Recently covered in the Hudson Valley Magazine 2007 Iron Chef winner, Peter Kelly prepares griddled quail with corn maque choux (a spicy corn side dish) and cherry mostarda (a mustard-like sauce) on a small section on the Mid-Hudson Bridge. The dinner was prepared using local ingredients; the quail was raised on a farm in the Valley, the corn and seasonings come from various regional locations and the cherries are from an orchard in Pomona.
Photo by: Franc Palaia
We tasted Chef Kelly’s plate at the recent Wine and Food Festival, during his presentation he mentioned that the recipes for this dish would be available on line. Is it possible to get the recipe?
Thanks.
To find Peter’s recipes, you should be able to go to his website at http://www.xaviars.com/recipes.html.