Wednesday, November 10, 2010

0 Paloma Con Tomato

My family LOVES grilling dove and quail with the jalapeno poppers idea. . . but I have been trying to find some other great ways to fix all the birds and deer meat that is currently residing in our freezer. Nate went hunting last weekend in South Texas and not only brought dove and quail home but he stopped by the King Ranch Saddle Shop and bought me the King Ranch Cook Book!!!!!

This past Sunday was a special night! We brought a ton of birds over to my parents house and grilled out and cooked with the whole family! It was nice to be together before the whirlwind of the next few weeks leading up to Thanksgiving! OF COURSE, we grilled dove with jalapenos, cheese and bacon . . . but I also tried this new recipe from the King Ranch Cook Book. . .and it was a HIT!!! The main comment was how tender the quail were and how DELICIOUS the vegetables were!!!! I have loved looking through the cookbook which is a great mix of TexMex and true South Texas dishes and look forward to trying more recipes out! :-)

Paloma Con Tomato is kind of like a tomato based stew with quail or dove in it! I served it with dirty rice and Monday night I made sausage for Tasty Tuesdays sooo last night Nate combined the Paloma Con Tomato, rice, and sausage and said it was amazing! Just a thought if you would like to experiment with the recipe! ;-) Enjoy!

10 to 12 dove and/or quail (I used quail)
1/4 cup olive oil
1/2 onion, chopped roughly
3 peppers, all colors if possible
2 cloves garlic
1/2 large can crushed tomatoes
3 fresh tomatoes sliced thin
1/3 cup olive oil
Chicken broth
1 tablespoon tomato paste
salt and pepper
1 teaspoon sweet basil
1 teaspoon thyme
1 teaspoon oregano
1/4 cup chopped parsley
Dry birds (make sure the birds are cleaned, rinse them under water, and then dry them with a paper towel), coat with oil and brown under broiler until well browned. Saute the sliced vegetables in olive oil until tender. Add birds to vegetables and add enough chicken broth to make a gravy to cover the birds. Add tomato paste and spices (and all other ingredients). Cover and cook until birds are very tender.
King Ranch Cook Book

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