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Appetizers |
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INGREDIENTS:
For marinade:
1/4 cp cider vinegar
1/4 cp molasses
1/4 cp olive oil
1 tsp ground allspice
1 tsp salt
1 tsp freshly ground black pepper
6 semi-boneless quail
For slaw:
3 tbs cider vinegar
2 tsps honey
4 bacon slices chopped coarse
1 tsp caraway seeds crushed lightly
3 cps very thinly sliced red cabbage
2 medium carrots shredded fine
3 cps very thinly sliced Napa cabbage
4 scallions, sliced thin
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DIRECTIONS:
In a small bowl whisk together marinade ingredients.
Rinse quail and pat dry. Arrange quail in a flat-bottomed dish
large enough to hold them in one layer and add marinade, turning
quail to coat well. Marinate quail, covered and chilled, turning
them once or twice, at least 1 day and up to 2.
Prepare grill and bring quail to room temperature (about 30
minutes).
Remove quail from marinade, discarding marinade, and pat dry with
paper towels. Season quail with salt and pepper and grill on an
oiled rack set about 5 to 6 inches over glowing coals 3 to 4
minutes on each side, or until just cooked through. Meat should
still be pink. (Alternatively, grill quail in batches without
crowding in a hot oiled well-seasoned ridged grill pan.) Transfer
quail as cooked to a plate and keep warm, covered.
Make slaw:
In a cp or very small bowl stir together vinegar and honey. In a
12-inch heavy skillet cook bacon over moderate heat, stirring,
until crisp. Transfer bacon with a slotted spoon to a small bowl
and pour off all but about 2 tablespoons bacon fat from skillet.
Heat bacon fat remaining in skillet over moderately high heat
until hot but not smoking and cook caraway seeds, stirring, until
fragrant, about 30 seconds. Add red cabbage, carrots, vinegar
mixture, and salt and pepper to taste and sauté, stirring, until
cabbage is just wilted, about 1 minute.
Remove skillet from heat and add Napa cabbage and scallions,
tossing until cabbage is wilted slightly.
Divide slaw among 6 plates. Cut each quail into 4 serving pieces
and arrange decoratively over slaw. Top salads with bacon.
Servings: 6
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