09-20-2004, 03:56 AM
by damere
[size 1]This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce. — Jan 5, 2004 4 quail salt & freshly ground black pepper 4 tablespoons cooked rice 4 dried apricots (chopped) 1/8 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=167"][#000000]ground ginger[/#000000][/url] 1/2 teaspoon grated [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=122"][#000000]orange rind[/#000000][/url] 1 tablespoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=39"][#000000]pine nut[/#000000][/url] (crushed) melted [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=141"][#000000]unsalted butter[/#000000][/url] 6 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=184"][#000000]white wine[/#000000][/url] 1/2 orange, juice of cognac 1. Wipe the quails with paper towel& season inside& out with salt& pepper. 2. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter. 3. Stuff the quails with the mixture& place them into a roasting pan. 4. Brush the quails with melted butter. 5. Roast in a preheated oven at 450 degrees for 8 to 10 minutes. 6. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter. 7. Remove the quails to a serving dish& keep warm. 8. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails. 9. Pour warmed cognac over the quails& carefully ignite. 10. Serve at once.
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[size 1]This is a VERY EASY recipe. You can purchase quail in a specialty gourmet store, such as Wild Oats, etc.. I serve 2 quails per person, because they are so small. I usually serve either over a bed of rice or over Romaine lettuce. — Jan 5, 2004 4 quail salt & freshly ground black pepper 4 tablespoons cooked rice 4 dried apricots (chopped) 1/8 teaspoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=167"][#000000]ground ginger[/#000000][/url] 1/2 teaspoon grated [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=122"][#000000]orange rind[/#000000][/url] 1 tablespoon [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=39"][#000000]pine nut[/#000000][/url] (crushed) melted [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=141"][#000000]unsalted butter[/#000000][/url] 6 tablespoons [url "http://www.recipezaar.com/library/getentry.zsp?recipe=80194&id=184"][#000000]white wine[/#000000][/url] 1/2 orange, juice of cognac 1. Wipe the quails with paper towel& season inside& out with salt& pepper. 2. Combine the cooked rice, chopped apricots, ginger, grated orange rind& pine nuts& moisten with a little melted butter. 3. Stuff the quails with the mixture& place them into a roasting pan. 4. Brush the quails with melted butter. 5. Roast in a preheated oven at 450 degrees for 8 to 10 minutes. 6. Reduce the heat to 300 degrees& roast for an additional 15 minutes, basting frequently with a mixture of wine (which should be reduced by 1/3), the orange juice& 4 tablespoons of melted butter. 7. Remove the quails to a serving dish& keep warm. 8. Taste the liquid in the roasting pan& adjust the seasonings, then pour the liquid over the quails. 9. Pour warmed cognac over the quails& carefully ignite. 10. Serve at once.
.............DAYMERE TENNESSE MODERATOR Search
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