Serves 4
Ingredients
Beef
- 12 Ounces Beef petite tender, whole
- Water
- 1 Tablespoon Middle Eastern Spice Mix Recipe follows-
Middle Eastern Spice Mix
- 2 Teaspoons Cayenne pepper
- 2 Teaspoons Nutmeg, ground
- 2 Teaspoons Cinnamon, ground
- 2 Teaspoons Cumin, ground
- 1 Teaspoon Salt
- 1 Teaspoon Ginger, ground
- 1 Teaspoon Cardamom, ground
- 1 Teaspoon Black pepper, ground
- Place the zest, lime, tea, syrup and salt in a small saucepan. Bring this mixture to a simmer and cook until the salt is dissolved.
- Add the ice water, quail breast and legs. When cool, place this mixture into a glass or plastic container with a lid. Save the thighs to make the green bean casserole sauce.
- Brine the quail for about 8 hours under refrigeration.
Black Olive Dressing
- ½ Cup Black or Nicoise olives, pitted
- 3 Tablespoons Champagne vinegar
- 2 Teaspoons Dijon mustard
- 1 Each Garlic clove
- 10 Tablespoons Low sodium vegetable broth
- 1 ½ Tablespoons Extra virgin olive oil
- 2 Tablespoons Italian parsley, chopped
- 3 Cups Baby spinach
Heirloom Orange-Avocado Dressing
- 1 Cups Avocado, cut into ½” cubes. Use slightly firm avocados
- 1 Cup Heirloom orange supremes cut into ½” pieces
- ¼ Cup Red onion. Diced small
- 1 Tablespoon Basil, chopped
- 1 Tablespoon Mint, chopped. Reserve 4 large leaves for garnish
Method
Meat
Pre heat oven to 225 degrees.
Lightly moisten the meat with water. Sprinkle the meat evenly with the spice mixture and rub it in well. Let the meat stand at room temperature for at least 30 minutes before roasting.
Place a rack on a sheet tray and the meat on the rack. Put the sheet tray in the oven and roast for 20 minutes. Check the internal temperature of the meat with a calibrated thermometer. When it reaches 125 degrees, remove the meat from the oven and the rack.
Place the sheet tray over a burner and sear the meat on both sides until nicely browned. Reserve the meat on a cutting board and allow to rest for at least 5 minutes.
After the meat has rested, slice it across the grain into ¼” thick pieces. Reserve in a warm place.Black Olive Dressing
Place the olives, vinegar, mustard, garlic and vegetable broth in a blender and blend for about 30 seconds. With the blender running, slowly pour in the olive oil and blend for about 30 more seconds.
Pour the dressing into a bowl and stir in the parsley. This can be made in advance and stored in the refrigerator.Orange-Avocado Relish
Place the oranges, red onion, basil and mint in a bowl. Mix together gently. Now gently fold in the avocados until combined. Set aside.
Plating
Place the spinach in a bowl and add enough dressing to just coat the leaves, Reserve about 4 Tablespoons of the dressing to drizzle on the plate later.
Place 1/4th of the spinach in the center of each plate.
Shingle 1/4th of the meat in the center of the plate on top of the spinach.
Dollop 1/4th of the orange-avocado relish on top of the meat.
Use a spoon to drizzle some of the dressing around the plate. Place a mint leaf into the relish.
Enjoy!
