Codorniz en Mole Poblano (Quail in Mole Poblano)

Yesterday I went to a mole making class with a bunch of friends. Click for that post which includes the recipe for Mole Poblano.

We has so much fun and ended up with lots of leftover sauce. So, for dinner tonight I decided to use some quail to make Codorniz en Mole Poblano (Quail in Mole Poblano). This is so easy and so tasty...thanks to the delicious sauce from our class.

Ingredients serves 4

4 semi-deboned quail (I order mine from D'Artagnan, they are approximately 4 ounces each)
freshly ground salt
freshly ground pepper
1/2 t fresh parsley, minced
mole poblano

Procedure
Place quail on a platter. While the grill or grill pan heats, sprinkle with sea salt, pepper, and parsey. Drizzle with olive oil. Warm the mole sauce in a small skillet and keep warm.

When the pan is hot. Place the quail flat and cook them for 4 to 6 minutes. Check on them once or twice to make sure that they are not browning too quickly. Spoon some mole sauce on them and flip them over. Cook on the other side for 4 to 6 minutes. If they are still not cooked through, flip and cook for another few minutes.

To serve, ladle 1/4 C of mole poblano on each plate. Set the grilled quail on top of the sauce. Serve with more sauce on the side. Sprinkle with more salt and pepper, if desired.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of Food Lust People Love , Sue of Palatable Pastime , Rebekah of Making Miracles , and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event." Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog