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The following recipe was submitted by one of our Griggstown customers.

My husband and I were in Arizona several years ago and we had this zingy Poblano laced butternut squash soup. The combo of the smooth sweet butternut and the heat of the peppers is such as taste treat! We loved it so much we make it every fall now and often as the start of our Thanksgiving feast! Enjoy.

Serves 6.

Ingredients:
2 large whole butternut squash- roasted
1 white onion chopped
2 Poblano Peppers or Green Chili roasted and peeled
6 oz Amber beer
2 cups veggie or chicken stock( depending on how big your squash is you may need up to 2 14 oz cans of veggie stock)
½ cup brown sugar
1 Tablespoon garlic minced( I roast the garlic and add after I puree the squash so as not to make an overwhelm on the garlic)
1 pinch nutmeg
1 Serrano Chili minced fine
1 cup heavy cream
Salt and Pep to taste

Cut the squash in half and remove all seeds, place in a shallow roasting pan with water and roast cut side up at 400 until very tender – approximately 45 minutes or more. Remove from oven and cool. Roast peel and seed poblano chiles. Preheat skillet until scorching hot- sauté onions and chilies then deglaze the pan with beer. Add stock, peeled squash and remaining ingredients except for the cream and garlic. Simmer together for 30 minutes, remove from heat and slowly fold in the cream and garlic.

Ingredients

• 4 large Portobello mushrooms
• 4 tablespoon duck fat
• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, peeled and finely chopped
• 8 sprigs fresh thyme
• 4 quail, whole
• Salt and freshly ground black pepper
• ¼ cup veal demi-glace
• 2 tablespoon balsamic vinegar

Directions

1. Trim mushrooms and wipe clean with a damp dishtowel. Remove stems and chop enough to make 1 cup, discarding the rest. Heat 1 Tbsp. of duck fat in a large skillet over medium heat. Add mushroom caps and cook, turning once, until golden, about 3 minutes per side. Remove with a slotted spoon and set aside.

2. Reduce heat to low and add another 1 tablespoon of duck fat to skillet. Add onions, chopped mushroom stems, and 3 sprigs thyme, and cook until onions are soft, stirring occasionally, about 20 minutes. Return mushroom caps to skillet.

3. Meanwhile, coat another skillet with remaining duck fat and heat over medium heat. Rinse quail, pat dry, and season inside and out with salt and pepper. Cook, browning on all sides, for 18–20 minutes.

4. Transfer quail to onion-mushroom mixture, placing 1 quail on top of each mushroom cap. For the sauce, deglaze quail skillet with vinegar and demi-glace, scraping bits from bottom of skillet. Pour sauce around quail, then increase heat to medium and cook just until mushroom caps are warmed through and sauce is slightly thickened, 1–3 minutes. Garnish with remaining thyme and serve from skillet.

D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3127/Game-Birds/Quail-with-Portobello-Mushrooms.html

Ingredients:

• 1 cup fresh mint leaves
• ½ cup pomegranate juice (available at specialty food stores)
• 8 cloves garlic
• 12 semi-boneless quail, 2 wing joints removed
• 6 medium baking potatoes
• Peanut oil for deep-frying
• 7 tablespoons extra-virgin oil
• 6 tablespoons lemon juice
• 4 tablespoons orange juice
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste
• 12 fresh figs, preferably Black Mission
• 3 cups arugula leaves

Directions:

1. Combine mint, pomegranate juice, and garlic in a food processor or electric blender and puree into a smooth paste. Scrape into a large resealable plastic bag, add quail, seal bag, and turn several times to coat birds evenly. Refrigerate 8 hours or overnight.

2. Preheat oven to 450°F. Bake potatoes until just barely cooked through, about 30 minutes. Remove from oven, and when cool enough to handle, peel and cut roughly into large cubes. Adjust oven to warm. Fill a large deep skillet halfway with peanut oil. Heat up to 375°F. Add potato pieces and cook until crispy and golden. Fat should cover pieces as they cook.

3. Remove with a slotted spoon and blot on paper towels. Do this in batches if necessary. Keep warm in oven. Whisk 6 tablespoons of the olive oil with the lemon juice, orange juice, and honey. Season with salt and pepper. Quarter figs, then combine with arugula leaves and toss with vinaigrette.

4. Heat 1 very large or 2 medium skillets over medium-high heat. Add the remaining tablespoon of olive oil (a little extra if using 2 pans). Remove quail form marinated, season with salt and pepper, and sauté breast side down until skin is crisp and a rich brown, 2 ½ to 3 ½ minutes. Turn and cook second side until browned, 2 ½ to 3 minutes. Arrange arugula and figs in center of each plate, lay 2 quail on top, scatter potatoes to croutons around, and serve.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3112/Game-Birds/Pomegranate–Mint-Marinated-Quail-with-Figs-Arugula-and-Crispy-Potato-Croutons.html

Ingredients:

• 4 whole quail, backbone and 2 wing joints removed, opened flat
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1 to 2 tablespoons fresh rosemary leaves
• Salt and freshly ground black pepper to taste
• Sliced lemon, to garnish

Directions:

1. Rub quail with olive oil, lemon juice, and garlic. Sprinkle lightly with rosemary, salt, and pepper.

2. Heat a gas or charcoal grill until hot. Place quail skin side down and grill just until skin is nicely browned, 1 to 1 ½ minutes, then turn, close lid, and continue grilling until cooked through, 2 ½ to
3 minutes. Remove and serve with lemon slices.

courtesy: D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.

http://www.dartagnan.com/51262/a3061/Game-Birds/Grecian-Quail-on-the-Grill.html