Whole Roasted Quail
Ingredients:
(2) 8 oz Quails (semi-boneless)
Kosher Salt/Black Pepper.
Directions:
Season (2) 8 oz quails, semi boneless,
with kosher salt & black pepper. Place on
preheated skillet for 6-8 minutes at 500-
550°F rotating through hot spots in the IL
Forno until all juices run clear.
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Whole Roasted Quail, Heart of Palm,
Straw Mushroom & Pepper Salad
Sea Bass Steak, Red Wine Vinaigrette
Sea Bass Steak, Red Wine Vinaigrette
10
Sea Bass Steak
Ingredients:
8 oz Sea Bass Filet
Kosher Salt/Black Pepper
Directions:
Season 8 oz portion of sea bass
with kosher salt & black pepper.
Place in IL Forno at 550°F in a
medium preheated skillet. Sear
sea bass filet for approx. 6 minutes
each side or until golden on each
side. Desired temperature is
medium.
Red Wine Vinaigrette
Ingredients:
½ cup Red Wine Vinegar
3 Tbsp Red Wine (drinking quality, Chianti can be used)
1 ½ tsp Salt/Freshly ground pepper
2 Tbsp fresh squeezed Lemon Juice
2 tsp Honey
1 cup Olive Oil
Directions:
Mix all ingredients except oil in a blender or whisk together aggressively. While mixing drizzle oil into the mixture
slowly causing a slight thickening or emulsion. Dress plate with the vinaigrette and place fish in the center of the plate
dust with parsley and drizzle vinaigrette lightly over fish.
Heart of Palm, Straw Mushrooms & Pepper Salad
Ingredients:
½ cup Heart of Palm (chopped)
½ cup Straw Mushrooms
½ cup Roasted Peppers
1 Tbsp Extra Virgin Olive Oil
Kosher Salt/Black Pepper
Directions:
In a medium-sized mixing bowl add ½ cup chopped heart of palm, ½ cup straw mushrooms and ½ cup roasted
peppers, 1 Tbsp extra virgin olive oil, kosher salt & black pepper to taste.
