Indian Spiced Quail, Etc
I was perusing our local Asian market, thinking about making some duck. My beloved bride and sous chef prefers not to eat duck, and I saw a collection of frozen quails. I thought, "Why not?" I've never had quail, and I like to experiment. When it was all said and done, and truth be told, there is "not much there there" with quail, but is was pretty good. My wife thought is was like eating humming birds.
First, steamed globe artichokes with lime butter. They are in season, apparently.
Next, a frozen entree from the Indian section of the freezer area (I intended to concentrate on the quail, and try stuff I have never had), so...Vegetable Jaipuri: onions, cabbage, tomatoes, caiuliflower, cream peppers, paneer (fresh cheese) carrots, and spices.
Next, a second frozen entree that I have never tried...Methi Malai Mutter: onions, methi (fenugreek) leaves, cashews, yogurt, peas, ricotta cheese, paneer, cream, butter and various spices.
Finally, the Indian spiced quail: quail, marinaded in lime juice, olive oil, brown sugar, ground cumin, ground coriander, ground cinnamon, garam masala (a ubiquitous spice mix), black pepper, gochugaru (Korean red pepper flakes), and sea salt. The quail was then quick-roasted.
This was all washed down with an ice cold Erdinger Dunkel Weisbier.
Enjoy,
Rich P