Grilled Quail with Smokey Peanut Mole

by A.R. Valentien

For 36 Quail

Ingredients

Dried Ancho Chiles, Stemmed and Seeded 6 Each
Olive Oil ½ Cup
White Onion, Sliced 2 Each
Garlic Cloves, Peeled 6 Each
Ripe Plum Tomatoes 10 Each
Dry Roasted Peanuts 3 Cups
Pain de Levain, Torn in Pieces 6 Slices
Chipotle Chiles en Adobo, Seeded 6 Each
Allspice ½ tsp.
Grated Cinnamon 1 ½ tsp.
Chicken Stock 2 ½ Quarts
Cider Vinegar 3 TBS.
Bay Leaves 6 Each
Salt 4 tsp.
Sugar 3 TBS.
Partially Boned Quail 36 Each

Procedure

1) Toast the chiles on a hot griddle on both sides being careful not to burn. Place the chiles in a bowl and cover with hot water and let rehydrate for 30 minutes. Drain and discard the water.
2) Sauté the sliced onion in 3 tablespoons of olive oil in a heavy 12 quart pot until well browned.
3) Roast the tomatoes on a baking sheet under a very hot broiler until blackened on all sides. Cool and peel collecting all the juice with the tomato meat.
4) Combine the browned onions, roasted tomato, peanuts, bread, drained chiles, chipotle, allspice and cinnamon into a blender with 4 ½ cups of the chicken stock. Blend until smooth adding a little more stock if necessary to facilitate the process. Pass the mixture through a medium strainer into a bowl.
5) Heat 3 tablespoons of oil in the pot over medium high heat. When hot enough to make a drop of the purée sizzle sharply, add it all at once. Stir and cook for about 5 minutes as the mixture thickens and becomes darker with a nutty smell. Add the remaining 6 cups of stock, the wine, vinegar and bay leaves. Simmer partially covered for about 45 minutes. If necessary, add a little more stock to adjust the consistency to that of cream soup. Season with salt and sugar and keep warm.
6) Season the quail on both sides, brush with oil and grill until tender. Serve the quail on top of a pool of the mole and garnish with a few cracked toasted peanuts and parsley leaves.