Grilled Quail with Mushrooms and Honey-Coffee Vinaigrette

Name: Grilled Quail with Mushrooms and Honey-Coffee Vinaigrette (Codorniz A Las Bravas con Setas y Vinagreta de Miel y Cafe)
Yield: Serves 4 as a light main course
Cuisine: Spanish
Ingredients: 1 teaspoon coarsely ground coffee beans; ½ cup extra-virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 5 tablespoons strong brewed coffee; 5 tablespoons sherry vinegar, preferably aged; 2 teaspoons honey; 1 large shallot, minced; 1 teaspoon crumbled dried rosemary; 4 large garlic cloves, crushed with a garlic press; 4 partially boned quail (about 4 ounces each), cut in half lengthwise through the breast (ask your butcher to do this; see Note), rinsed, and patted dry; 1 teaspoon crumbled dried thyme; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 4 large garlic cloves, crushed with a garlic press; ¼ cup extra-virgin olive oil, or more if needed; 1 pound mild mushrooms (chanterelles, cèpes, shiitake caps, small cremini), wiped clean with a damp paper towel, larger ones coarsely chopped, small ones left whole; 1 pound mild mushrooms (chanterelles, cèpes, shiitake caps, small cremini), wiped clean with a damp paper towel, larger ones coarsely chopped, small ones left whole; 8 cups frisée, rinsed and dried; 4 partially boned quail (about 4 ounces each), cut in half lengthwise through the breast (ask your butcher to do this; see Note), rinsed, and patted dry; 4 partially boned quail (about 4 ounces each), cut in half lengthwise through the breast (ask your butcher to do this; see Note), rinsed, and patted dry; 1 pound mild mushrooms (chanterelles, cèpes, shiitake caps, small cremini), wiped clean with a damp paper towel, larger ones coarsely chopped, small ones left whole; 1 pound mild mushrooms (chanterelles, cèpes, shiitake caps, small cremini), wiped clean with a damp paper towel, larger ones coarsely chopped, small ones left whole

Codorniz A Las Bravas con Setas y Vinagreta de Miel y Cafe

Preparation info

Serves
4
as a light main course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

This dish was inspired by Josep Maria Boix, a great Michelin-starred chef at the Torre del Remei hotel in the Catalan Pyrenees. Boix’s secret ingredient, coffee, adds an interesting note to the sauce, accenting the earthiness of the mushrooms and the smokiness of the grilled quail. At his restaurant, Boix serves quail legs as a dainty appetizer on top of frisée leaves. My adaptation, featuring halved birds, will serve four as a light main course or eight as an appetizer. If

Ingredients

Europe
Spain
Starter
Main course
Mediterranean
Gluten-free

Ingredients

Method