Compliments of the Chef: Wish

JD Andrews

Get savory and spicy in the kitchen with Wish executive chef Michael Bloise. This episode of Compliments of the Chef heads to the grill for tantalizing Chipotle BBQ Quail with Apple-Cucumber Raita.

Chipotle BBQ Quail with Apple-Cucumber Raita (serves 4)

Chipotle BBQ Quail

• 4 quails, de-boned
• 1 bell pepper, stemmed and seeded
• 3 oz water
• 4 oz sugar
• 1 oz chipotle in adobo

1. Cut pepper into one-inch chunks. Sweat over medium heat for five minutes. Add sugar and water.
2. Dissolve sugar and cook about five minutes. Transfer to blender and process until smooth.
3. Remove ½ pepper sauce and season with salt to taste. Chill and reserve.
4. Add chipotle to blender and process until smooth. Season with salt to taste.
5. Marinate ½ chipotle BBQ with quail
6. In a mixing bowl, combine the yogurt, crème fraiche, lemon zest, and sugar. Season to taste with salt.
7. Add the cucumber, apple, cilantro and mint. Reserve.
8. Grill the quail breast-side-down on a medium-high part of the grill to caramelize the sugars in the sauce. After 3 minutes, flip onto a medium part of the grill and cook for another 3 minutes.
9. Meanwhile, place some of the raita in the center of plate and drizzle sweet pepper sauce.
10. Serve the sweet and spicy quail atop the raita.

Apple-Cucumber Raita

• 1 cucumber, julienne
• 1 red apple, julienne
• 20 leaves mint, shredded
• 20 leaves cilantro, shredded
• 1 cup plain yogurt
• 1/3 cup crème fraiche or sour cream
• 1 tbs sugar
• Zest of one lemon
• Salt, as needed

Mix together.

Visit wishrestaurant.com for more information.

Video

Cooking with Wish

Get savory and spicy in the kitchen with Wish executive chef Michael Bloise. This episode of Compliments of the Chef takes us to the grill for tantalizing Chipotle BBQ Quail with Apple-Cucumber Raita.

Chipotle BBQ Quail with Apple-Cucumber Raita (serves 4)Chipotle BBQ Quail

• 4 quails, de-boned
• 1 bell pepper, stemmed and seeded
• 3 oz water
• 4 oz sugar
• 1 oz chipotle in adobo

1. Cut pepper into one-inch chunks. Sweat over medium heat for five minutes. Add sugar and water.
2. Dissolve sugar and cook about five minutes. Transfer to blender and process until smooth.
3. Remove ½ pepper sauce and season with salt to taste. Chill and reserve.
4. Add chipotle to blender and process until smooth. Season with salt to taste.
5. Marinate ½ chipotle BBQ with quail
6. In a mixing bowl, combine the yogurt, crème fraiche, lemon zest, and sugar. Season to taste with salt.
7. Add the cucumber, apple, cilantro and mint. Reserve.
8. Grill the quail breast-side-down on a medium-high part of the grill to caramelize the sugars in the sauce. After 3 minutes, flip onto a medium part of the grill and cook for another 3 minutes.
9. Meanwhile, place some of the raita in the center of plate and drizzle sweet pepper sauce.
10. Serve the sweet and spicy quail atop the raita.

Apple-Cucumber Raita

• 1 cucumber, julienne
• 1 red apple, julienne
• 20 leaves mint, shredded
• 20 leaves cilantro, shredded
• 1 cup plain yogurt
• 1/3 cup crème fraiche or sour cream
• 1 tbs sugar
• Zest of one lemon
• Salt, as needed

Mix together.

Visit wishrestaurant.com for more information.