At The Blind Pig Kitchen + Bar, Executive Chef Karl Pfleider heads up the new-American culinary program with dishes that change seasonally. He recreates various cuisines from global influences using culinary prowess and technical skills for a unique “Blind Pig twist.” This "Chef Karl creation" is inspired by French, Asian, and Latin cuisines that combine classic and progressive techniques of brining, sous vide, toasting, frying, grilling and compressing to develop this decadent dish.
Grilled Quail with Bean Puree and Chili Garlic Oil
Ingredients:
· 4 whole quails
· 2 quart poultry brine
· 1 cup garlic
· 1/4 cup roasted pistachios
· 1/4 cup dried chili japones
· 2 cup rice oil
· 1 quart cannellini beans
· 1 quart lard
· 1 cup cold water
· Salt
Submerge quail in a container with brine. Cover and refrigerate for 12 hours.
Chili garlic oil: Heat 1/4 cup rice oil and fry ½ cup garlic until golden. Remove garlic and let oil cool. In a food processor, pulse pistachios, chilis, rice oil, and golden garlic.
Bean puree: melt lard, add ½ cup garlic, cook until lightly golden. Add beans and cook on low heat until tender. Remove beans and garlic and blend while hot until smooth, using cold water (adding 1oz at time) to loosen and adjust texture to a puree. Season with salt.
Remove quail from brine and fully dry. Brush rice oil on the quail and grill on medium-high heat until slightly pink. Plate the puree in a pool. Place the quail onto it, spoon chili oil along with roasted pistachios on top, and serve.