Ingredients
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4
-
1
-
1
-
1
-
1
-
3
-
3
-
2
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
Directions
Quail With Indian Spices, This is from Charmaine Solomon’s Encyclopedia of Asian Food, one of my most used cookbooks The toasted rice gives a lovely crisp finish and the marinade is delicious
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Steps
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1
Done
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Using Scissors or Poultry Shears, Split the Quail Down the Backbone and Open Out Flat-I Like to Remove the Backbone, and Pull the Tiny Breast Bones Out (it's Easy). |
|
2
Done
|
Rinse and Clean the Cavity, and If the Birds Have Been Frozen, Dry Well With Paper Towel. |
|
3
Done
|
Crush the Garlic With the Salt Until Very Smooth, Then Mix in the Remaining Ingredients. |
|
4
Done
|
Rub the Mixture Well Into the Quail, Then Cover and Marinate at Least 1 Hour or Overnight If Time Permits. |
|
5
Done
|
Remove from the Marinade, Reserving It. |
|
6
Done
|
Preheat a Grill or Broiler and Cook, Turning and Brushing the Quail at Least Twice With Any Remaining Marinade. |
|
7
Done
|
It the Marinade Is Too Thick to Brush on, Dilute It With a Tablespoon Each of Oil and Water. |
|
8
Done
|
Cook Until the Quail Are Brown and Crisp and Done to Your Liking. I Cooked Our to Medium and It Took About 10 Minutes. |
|
9
Done
|
*toast the Rice in a Dry Pan, Then Grind With a Mortar and Pestle, the Ground Rice Helps Give the Quail Their Nice Crunchy Coating. |
