Bacon Wrapped Quail Stuffed with Chorizo Sausage (Modern)
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Credit: Chef Carlos Villanueva
the National Culinary Review, January 2021
From the Chef
“For a modern spin on the classic Boliche Cubano, and to elevate it to fine-dining status, Chef Villanueva swaps the beef for quail, stuffing the legs and breast meat with a homemade sausage of pork shoulder, heart and blood. He then cooks the quail sous vide until tender, and finishes off the dish with a pan-sear while basting with a thyme-garlic butter. As a nod to the fall and winter seasons, he pairs the quail with a puree of yellow and red beets straight from his garden, along with an onion brûlée, pea tendrils, and a pistachio-puree crumble for a pop of color.”
Ingredients
*Pork Heart Sausage*
950 g pork shoulder, cubed
250 g poultry offal (combination of chicken and quail heart)
300 g pork fatback, cubed
12 g Kosher salt
2.5 g tinted cure mix or Cure #1
4 g chorizo spice mix*
2 g garlic powder
32 g Nora Chili Puree**
11 g hot pepper paste
20 g Armagnac
240 g pork blood
20g Parsley, chopped
1% Activa RM
*Chorizo Spice Mix*
5 g Tellicherry peppercorns
1 g dried guindilla pepper
8 g cumin
10 g coriander seeds
7 g ground onion
5 g ground garlic
1 g cinnamon
1 g dried thyme
3 g dried oregano
0.5 g bay leaf
3g Dos Hermanas Pimentón
*Nora Chili Puree*
100 g dried Nora chili, seeded and stemmed
200 g water
20 g garlic clove
40 g sherry vinegar
2 g salt
Instructions
*Pork Heart Sausage*
1. Combine the first 10 ingredients in a large bowl, cover and marinate in the refrigerator 24-48 hours.
2. Transfer pork mixture to the freezer to par-freeze before grinding. Using a sausage grinder and stuffer, grind the marinated pork and stuff into hog casings. Dry uncovered, in the refrigerator on a roasting rack so that the air can circulate around the sausage, at least 24 hours and up to 48 hours.
3. Remove 1,600 g of sausage from its casing, add the parsley and Activa RM to the chorizo sausage. Transfer to a piping bag. Cut the tip of the piping bag to about the diameter of a quarter.
4. Place a roll of plastic wrap in front of your work station. Begging to pipe log the sausage on to the plastic wrap, roll up the plastic wrap to form a tight thin log of the sausage. Place in the refrigerator for 1 hour to allow the Activa to set.
5. Prepare a water bath at 150ºF, add the sausage log and poach for 30-45 minutes. Allow to rest at room temperature, then add to a water bath. Once cold, portions into 2.5 to 3 inch sections form about 160 g logs.
6. To stuff the quail, cover a work table with plastic wrap. Lay all the quail feet pointing toward you. Dust with Activa, place the cooked log of stuffing in between the quail breast. Fold skin over the log, dust with Activa. Then fold over the other skin flap. Make sure the legs are not crossed. Dust the belly strip with Activa, wrap the mid-section of the quail with the belly. Pushing the arms up wrap the quail with plastic wrap. Allow an hour to rest in the refrigerator to set Activa.
7. Remove the quail from plastic wrap, season with salt and pepper, place into a Cryovac bag, place the bag in the freezer for 5-10 minutes to lower their temperature. Seal the bags.
8. Prepare a water bath at 83°C / 181°F for 2 minutes and add the quail to pasteurize. Reduce temperature to 66°C / 150°F, continuing to cook the quail for 2 hours.
9. Remove from bath and allow to rest at room temperature, 20 minutes. Serve warm.
*Chorizo Spice Mix*
1. In a dry pan over medium heat, toast the spices until fragrant. Transfer to a spice grinder and grind until fine.
*Nora Chili Puree*
1. Place all ingredients into a pot and simmer for 15-20 minutes until tender. Add to a blender and puree until smooth. Note: For longer storage, cover with oil and store in the refrigerator for later use.
Yield
2 servings
Tags
Main Dish, Poultry, The National Culinary Review
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