Tag Archives: Appetizers

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




Prep: A long time

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

Serves: 2


  • 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

Mango Habanero Ceviche


Thanks Matt for the tip to add Ginger Ale to cut the acidity from the limes!

Prep: 20 min

Cook/Marinate Time: 6 hours-overnight

Serves: 6-8


  • 1 lb raw white fish ( I used fresh tilapia), cubed
  • 1/2 cup raw shrimp, cubed
  • 2 mangos, cubed
  • 1/2 purple onion, cubed
  • 1 large tomato, cubed
  • 2 habaneros, minced (this recipe is a 1 on the spicy scale, add more for more heat).
  • 1 cup cilantro, chopped
  • 15 limes, juiced
  • 1.5  cans of ginger ale made from sugar cane


  • Cut up produce and fish/shrimp
  • Place in large bowl
  • Juice limes and cover fish and produce ( I use an electric juicer to make it easier).
  • Cover and refrigerate for 4 hours
  • After 4 hours add Ginger Ale for 2 more hours
  • Serve on crackers like saltines or melba toasts