For a quick meal on a week night, sauté quail halves and serve with creamed corn and bacon. Or serve quail halves with soft polenta and sautéed mushrooms.
4 whole quail
Salt, pepper
1 teaspoon olive oil
1 teaspoon butter
With poultry shears or a sharp knife, cut off the first two wing joints of each quail and discard. Cut out and discard the backbones and halve each quail lengthwise through the breast. Pat quail dry and season with pepper and salt.
Heat a heavy skillet; cast-iron is good. Add olive oil and butter to the pan. Heat over moderately high heat until hot but not smoking.
Add quail halves, 4 at a time, and sauté, skin sides down until skin is golden, about 2 minutes. Turn quail over and sauté 2 minutes more. Turn again, skin side down and sauté 1 minute more or until skin is golden brown but meat is barely pink.
Remove to a plate, cover with foil to keep warm and cook remaining quail halves. Meat will be just a bit pink, juicy and tender. Serves 2.
Adapted from Epicurious
Thursday, June 10, 1999
