In the latest installment of my Taste column, I shared my simple recipe for grilled quail, which you may have eaten in a restaurant but never considered making at home. Big mistake! I grill quail year-round. It’s great dinner-party fare and if you’re concerned that guests won’t go for it (I promise, they will), do as I often do and serve the wee ones as part of a mixed grill (six quail, six lamb chops, six prawns — you get my drift, right?).
As I mentioned in the column, you can go the easy route and buy quail that’s already been prepped, or buy it frozen (for about $10 a six-pack) at an Asian supermarket and prep it yourself. Now, before you balk at the thought of handling a bitty bird (or a dozen), I assure you: there’s nothing to it, especially if you’ve got a good pair of kitchen shears. If you don’t, run don’t walk and buy yourself a pair. Just remember, once you’ve got them in hand, listen to your mother: Don’t run with scissors! And do listen to me, as I show you the ropes.
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