Friday, November 19, 2010

Quail with Bacon and Honey

Quail with Bacon and Honey

Stop.  Please.  Go back up and read the title of this post again.  That, my dear blog friend, are words that you should commit to memory.  Because they belong together forever and ever. 

Every once in a while I like to pull out a cookbook that I have never cooked from.  What??  Don’t tell me that you don’t have cookbooks sitting languishing on your shelves??  Wait..is that a double negative, and does it totally negate itself and turn the sentence weird.  I don’t know.  What I do know is that I pulled out the gorgeous Michael Chiarello's Casual Cooking.  This was a cookbook that I bought on a whim at a used bookstore.  Since I didn’t actually set out to buy this book, for some reason, I never cooked from it. 

Oh my.  What have been missing?!  This recipe was fantastic.  Seriously amazing.  Stupendous.  And all kinds of other words that I would throw at you if I had a thesaurus handy.   I thought it was going to be difficult, because it just looks difficult doesn’t it?  But it wasn’t, it was easy and the payoff was huge.  The combination of the honey and bacon, fabulous.  My only issue was that the bacon didn’t get as crisp as I would have liked.  Next time, I might zap it a bit in the microwave before wrapping the quail.  And don’t fret if you don’t have quail, I think this would be good with chicken thighs too! 

Quail with Bacon and Honey

  • 1/3 cup honey
    1 tablespoon Balsamic vinegar
    1 teaspoon finely chopped fresh sage
    Gray Salt and freshly ground black pepper
    8 semi-boneless quail
    8 thin slices of bacon
    8 wooden skewers
    2 tablespoons olive oil
    1/2 cup dry white wine 8 sprigs of fresh rosemary
    1 tablespoon butter

Preheat oven to 350 degrees F.

For the marinade: Mix together the honey, vinegar, sage, and salt and pepper to taste.

Season the quail with salt and pepper. Tuck legs and wing tips under the body of each quail and wrap the outside of each bird with a slice of bacon. Lay 2 of the quail side by side. Run a skewer through one side of both pieces. Run a second skewer through the opposite side of the pieces. Repeat with the remaining quail. Drizzle with oil. Trim the skewers to fit into an ovenproof skillet.

Generously brush the birds with the marinade.

Heat the olive oil in the skillet and saute the quail pieces for 2 minutes on each side. Place the pan in the oven for 15 minutes,  to finish cooking the quail.  Transfer to a platter and keep warm.

Pour the fat from the pan. Add the wine and rosemary to the pan.  simmer, scraping the bottom of the skillet to get all the caramelized bits, until it thickens slightly. Whisk the butter into the sauce to finish. Strain (I didn’t).

Place 2 quail on each plate. Spoon the sauce over the top. Garnish with the rosemary sprigs from the sauce. Serve immediately.

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

 

Cookbook Used: 

19 comments:

Joanne said...

No judgment from this corner of the world. I have far too many cookbooks that I've never even cracked open. Oy. I love the sound of the bacon with honey combo! Sweet and salty at its finest.

Melynda said...

I second Joanne's comment about books, but love owning them anyway! This looks so "up town", what a great dinner, especially on a weeknight. Thanks for the chicken thighs tip, that will be my version.

Mags @ the Other Side of 50 said...

Must definitely try this with chicken thighs. Looks delicious!

Peter M said...

I immediately had to click and see...these little birds (quail) are delish and bacon lends itself to everything!

Lea Ann said...

Oh yes, I have cookbooks I've never cooked from. I love quail. When I was growing up in Kansas, every hunting season landed quail on the dinner table. I've got to find some here so I can try this recipe. I HAVE to.

lisa is cooking said...

I love grabbing books that have been forgotten for a while. And, this must be the week for quail! Looks fantastic!

Rosa's Yummy Yums said...

That is a delicious combo! Quails taste so good.

Cheers,

Rosa

June said...

It is a gorgeous cookbook, isn't it? This looks delicious Pam and I'll be trying it too. The big guy will be quail hunting over the holidays. (Course, I'm usually praying that he doesn't come home with anything except an empty lunch box - hee)

Barbara said...

I always cook quail with bacon because it really needs the fat...but honey and balsamic? What a super idea!

Amy said...

What is it about bacon? It just makes everything better. And honey...swoon. I printed it out. But I'll probably try it with chicken, since I don't think quail is widely available at my market.

Marjie said...

"Tell me you do have cookbooks languishing on your shelves!" Yes. Who doesn't? Honey and bacon sounds wonderful. There must be a reason for honey glazed ham, right?

Mimi said...

It'll have to be chicken thighs for me, I don't think I've ever seen quail in my local market.
Mimi

Tennessee said...

Mom! What am I going to eat on Thanksgiving if you won't cook? I won't leave for New Orleans until Friday probably.

Cathy said...

I have to admit that I've never prepared quail and don't think I've ever seen them in the market. I like your suggestion to use chicken thighs. This recipe does sound tasty.

Julie said...

I've never had quail but I'd love to give it a try. This looks amazing :)

lostpastremembered said...

I just love quail.. and this is a great recipe. I thought they would be a fortune, but they aren't at all and so flavorful. I think many of us laugh about lost cookbooks when you wrote about it... so many that are forgotten and should not be.

thingsfromscratch said...

Sounds wonderful! I've never cooked with quail before, but this looks like a good one to try it with.

grace said...

the last quail i saw was bouncing of the front of my car. seriously. it goes without saying that yours looks much better...albeit just as dead. :)

Bella Rum said...

My brother is my source for quail. Dad loves them. I've never tried this one. Sounds delicious.