Comments on: what’s cooking wednesday: pan-roasted quail

By: Nate

Nate — Tue, 14 Oct 2008 20:01:45 +0000

We had some quail at the Northern California Tomato Tasting held at Wild Boar Farms in August. The quail was marinated in tomato juices and balsamic vinegar, among other things. Then it was grilled. It was the most amazing quail I have ever eaten. Good stuff!

Nate’s last blog post..Vegetarian Chap Chye (Stir-fried Mixed Vegetables)

OK that sounds so lovely from the tomato tasting on down! Thanks for sharing

By: Bren@Flanboyant Eats

Bren@Flanboyant Eats — Sat, 11 Oct 2008 15:52:13 +0000

girl please, i can’t even get my friends to gift me a cup of coffee, let alone fresh quail! good for you guys!!!

this looks so good and rosemary is always such a nice aromatic herb to add to food. I love it. so when am I visiting?!?

Bren@Flanboyant Eats’s last blog post..Bren’s Yuca Con Garlic Mojo

Hah, as soon as you book the flight

By: casalba

casalba — Thu, 09 Oct 2008 05:27:21 +0000

We can get them round here too during hunting season, which (by the sound of things!!!) has just started. Your recipe looks great. casalba's last blog post..Double Rainbow Hah, I *hope* hunting season has started....

By: Judith in Umbria

Judith in Umbria — Wed, 08 Oct 2008 18:52:11 +0000
They sell them in my Coop, so I thought everybody could get them at the supermarket. So maybe this balances crabmeat... nope. Judith in Umbria's last blog post..No photos Not really, no.

By: jen of a2eatwrite

jen of a2eatwrite — Wed, 08 Oct 2008 15:39:20 +0000
Great friends and great recipe! Justin's book looks wonderful, too. jen of a2eatwrite's last blog post..What's Cooking Wednesday: World Food Day Entry - Apple Maple Corn Muffins Thanks Jen!

By: Cherrye at My Bella Vita

Cherrye at My Bella Vita — Wed, 08 Oct 2008 14:59:06 +0000

Anyone who cooks quail is a top chef in my book. Wow.

Cherrye at My Bella Vita’s last blog post..Guest Post and Book Giveaway: My Cousin the Saint by Justin Catanoso

It does sound fancy, I agree, but it was pretty simple. And maybe I say that because P did most of it Seriously though, the biggest thing to worry about is its possibly drying out, so as long as you watch that, easy peasy!

By: Frances

Frances — Wed, 08 Oct 2008 14:44:41 +0000

You live the life my dear you live the life.
Such a slice of heaven.

Frances’s last blog post..currently watching

I am very lucky indeed, Frances

By: Happy Cook

Happy Cook — Wed, 08 Oct 2008 12:33:22 +0000

Wow just imagine the aroma from the tyme.
It looks delicious.

Happy Cook’s last blog post..Spicy Pop Corn Chicken

The aroma in the house was definitely lovely

By: My Mélange

My Mélange — Wed, 08 Oct 2008 12:19:17 +0000
Ok, just one question, since I have never had quail. Does it taste like chicken?????? My Mélange's last blog post..Tuscan White Bean Soup Actually I think it tastes a bit more like turkey, at least the darkest of the dark meat. Anyone else have an opinion on quail?

By: Marla

Marla — Wed, 08 Oct 2008 12:10:36 +0000
We actually have quail on offer up here in the north regularly and it's a tasty little treat. I think your version with the pancetta sounds great. We usually spilt them, herb them up, bath in a bit of oil and pop them in the oven. Pan roasted with the pancetta will do wonders for making sure they dont dry out. Yumm! Marla's last blog post..Castello di Razzano wine trip Absolutely! Must watch out for the dryness factor. They're just little guys!