This dish is inspired by the books of Diana Kennedy, as well as by her wonderful cooking. Her mole verde de pepita appears in The Cuisines of Mexico. This pumpkinseed sauce does not sound like much, but the flavors from the seeds are deep, complex, and very intriguing. Yet they do not overpower the delicate flavors of the quail.
Rub the quail all over with a mixture of the thyme and
Put the pumpkinseeds in a sauté pan and toast over medium heat, tossing them constantly, for 3 minutes. Do not let them burn. Set them aside on a plate to cool.
Put the remaining
Puree the pumpkinseeds with the remaining stock in a food processor or blender. Add the pumpkinseed puree to the onion mixture and cook over very low heat for 2 minutes, stirring all the time. Do not let boil.
Hold while you cook the quail.
Rub the thyme off the quail, season them, and bake for 10 minutes. Remove and keep warm.
Heat the bell pepper puree in a saucepan and whisk in
Heat the pumpkinseed sauce very carefully, whisk in the remaining butter. Season and spoon the sauce equally on warm plates. Put 2 quail on each plate and drizzle with the bell pepper sauce. Garnish with the cilantro.
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