Quail Roasted With Vanilla, Coffee And Spices

* Exported from MasterCook II *

Quail Roasted With Vanilla, Coffee And Spices

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 6 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Bobwhite or other quail
1 Tablespoon white sesame seed
12 black peppercorns
20 coriander seeds
3 whole cloves
2 juniper berries
1-inch piece of cinnamon stick
1 small bay leaf
3 tbsp freshly ground espresso coffee -- ground very fine
1 tsp salt
2 tsp sugar
3 tbsp light olive oil


Preheat oven to 300 degrees. On a baking sheet arrange in separate piles,
the sesame, peppercorns, coriander, cloves, juniper berries and cinnamon and
toast until the sesame seeds are golden colored (about 25 minutes). In a
mortar and pestle or a hand coffee grinder, finely grind the toasted spices
along with the bay leaf. Add the coffee, salt and sugar and continue
grinding till all is well pulverized.

Lightly rub the spice mixture over the skin of the quails. Cover and
refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the quail
for about 5 minutes, browning on all sides. If necessary, do in two batches
and keep quail warm while completing the cooking. Quail should be cooked
medium rare and still be juicy and pink.

Serve two quail per person in a pool of the vanilla scented butter sauce
(recipe follows). Garnish with thinly sliced parsnips which have been
quickly deep fried until crisp and sprigs of mint.

Yield: 6 servings

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