Chili-mustard quail

Yield: 1 Servings

Measure Ingredient
8 \N Quails (4 to 5 oz. each)
1 tablespoon Olive oil
1 tablespoon Butter
½ cup Hot jalapeno jelly
½ tablespoon Dijon mustard
2 tablespoons Vinegar
\N \N Salt
\N \N Freshly ground pepper

Quail run about $2½ each. This recipe will serve 3 or 4 and takes about 40 to 45 minutes; 25 to 30 minutes of your attention; 15 to 20 minutes in a 450F oven.

1. Rinse quail and pat dry.

2. In a 10- to 12-inch ovenproof frying pan, combine oil and butter over medium-high heat. When fat is hot, add quail, without crowding, and turn as needed to brown the birds evenly, 6 to 7 minutes each. As each quail is browned, set aside to make room for more.

3. When all the quail are browned, discard fat, saving any browned drippings. To empty pan add the jelly, mustard, and vinegar and stir until jelly melts, then bring to a rolling boil over high heat.

4. Drain any accumulated juices from quail into pan and stir to max. Remove from heat, add birds, and coat each well with the jelly mixture. Arrange quail, breasts up, together in pan.

5. Bake in a 450F oven, basting several times with jelly mixture, until birds are browned a little more, about 15 minutes. Breasts may still be pink at breastbone.

6. Season with salt and pepper and serve with pan juices.

Per serving: 549 cal., 51% (279 cal.) from fat; 40 g protein; 31 g fat (9⅒ g sat.); 24 g carbo; 281 mg sodium, 7⅘ mg chol.

Notes: A red or pale green jelly gives the sauce the most appealing color.

To make ahead, complete through step 4, cover, and chill up to 1 day. Bake, uncovered, for about 20 minutes. (Listed by PatH in Riverside on 16 No 96; Sunset Magazine, December 1996, p. 114) Posted to CHILE-HEADS DIGEST V3 #161 Date: Sat, 16 Nov 1996 17:28:53 -0500 From: kmeade@... (The Meades)

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