Secret's out. I photoshop my food photos. The computer in my parents' house does not have the fancy editing software that comes with my Mac, so there you have it. UNEDITED quail.
Spent yesterday morning in Chinatown shopping for today's upcoming festivities - because most grocery stores are closed today due to antiquated Massachusetts laws. I think a lot of Chinatown business owners are upset by this, because of all the last-minute trips that people need to make on Thanksgiving day. But... hooray for the Puritans. Anyway, I found a pack of 6 frozen quail in the exotic poultry section, and some Vietnamese-style BBQ powder which I stocked up on since I can't take sauces on the plane back to Buffalo.
Spent yesterday morning in Chinatown shopping for today's upcoming festivities - because most grocery stores are closed today due to antiquated Massachusetts laws. I think a lot of Chinatown business owners are upset by this, because of all the last-minute trips that people need to make on Thanksgiving day. But... hooray for the Puritans. Anyway, I found a pack of 6 frozen quail in the exotic poultry section, and some Vietnamese-style BBQ powder which I stocked up on since I can't take sauces on the plane back to Buffalo.
Traffic was obscene, and by the time I got home, it was t= -1.5 hr to eating time. I marinated the quail for about 45 minutes, then phoned a friend for the following recipe/cooking theory that saved my face.
Ingredients:
6 quail
1/2 c soy sauce (it's best to use the type of soy specifically for chicken recipes)
1/8 c cooking wine (white is preferable but red would also work - just 1-2 splashes)6 quail
1/2 c soy sauce (it's best to use the type of soy specifically for chicken recipes)
2 T Vietnamese BBQ powder
garlic
ziploc bag
Directions:
Remove giblets & clean the quail. Throw them in the ziploc bag along with the above ingredients. Turn every 15 minutes, and marinate for 45 minutes (or longer if possible).
Steam quail for 15 minutes (without the marinade). You can make a homemade steamer out of a wire rack in a large pot - just wrap the quails (quail? sp?) in a piece of aluminum foil with the top open. This is an important step! The quails cook without losing their juices this way, and you won't end up with dry gamey birds if you steam first.
Heat olive oil in a pan, until a pinch of garlic starts to bubble/sizzle. Turn the heat to high-med and brown each side of the quail (~6 min, turning birds every minute so it doesn't burn). Arrange on a plate, throw some lemon slices in the middle, and decorate with your choice of garnish.
I served this with a sautee of asparagus tips & onions, rosemary potato fries, and a side of brown rice.
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