*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Tomato Sauce | |
Tomatoes | 1 can |
Garlic clove | 1 each |
Onions | 2 each |
Carrots | 2 each |
Herb de Provence | 3 tbsp |
Club House Basil Leaves | 1 cup |
Club House Piri Piri | 1 tsp |
Quail Eggs | |
Quail eggs | 3 each |
Okra | |
Okra | 5 each |
Assembly | |
Club House Piri Piri | 1 tsp |
Sourdough bread, seared | 4 slices |
Japanese Mayo | 1 cup |
This recipe was created for Club House for Chefs by: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego.
For the Tomato Sauce: Sauté onions, carrots, herbs and garlic for 5 minutes. Cook down all ingredients for 45 minutes and blend. For additional depth continue cooking for another hour.
For the Quail Eggs: crack and cook sunny side up.
For the Okra: Slice thin, length wise and blanch in a 350-degree Fahrenheit fryer oil.
For Serving: Spread tomato sauce on seared sourdough bread. Top with quall eggs and okra. Garnish with Club House Piri Piri Seasoning and Japanese Mayo.
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