Grilled Quail and Texas Skirt Steak with California Raisin and Coffee Bean Adobado

Submitted by: Robert Del Grande

Barbecue it with chipotle and top with adobado and raisins for a very special steak.

Details

INGREDIENTS

    Raisin Coffee Bean Adobado

    • 1 Oaxacan pasilla chile or canned chipotle chile; stemmed and seeded
    • 2 ancho chiles, stemmed and seeded
    • 1 ounce (2 tablespoons) California raisin paste*
    • 1 cup warm water
    • 4 ounce (3/4 cup) smoked almonds; roughly chopped or crushed
    • 1 ounce baking chocolate; melted
    • 1 tablespoon ground coffee
    • 2 ounce (1/4 cup) butter; melted
    • 2 teaspoons salt

    California Raisin Chipotle BBQ Grill Mop

    • 8 1/2 ounce (3/4 cup) California raisin juice concentrate*
    • 2 1/2 ounce (1/4 cup) California raisin paste*
    • 2 chipotle chiles canned in adobo sauce
    • 1 tablespoon guajillo chili powder or ancho chili powder
    • 2 cloves garlic; poached in water until soft
    • 2 tablespoons espresso coffee
    • 2 tablespoons lime juice or vinegar
    • 1 teaspoon salt
    • 1 1/2 cups virgin olive oil or melted butter
    • 8 boneless quail
    • 2 pounds outside skirt steak
    • 1 bunch watercress; for garnish
    • 8 fresh lime wedges; for garnish

    PROCEDURE

    Raisin Coffee Bean Adobado

    Combine chiles and raisin paste with warm water and allow to soften. Then, turn into a food processor with remaining ingredients and process until smooth; reserve or refrigerate.

    California Raisin Chipotle BBQ Grill Mop

    Combine raisin juice concentrate, raisin paste, chiles, chile powder, garlic, coffee, lime juice and salt in blender and purée until smooth. Add an equal amount of olive oil, as needed to make a basting consistency, and process until well incorporated.

    To Grill

    Build a charcoal fire. Lightly brush quail and steak with grill mop. Then, occasionally basting with grill mop, grill quail over cooler part of fire to avoid burning the skin and cook approximately 75% of the time on the skin side to keep it moist. Turn and cook until quail is done; just cooked through and still faintly pink (170°F). At the same time, grill steak over hotter part of the fire, basting occasionally with the mop, approximately 5 minutes per side to medium rare (145°F).

    Arrange 1 quail on each dinner or serving plate. Thinly slice skirt steak across the grain. Divide and arrange slices over each quail. Spoon a little Raisin Coffee Bean Adobado over all. Garnish each plate with watercress, lime wedge, and a drizzle of extra virgin olive oil. Serve hot.

    Chef Note:Commercially prepared California raisin paste and raisin juice concentrate are available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (3/4 cup natural raisins for 6 tablespoons raisin paste) until very finely chopped and smooth. Substitute light molasses for concentrate.

    Nutrition Facts Per Serving

    Calories 1080 (66% from fat); Total Fat 81g (sat 20g, mono 46g, poly 9g, trans 0g ); Cholesterol 175mg; Protein 57g; Carbohydrate 39g; (Dietary Fiber 5g; Sugars 31g; ); Iron 10mg; Sodium 1170mg; Calcium 94mg; Potassium 1150mg

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