Quail Roasted With Vanilla~ Coffee & Spices
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Quail Roasted With Vanilla~ Coffee & Spices
  Vanilla    Coffee    Spices  
Last updated 6/12/2012 1:19:24 AM. Recipe ID 50736. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Quail roasted with vanilla~ coffee & spices
 Categories: New text im, Cooking rig
      Yield: 6 Servings
       12    Bobwhite or other quail
        1 TB white sesame seed
       12    black peppercorns
       20    coriander seeds
        3    whole cloves
        2    juniper berries
        1    inch piece of cinnamon
  :          stick
        1 sm bay leaf
        3 TB freshly ground espresso
  :          coffee -- ground very fine
        1 ts salt
        2 ts sugar
        3 TB light olive oil
  Preheat oven to 300 degrees. On a baking sheet arrange in separate
  piles, the sesame, peppercorns, coriander, cloves, juniper berries
  and cinnamon and toast until the sesame seeds are golden colored
  (about 25 minutes). In a mortar and pestle or a hand coffee grinder,
  finely grind the toasted spices along with the bay leaf. Add the
  coffee, salt and sugar and continue grinding till all is well
  Lightly rub the spice mixture over the skin of the quails. Cover and
  refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the
  quail for about 5 minutes, browning on all sides. If necessary, do in
  two batches and keep quail warm while completing the cooking. Quail
  should be cooked medium rare and still be juicy and pink.
  Serve two quail per person in a pool of the vanilla scented butter
  sauce (recipe follows). Garnish with thinly sliced parsnips which
  have been quickly deep fried until crisp and sprigs of mint.
  Yield: 6 servings

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 50736 (Apr 03, 2005)

[an error occurred while processing this directive]