I bought six little quails all for myself. They taste sort of like tiny ducks since their breast meat is dark rather than white. I cooked the six quails in different ways, on different days, and dined alone. My favorite way was the simmered quail with mustard and capers.
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Tender quail browned in butter, then simmered with capers and mustard.
We went into the kitchen of Danny Meyer's The Modern, whose three Stars from The New York Times and one Michelin star are nothing to sneeze at. Located adjacent to the Museum of Modern Art, this is as good as museum food gets.
[Photo: Nikki Goldstein] Something about the name of Braeburn's brunch dish, the Quail Dog, reminds me of the Doug cartoon show (Quail Man, anyone?). And sure, its resemblance to a hot dog might also bring back childhood memories. But...
Turduckens and churkeys were so five minutes ago. A quaducant—following the Russian matryoshka nesting doll model of meat—would be quail's breast meat stuffed in duck's breast meat stuffed in a deboned pheasant. Buy a six-pounder on Cajun Grocer for $59.95. Meat multi-tasking like you've never seen it before. Related Are Turduckens Really Good Eating? [Talk] The Best Online Purveyors of Turduckens [Talk] Photo of the Day: Turducken—for Cats!...