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!