I got a hold of a mess of farm raised quail and figured they'd make a wonderful Sunday dinner.
The Menu
Cherry Smoked Bacon Wrapped Quail
Garden Style Saffron Rice
Baked Apples with Ice Cream
Cherry Smoked Bacon Wrapped Quail
12 Quail, washed, dried and dry brined with Kosher salt for 18 hours.
12 strips of bacon, partially pre cooked
* these little birds cook so fast that partially pre cooking the bacon is a must*
Season the quail and wrap in the bacon.
Smoke over cherry at 375° till juices run clear and thigh temps at 165°
Garden Style Saffron Rice
2C Rice
4C Vegetable stock
1t Spanish Saffron
1C Mixed vegetables, frozen
4T Butter
1T Salt
Steep the saffron in the vegetable stock while it heats to a boil.
Add the butter, salt, frozen vegetables and rice, return to a boil, stir a few times and then lower to fast simmer and cover.
Cook for 25 minutes.
Baked Apples with Ice Cream
7 Honeycrisp apples, large
7 pats of Butter, 1/2T each
3/4C Brown Sugar
1T Cinnamon
1/2C Walnuts, crushed
1/2C Dried cranberries, chopped
Mix all except the apple and butter together and set aside.
Core the apples without going all the way through, leave about a 1/2" bottom.
Put 1/3 each pat of butter in the apple.
Fill apple with sugar mixture, tamp it down about 1/8" below the top of each apple.
Top each apple with rest of each pat of butter.
Smoke at 350°-375° over a nice fruit wood, I used cherry today.
Cook for about an hour, don't overcook or it'll get mushy.
The Finale
The Menu
Cherry Smoked Bacon Wrapped Quail
Garden Style Saffron Rice
Baked Apples with Ice Cream
Cherry Smoked Bacon Wrapped Quail
12 Quail, washed, dried and dry brined with Kosher salt for 18 hours.
12 strips of bacon, partially pre cooked
* these little birds cook so fast that partially pre cooking the bacon is a must*
Season the quail and wrap in the bacon.
Smoke over cherry at 375° till juices run clear and thigh temps at 165°
Garden Style Saffron Rice
2C Rice
4C Vegetable stock
1t Spanish Saffron
1C Mixed vegetables, frozen
4T Butter
1T Salt
Steep the saffron in the vegetable stock while it heats to a boil.
Add the butter, salt, frozen vegetables and rice, return to a boil, stir a few times and then lower to fast simmer and cover.
Cook for 25 minutes.
Baked Apples with Ice Cream
7 Honeycrisp apples, large
7 pats of Butter, 1/2T each
3/4C Brown Sugar
1T Cinnamon
1/2C Walnuts, crushed
1/2C Dried cranberries, chopped
Mix all except the apple and butter together and set aside.
Core the apples without going all the way through, leave about a 1/2" bottom.
Put 1/3 each pat of butter in the apple.
Fill apple with sugar mixture, tamp it down about 1/8" below the top of each apple.
Top each apple with rest of each pat of butter.
Smoke at 350°-375° over a nice fruit wood, I used cherry today.
Cook for about an hour, don't overcook or it'll get mushy.
The Finale
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