6 minutes to warm up when ready to be used.

For the Brown Butter and Salsa Macha “Curry”:
Deseed and devein all chiles then process in a food processor. Toast the seeds and nuts separately and then allow to cool then process in the food processor. Cut the garlic in half and bruise the lemongrass with the back of your knife. Place butter and garlic in a pot and begin to brown. When the butter browns, strain. Save the solids for the tamal. Place the butter and the garlic back into the pot and bring back up. When the butter is hot, add the chiles and toast. Add the rest of the ingredients and gently cook for 30 minutes. Taste, season, adjust then blend while hot in the Vitamix until a smooth puree is achieved.

To Assemble and Serve:
Serve with tortillas cooked in butter. Place quail on the left side of the plate. Place the tamal on the right side of the plate. Ladle two spoonfuls of "curry" in between.

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