Magazine article Sunset

A Small but Festive Entree

Magazine article Sunset

A Small but Festive Entree

Article excerpt

Turkey dominates holiday menu plans, but there are other meals and other birds to consider. For a small dinner party, I often make use of quail because it cooks fast, has all dark meat, and looks fancier than it really is. Many supermarkets stock fresh quail regularly, or you can order them (usually with only a day or two's notice). And they aren't terribly expensive, typically $2.50 each.

To complement these chili-mustardglazed birds, I like to serve cornbread sticks, mashed yams, and stir-fried broccoli rabe.

Chili-Mustard Quail

Prep and cook time: 40 to 45 minutes Notes: A red or pale green jelly gives the sauce the most appealing color. To make ahead, complete through step 4, cover, and chill up to 1 day. Bake, uncovered, for about 20 minutes. Makes: 3 or 4 servings

8 or 9 quail (4 to 5 oz. each) 1 tablespoon olive oil 1 tablespoon butter 1/2 cup hot jalapeno jelly 1 1/2 tablespoons Dijon mustard 2 tablespoons vinegar Salt Fresh-ground pepper

1. Rinse quail and pat dry.

2. …

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