Triple Speed Oven | Rotisserie Quail & Root Vegetables with White Barbeque Sauce Recipe

Описание: Join us as Chef John highlights some of the amazing features of the Thermador Triple Combination Built-in Oven with Speed Oven & Warming Drawer while making a delicious Rotisserie Quail & Root Vegetables with White Barbeque Sauce. Curious about Speed Oven Cooking? The Speed Convection Oven is complete with an oven, a microwave, AND a combination/speed oven with 36 CookSmart programs, making it 3 ovens in 1.

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Rotisserie Quail & Root Vegetables with White Barbeque Sauce Recipe

Mode/Setting: Wall Oven on Rotisserie Function, 525°F
Mode/Setting: Speed Oven on Cook Smart/Vegetables/Roasted Root Vegetables
Mode/Setting: Warming Drawer at Low Setting

Accessories: Broil Pan, Rotisserie Rack, 1 Rotisserie Skewer, 2 Rotisserie Forks, Ceramic Tray, Metal Tray Turntable, Bake Element

Cooking Time: 25 minutes
Prepping Time: 1 hour

For Quail and Rotisserie:
6-8 whole quail
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons grapeseed oil
2 garlic cloves (peeled and smashed)
1 1/2 teaspoons thyme (chopped)
1 1/2 teaspoons parsley (chopped)
1 1/2 teaspoons sage (chopped)
1 1/2 teaspoons kosher salt
1/4 teaspoon red pepper flakes
1/8 teaspoon black pepper
2 tablespoons dried mushroom powder

For Mushrooms:
30 morel mushrooms
1 tablespoon kosher salt
1 tablespoon sugar
4 shallots (peeled, cut into thick slices)
2 garlic cloves (sliced)
1/2 teaspoon salt
1/2 teaspoon grapeseed oil
1 cup chicken stock

For Potatoes and Root Vegetables:
1 pound pearl potatoes (cut in half)
1/2 pounds carrot (peeled and cut in half lengthwise)
1/2 pound parsnips (peeled and cut in half lengthwise)
2 tablespoons grapeseed oil
2 teaspoons of salt
Pinch of black pepper
1 tablespoon parsley (chopped)
2 teaspoons olive oil

For White Barbeque Sauce:
1 1/2 cups mayonnaise
4 tablespoons apple cider vinegar
2 tablespoons apple juice
1 tablespoon lemon juice
3/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic (minced)
2 1/4 teaspoons kosher salt
2 teaspoons ground multi-color peppercorn mix
1/4 teaspoon cayenne pepper
1 1/2 teaspoons brown mustard
1 teaspoon horseradish
2 tablespoons brown sugar

Step 1. (Preheat)
Preheat Wall Oven to Convection Bake 525°F

Step 2. (Mushroom Prep)
Fill a bowl with 1 quart of hot water (as hot as your tap water can get). Add kosher salt and sugar. Soak morels in hot water, mix with hand to aid in removing any dirt or grime. Drain, rinse, and clean morels with cold water. Place on paper towels and in refrigerator for later use.

Step 3. (Barbeque Sauce Prep)
Combine barbeque sauce ingredients in a bowl. Set aside 1/2 cup of barbeque sauce for basting the quail.

Step 4. (Quail Prep)
In a large bowl, mix marinade ingredients with a whisk. Add quail and toss to ensure evenly marinated, including the cavities of the birds. Marinate for at least 4 hours.
After marinating, toss quail with 1/4 cup of barbeque sauce, reserving the remaining for basting.

Step 5. (Roast Root Vegetables)
Place potatoes, carrots and parsnips in a bowl; toss with grapeseed oil, salt, and black pepper. Place potatoes (skin side down), carrots and parsnips on ceramic tray, then place ceramic tray directly on metal tray. Set Speed Oven to Cook Smart, Vegetables, Roasted Root Vegetables, set to 2 pounds, click Start. The process will take 25 minutes for exactly 2 pounds. After vegetables are done, place in Warming Drawer on low.

Step 6. (Broil Mushrooms)
In a broil pan, mix mushrooms, shallots, salt, grapeseed oil, and chicken stock. Place broil pan on rack position 1 (will be directly under quail).

Step 7. (Rotisserie Quail)
Place quail lengthwise on rotisserie skewer, secure with one fork per side, secure forks with screws. With a brush, dredge quail with 1/4 cup barbeque sauce. Place rotisserie rack position 5. Place skewer with quail on rotisserie rack ensuring the drive shaft of rack is inserted properly into the opening of the back oven wall.

Step 8. (Quail & Mushrooms)
Set oven to Rotisserie mode at 525°F; cook quail and mushrooms. After 5 minutes, toss mushrooms and dredge quail with barbeque sauce again. Allow to cook another 5 minutes, then toss mushrooms again. Cook for another 12-15 minutes, or until the quail reaches a temperature of 150°F and golden brown. Turn off the oven, pull out quail and rest for 5 minutes.

Step 9. (Vegetables)
Pull out root vegetables and mushrooms. Toss root vegetables in the broil pan along with the mushrooms with half the parsley and olive oil.

Step 10. (Plate/Serve)
Cut quail in half and serve on a platter along with a bed of vegetables. Drizzle with barbeque sauce and serve remaining sauce on the side. Garnish with remainder of parsley.
If plating individually, serve 2-3 halves per person.

Chef Suggestion:
This dish will also work great with Carolina Gold Barbeque Sauce.

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