Volume 10, Issue 069 - April 6, 2006, 2006

Hello ,

About the Culinary Institute of America

The Culinary Institute of America, located in Hyde Park, New York, has been the leader in culinary education since 1946, and has graduated such culinary luminaries as Todd English, Sara Moulton and David Burke. In addition to GRILLING, the Culinary Institute is the author of the best-selling cookbooks Gourmet Meals in Minutes, Breakfasts & Brunches and The Book of Soups.

chefshots.com Amazing Photography of Food and Restaurant scenes. Assignment and Stock. Check out the video and much more from Eric Futran.

Grilled Quail with Oven-Dried Tomato Couscous

Quail is sometimes sold in a form known as "glove-bone." That means that the meat has been cut and peeled away from the bones in much the same way that you might roll a glove off your hand. Once the glove (or quail) is removed, you simply turn it right side out.

Makes 8 servings

Ingredients:

1/2 cup extra-virgin olive oil
3 tablespoons minced thyme
3 tablespoons minced oregano
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
8 semi-boneless quail
Oven-Dried Tomato Couscous (recipe follows)

Preparation:

Mix together the oil, thyme, oregano, garlic, red pepper flakes, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Brush this mixture evenly over the inside and outside of the quail. Marinate in a covered container in the refrigerator for at least 1 and up to 12 hours.

Preheat a gas grill to medium-high, leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

Remove the quail from the marinade and brush off any excess marinade. Season with the remaining salt and pepper.

Grill the quail over direct heat until marked on both sides, about 3 to 4 minutes per side. Finish grilling over indirect heat until cooked through (165 degrees F) and the meat springs back when pressed, another 3 to 4 minutes per side.

Serve the quail on a heated platter or plates with the Oven-Dried Tomato Couscous.

Oven-Dried Tomato Couscous

To make oven-dried tomatoes for this dish, simply slice plum tomatoes (or whatever tomato you have that is ripe and fully flavored), place on a lightly greased baking sheet, and bake at 300 degrees F until the tomato slices have dried, about 45 minutes to 1 hour. If you prefer, simply substitute sun-dried tomatoes in this recipe, you can usually find bulk sun-dried tomatoes in the produce section of larger markets. Don't use oil-pack tomatoes, however.

Makes 8 servings

Ingredients:

3 tablespoons olive oil
1/2 cup minced shallots
1 tablespoon minced garlic
2 cups Israeli couscous
4 cups boiling chicken broth
1 cup oven-dried or sun-dried tomatoes
1/2 cup grated Parmesan cheese
2 tablespoons chopped oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste

Preparation:

Heat the olive oil in a large pan over medium heat. Add the shallots and garlic and sauté, stirring frequently, until tender and translucent, about 5 minutes.

Add the couscous and continue to cook, stirring frequently, until it has a toasted color and aroma, 3 to 4 minutes.

Add the hot chicken broth to the couscous, stir to separate the grains and bring the broth back to a boil. Reduce to a simmer, cover and cook until the couscous is tender, about 8 to 10 minutes.

Fold the oven-dried tomatoes, Parmesan and oregano into the couscous with a fork. Season with the salt and pepper. Serve immediately.

For More News Entree to Munich Recipe Contest David Nelson Taste of Vail's Mountaintop Picnic Stephan Lloyd Wood Ted Koppel to Keynote 2006 NRA Show David Nelson Larabar Introduces Two New Flavors Lara Merriken Vino de Milo Gourmet Sauces at Whole Foods Jonathan Milo Leal Wisconsin Potatoes Welcome Spring Salads Jenny Fanning Wisconsin Excels at World Cheese Contest Megan Bykowski

Grilled Peppered Pineapple with Tequila and Orange Sauce and Candied Kumquats

Rinse the peppercorns before you use them in this dish.

Makes 8 servings

Ingredients:

3 cups orange juice
1 cup silver tequila
1/2 cup honey
1 large pineapple, cut into 1/2-inch-thick rings
1 tablespoon brine-packed green peppercorns
2 cups French Vanilla Ice Cream
3/4 cup Candied Kumquats (recipe follows)

Preparation:

Combine the orange juice, tequila and honey in a small, heavy saucepan. Simmer over medium heat until reduced to about 1 cup, about 45 to 50 minutes. The sauce will appear slightly thick and syrupy. Keep warm. (If the sauce is made in advance, let the sauce cool and store in a covered container in the refrigerator for up to 5 days. Warm the sauce before serving.)

Preheat a gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Rub both sides of the pineapple rings with the peppercorns. Grill over direct heat, turning as necessary, until both sides are well caramelized, about 6 to 8 minutes.

Serve the grilled pineapple on dessert plates, drizzled with the tequila-orange sauce and topped with a 1/4-cup scoop of vanilla ice cream. Garnish with the Candied Kumquats and serve immediately.

Candied Kumquats

Kumquats look like miniature oranges. They look wonderful in arrangements of flowers and fruit, but it would be a shame to miss their fragrant aroma and intriguing texture: you can eat fresh kumquats whole, skin and all. They are seasonal items, so when you see them, grab a few containers and make these candied kumquats to enjoy for weeks to come.

Makes 1 1/4 cups

Ingredients:

water, as needed
1-1/4 cups halved and seeded kumquats
2-1/4 cups granulated sugar
1/3 cup corn syrup

Preparation:

Bring a large pot of water to a boil and add the kumquats. Boil for 1 minute and drain. Repeat 2 more times, using fresh water each time. Set aside.

Combine 1-1/2 cups water, the sugar and corn syrup in a saucepan and bring to a bare simmer. Add the blanched kumquats and let poach for 1 hour and 45 minutes or until all traces of bitterness are gone and the kumquat peel is very soft. (There should be only very slight action on the surface of the poaching liquid with few if any bubbles breaking the surface. Some steam should billow from the surface.)

Remove the pan from the heat and let the kumquats cool to room temperature in the cooking syrup. Store the kumquats in the syrup in covered containers in the refrigerator for up to 4 weeks.

The Culinary Institute of America

The Culinary Institute of America has an extraordinary offer for Spring 2006. Due to exceptional planning, the CIA has a financial aid surplus that is being passed on to students who enroll by the end of May 2006. Enroll now and receive up to $5,000.