Location 62 Main Street, Suite 200 Colleyville, TX 76034
Reservations 817.605.0858
Upscale and comfortable, intimate and inviting, 62 Main restaurant in Colleyville, Texas, is the perfect showcase for chef David McMillan’s cuisine. A master of simple elegance, the flavors and textures created on each plate are experiences to remember. 62 Main offers a near-perfect balance of ambiance, service and food quality that frankly, is a rare combination. 62 Main epitomizes the idea of what a well thought out and tasteful menu that relies on impeccable ingredients and proper cooking techniques is all about. Money enjoyed is money well spent.
Ingredients
4 quail, semi boneless
1 1/2 cups pumpkin, 1/2-inch diced
1/4 cup pancetta, 1/4-inch diced
4 garlic cloves, sliced
1 leek, 1/2 moon slice, white only
1 cup sourdough, cubed
1 cup pumpkin seed aiolard
3 garlic cloves, flattened
1 tablespoon pumpkin seed oil
3 tablespoons neutral oil
salt and pepper
Method
1) Sauté pancetta to release the fat. Remove with slotted spoon. 2) Add
pumpkin to fat and sweat about five minutes. 3) Add garlic and leek,
cook until tender. Mix pancetta back in. Place in bowl and toss with
bread. Season and cool. 4) Trim wing bones and leg knuckle off of
quail. Rinse in cold water, drain and pat dry. Season inside and out
with salt and pepper. 5) Fill with stuffing. Can be cooked now or up to
a day later.
6) Heat a large, thick sauté pan. Heat neutral oil.
Place quail breast side down in pan and sear until brown. Turn over and
place in 350 degree F oven. 7) Cook 8-12 minutes. 8) In a mortar and
pestle, crush garlic and pumpkin seeds. 9) Drizzle in oils and continue
to mash, creating a paste. Season with salt and pepper.
To Serve
Serve with casserole and aiolard.
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