Prosciutto Wrapped Quail Breast Crostini with Cipollini Collard Greens and Panko Potato Cakes

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ONE WORD….  FANTASTIC!

TAPAS STYLE DINNER

Prep: A long time

Cook Time Total: 45-55 min (includes potato cook time).

Serves: 2

Ingredients:

  • 8oz of quail breast (no bones).
  • Bread, french or sourdough (8 small slices, cut into squares).
  • 8 slices or prosciutto.
  • 4 garlic cloves
  • 6 cipollini onions, look for dense ones
  • 1 Cup arugula
  • 3/4 bunch collard greens
  • 1/4 Cup balsamic vinegar
  • 2 TBS dry red wine
  • 2 TBS vinegar
  • 2TBS olive oil
  • Green onion, 2, sliced very fine (potatoes)
  • 1-2 TBS butter (potatoes)
  • 2 TBS milk (potatoes)
  • Garlic powder, sea salt, fresh pepper to taste (potatoes)

Instructions: ( I will try not to make this confusing).

  1. Marinate breasts in balsamic, 2 minced garlic cloves, and one minced cipollini onion for 3o min
  2. While breasts are marinating, cook potatoes until done and mash, mix in green onion, butter, milk, and spices (cool in fridge).
  3. Wrap breasts with prosciutto and set aside in fridge
  4. Combine arugula with wine and vinegar- salt and pepper and set aside in fridge
  5. Take remaining 2 garlic cloves and onions, drizzle with a tiny bit of olive oil and bake @ 350 for 30 min
  6. Cook wrapped breasts in large skillet until done flipping once cook potato cakes in small amount of olive oil until brown on each side.
  7. Cook collard greens in pan quail was cooked until done, mix in chopped up roasted garlic and onion, season with salt and pepper.
  8. Cut the bread in small squares and drizzle with olive oil and parmesan cheese and toast until crispy.
  9. Assemble crostini, toast, arguala, quail and serve with a side of collard greens and potato cakes.

Serve with a Merlot or Cab, we had a glass of Cupcake Merlot @ $10 a bottle (w/ Randall’s card, $16 reg).

Quail- السمان on FoodistaQuail- السمان

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About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

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