Broiled Spiced Quail Wrapped in Bacon
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Here’s a spring menu for six that’s sophisticated, seasonal and easy to prepare. Quail used to be thought of as exotic-unless you knew a hunter-but it’s available fresh through specialty butchers, and frozen in fancy supermarkets.
To simplify the plate and preparation of the side dish, the vegetables are mixed with orzo, a versatile pasta base.
Dessert combines the best elements of that famous decadent dessert, strawberries Romanoff. Frozen strawberries are processed into a vibrant sherbet, then topped with a thick ice cream sauce and frozen. Orange, rum and Cointreau flavorings make this dessert delicious.
Lightly coat the quail with oil. Combine the cumin, curry powder, sugar, allspice, salt, cayenne and black pepper in a small dish. Evenly sprinkle the seasonings over the quail on both sides. Wrap 1 bacon slice around each, securing it with a toothpick.
Arrange the quail with toothpick side down in a single layer on a broiler rack placed over a pan (for drippings). (This can be prepared to this point several hours ahead and refrigerated.)
To serve, broil the quail about 7 inches from the heat source until it is browned and crispy, about 6 minutes a side. Serve hot, garnished with herb sprigs. Pass chutney separately.
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