3 Feasts

A cookbook created on the fly: three dinners in three days at three different sites. 22 recipes.


4 TBSP shallots, minced
4 TBSP champagne ver jus
Black pepper, pinch
Sugar, pinch
Mix all ingredients together. Let sit for 20-30 minutes.

Quail with ancho chile vinaigrette

Yield: 6 servings

For Marinade
4 TBSP Cider Vinegar
1/4 cup Wine
4 tsp Oregano, fresh chopped
1tsp Salt
1 tsp Black pepper

6 semi boneless quail
Salt and pepper to taste

For Vinaigrette
1/4 cup Garlic sliced thinly
2-3 Ancho chili, sliced into ribbons
1 TBSP Cider vinegar
1 TBSP Sherry vinegar
1 TBSP Ketchup
pinch of Cumin, ground
Salt and pepper to tast

1. Make Marinade: Heat olive oil over medium heat and add garlic slices. Stir until slices start to caramelize. Remove from heat and add chili slices. Allow to bloom in oil (about 30 seconds).
Add remaining ingredients. Stir to incorporate.
Serve warm. Can be made ahead of time.
2.Make Vinaigrette: Combine first 5 ingredients in a mixing bowl.
3. Dry quail and arrange in shallow dish. Coat with marinade. Let sit, turning once or twice for a day.
4. Prepare grill and bring quail to room temperature about 1/2 an hour before grilling.
5. Remove quail from marinade. Discard marinade and pat quail dry. Season with salt and pepper.
6. Oil the grill and grill the quail about 3 to 4 minutes per side. Transfer to a platter and pour on warmed vinaigrette.
7. Serve with a bowl of slaw and a platter of sweet potato cakes.

Grilled Mahi Mahi

Yield: 4 5 oz servings

5 oz 4 each Mahi Mahi steak
salt to taste
Black pepper to taste
1 tsp Thyme, chopped
2 TBSP Olive Oil

1. Heat grill. Place Mahi steaks onto a sheet pan and sprinkle with salt, black pepper and thyme. Rub with oil and let sit for about 20 minutes.

2. When Grill is ready, place Mahi steaks flesh side down. After 3 minutes turn steaks 90° to form grill marks.

3. Flip Mahi carefully to finish cooking on the skin side about 3-4 more minutes.

4. Remove from grill and serve with braised lentils with kale and bacon vinaigrette.