You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird.
1 dried ancho chile (about 1 ounce)
1 1/2 ounces sun-dried tomatoes, packed without oil (about 20)
2 cups boiling water
1 tablespoon olive oil
1/4 cup minced red onion
1 garlic clove, minced
3 cups fresh corn kernels
2 cups diced zucchini
1/4 cup tequila
1 tablespoon minced fresh tarragon
1/2 teaspoon salt
1 (1-pound) pork tenderloin
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
Vegetable cooking spray
8 cups torn romaine lettuce
How to Make It
Remove stem and seeds from chile. Combine chile, tomatoes, and boiling water; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature.
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Prepare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160°, turning pork occasionally. Cut into 1/4-inch-thick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices.
Note: Substitute 4 quail, cleaned, if desired. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare grill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done.
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