Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird.

Robb Walsh
Recipe by Cooking Light May 1995

Gallery

Credit: Howard L. Puckett; Styling: Cindy Manning Barr

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

362 calories; calories from fat 26%; fat 10.5g; saturated fat 2.3g; mono fat 4.9g; poly fat 1.7g; protein 34.4g; carbohydrates 38.2g; fiber 8.1g; cholesterol 82mg; iron 4.4mg; sodium 924mg; calcium 95mg.
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