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Pickled quail eggs are the perfect bar snack. The Alembic’s have a creamy yellow yolk center surrounded in pink, thanks to the beet juice (to make this recipe, you’ll need a juicer at your disposal) chef Ted Fleury Quail soaks them in overnight. Most Asian grocery stores have quail eggs on hand, but Fleury recommends Nijiya on Post Street in Japantown. “They're always fresh there,” he says.
1 cup red wine vinegar
2 tablespoons sugar
1 tablespoon salt
1 tablespoon mixed pickling spices (coriander, chili flake, allspice, clove, bayleaf, mustard seed)
1 medium red beet, juiced
1/2 medium red onion, juiced
20 quail eggs
Olive oil, to serve
Maldon sea salt, to serve
1. In a nonreactive pot over high heat, bring the vinegar, sugar, salt, 1 cup water, and spices to a boil. Set aside to cool to room temp. Then add the vegetable juices. Strain the liquid into a plastic or glass jar.
2. In another pot, cover the eggs with water by 2 inches. Bring to a boil over high heat. When the water reaches boiling, turn the heat to low heat and cook for 3 more minutes. Immediately immerse cooked eggs into ice water. Gently peel the eggs, and place them in the cooled pickling solution. Let sit overnight before serving with a little olive oil and sea salt.