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Roasted Quail with Rhubarb Mole and Achiote Spiced Plantain
Recipe by Chef Abby McManigle, Executive Chef of Ken Wright Cellars
Directions: Rub quail liberally with salt and pepper. Place in
Plastic bag with remaining ingredients and let marinate in the refrigerator for
Directions: In a sauce pot sauté rhubarb, onion, and garlic until soft.
Add the dried guajillo chiles and stir until slightly wilted about a
minute. Add remaining ingredients and reduce heat to low and simmer for 45
minutes. Stirring often.
Pour the sauce into a blender, filling the pitcher no more
than halfway full. Hold the lid of the blender with a folded kitchen
towel and pulse a few times to get the sauce moving before leaving it on to puree.
Puree in batches until very smooth. Add more salt to desired taste.
Serve warm with quail.
Directions: Boil the plantains in a large stock pot for about half and
hour until very soft. Drain and let them cool until safe to handle.
Meanwhile, Melt butter in sauté pan and add the red onion and remaining
spices. Cook until the onions are soft. Peel plantains.
Working in batches puree the plantains with the stock and onions.
Transfer to a sauce pot and keep warm.
Preheat oven to 350. In a oven proof sauté pan, brown
the quail on all sides. Transfer to oven and roast breast side up 10-15
minutes. For plating, serve on top of plantain puree and top with rhubarb
mole. Garnish, with a small salad tossed with lemon juice, salt, and
The meal serves 4
Floral & Spice Focused
Brighter acidity than most sedimentary sites
(Juicy Strawberry, Watermelon with hints of Leather and Fresh-turned Earth qualities)
Wine Enthusiast Score: 96 points "Editors Choice Award"
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