If you are longing to make these quail dishes but don't have a shotgun or the extra folding money to order from D'Artagnan, try Middle Eastern or Asian markets--I read online that you can find quail there for a very reasonable price.
Anyway, here it is: Spice-Rubbed Quail:
If I could make a small suggestion--this spice rub calls for 1/2 tsp. of cayenne, so if you have sensitive mouths/digestive systems at your table you might want to ease back on that. I added just a pinch. I think the allspice adds great flavor, but really the star of this show is the molasses/lime sauce. People who will never ever search out quail might want to try this preparation with chicken--it's easy and a nice change of pace.
********************
Turtle Brownies are a perfect trifecta of chewy chocolate, gooey caramel, and crunchy pecan. You really cannot ask for much more than that when it comes to a sugar hit.
Like so many recipes in this book, this one calls for homemade caramel and this, my friends, is where common sense and a watchful eye take precedent over following directions. When you make caramel you watch the sugar boil itself into an amber gold and then you take it off the stove--you cannot fret over whether or not 14 minutes has elapsed. Too light and you just have syrup--too dark and you either have hard candy or a burned mass of sugar. Every stove is different so just stand by your pot and keep an eye on it--don't go move the laundry from the washer to the dryer or decide to water the houseplants thinking that the timer will call you back when it's just right.
I personally took my sugar off a little bit too early this time so my caramel is a bit runny, but really that just adds to the finger-lickin' fun, right?
No comments:
Post a Comment