Quailinthelimelight Recipes

QUAIL IN THE LIMELIGHT

Steps:

• About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
• Combine flour, salt and paprika in bag and shake quail.
• Preheat oven to 375°F.
• In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
• Arrange in 13 x 9-inch baking pan.
• Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
• Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
• To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
• Garnish with lime wedges, sliced avocado and mint sprigs.

ROAST QUAIL WITH CURED LEMON

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely.
• Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine.
• Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper.
• Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes.
• Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.