Restaurant Remake – Patachou’s Cuban Breakfast

Earlier this month I told you about going to a restaurant called Patachou in the Park and ordering the Cuban Breakfast. Well I turned it into a delicious dinner and added meat. The highlights of the dish are the quail but also the creamy and delicious California avocados. Don’t let the quail scare you away, it can be substituted with chicken wings. And this recipe is a great way to cook with a loved one who likes to grill and you do the rest of the cooking (aka John and me) or if you are grill master try it all out!!
Patachou at the Park Cuban Breakfast

 

My version: Cuban Quail & Avocado

 

Cuban Quail and Avocado
 
Prep time
Cook time
Total time
 
Ingredients
  • 2-3 quail per plate, can substitute with chicken wings
  • 1-2 avocado, cubed
  • 2 c. white rice, cooked
  • 1 can of black beans (rinsed and drained)
  • Marinade mixture:
  • ¼ c. Olive oil
  • Ranchero mix:
  • 1 tsp. of each: Parsley, Chives, Onion, Cilantro, Basil, Garlic, Coriander, Cumin, Red Pepper Flakes
Instructions
  1. Marinate quail in olive oil and spice mixture, really rubbing into skin, for 4-5 hours prior to cooking
  2. Heat grill pan or outside grill to medium heat. Place quail on grill and cook for 12-15 minutes or until the juices are slightly pink (turn once halfway through grill time).
  3. In saucepan, boil water and place in bag of rice. Cook as directed (generally 7-9 min)
  4. Place 1 cup of rice serving on each plate. Top rice with ½ c. of black beans, followed by the quail, and topped with the avocado.
Nutrition Information
Serving size: 2

Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
Print Friendly

Comments

  1. What an original recipe! Thanks so much for sharing it in our avocado link-up.

  2. This is such a great recipe! Can’t wait to try it as we love all the ingredients!

  3. Yummmm!

Speak Your Mind

*

Rate this recipe: