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Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato
GREAT CHEFS26Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 quail (Fresh, 4 ounces each)
- 1/2 cup brandy
- 1 Tbsp. garlic (Fresh, chopped)
- 1/2 tsp. black peppercorns (cracked)
- 3 Tbsp. olive oil
- 4 Tbsp. Dijon mustard
- 1/2 cup Madeira
- 1/2 tsp. kosher salt
- 12 sage leaves (chopped, or 1/2 teaspoon dried sage)
- 8 rosemary sprigs (or 2 teaspoons dried rosemary)
- 12 thyme sprigs (or 1/2 teaspoon dried thyme)
- 8 savory (Sprigs, or 1/2 teaspoon dried savory)
- 2 Tbsp. stone ground mustard
- 5 Tbsp. unsalted butter (at room temperature)
- 2 tsp. white wine vinegar
- salt
- freshly ground pepper
- 8 bacon slices
- 4 sweet potatoes (alt. yams)
- peanut oil (for deep frying)
- 2 bunches Swiss chard (washed, stems removed)
- 4 Tbsp. unsalted butter
- 1/2 cup water
- 4 tomatoes
- salt
- freshly ground pepper
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