Bakers Pride Oven Classic Oven Whole Roasted Quail, Heart of Palm, Straw Mushroom & Pepper Salad

Whole Roasted Quail, Heart of Palm,

Straw Mushroom & Pepper Salad

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.

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.

Sea Bass Steak, Red Wine Vinaigrette

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.

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