The New Portland, Maine, Chef's Table by Hathaway Margaret;Schatz Karl;

Author:Hathaway, Margaret;Schatz, Karl;
Language: eng
Format: epub
ISBN: 9781608939893
Publisher: Rowman & Littlefield Publishing
Published: 2019-05-23T16:00:00+00:00

Quail

4 semi-boneless quail

Olive oil

Salt and black pepper, to taste

Aleppo chile pepper, to taste

Zest of 1 lemon

To prepare the quail: Start a charcoal or wood fire. (Alternatively, you can use a gas grill or oven broiler.)

In a large bowl, toss quail with olive oil and season with salt, black pepper, aleppo chile pepper, and lemon zest.

When coals, grill, or broiler are ready, cook quail breast-side down for 4 to 6 minutes, rotating every couple of minutes, until skin is crispy. Using a large spatula, flip over the quail and cook another 6 to 8 minutes. The breast meat will still be a little pink. Set quail aside on a resting rack.

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