Wednesday, February 2, 2011

1 Palomas Con Picante

A while back I shared a wonderful quail recipe from the King Ranch Cookbook.  Everything I have made from this cookbook has been incredible and this Palomas Con Picante is no exception!!
Cooking the quail in olive oil!
Almost ready. . .
Dinner is served!
Palomas Con Picante
10 doves or quail
Flour seasoned with salt and pepper
6 tablespoons olive oil
1/4 cup tequila
6 tablespoons butter, unsalted
6 tablespoons all purpose flour
3 cans chicken stock
1 teaspoon cumin powder
1 - 2 cloves chopped garlic
1/2 cup picante sauce
1 box frozen corn
1 - 2 avocados, chopped
(you know I love my Mexican spices. . . so next time I will probably add some chili powder!
Coat birds in seasoned flour; saute in oil until well browned. Remove birds and pour out excess oil. turn off heat and (let pan cool) pour liquor into pan and stir. Reheat the pan and add the butter and flour; stir 1-2 minutes until the flour is mixed into the butter. Pour in chicken stock and seasonings. Raise heat to fairly high and thicken sauce, stirring often. Adjust thickness with additional broth or picante. Add corn and return the birds to the pan and cover. Cook until  birds are tender. Add cilantro, it is delicious. (Can serve in a bowl or on a plate over rice) Serve with fideo (like a Mexican Spaghetti) and nopalitos (chopped prickly pear cactus). (I was boring and just served it over white rice. . . I'll try the fideo and nopalitos next time!)
King Ranch Cookbook
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