ZinesPG delivery
Pittsburgh Post-Gazette Home Page
PG News: Nation and World, Region and State, Neighborhoods, Business, Sports, Health and Science, Magazine, Forum
Sports: Headlines, Steelers, Pirates, Penguins, Collegiate, Scholastic
Lifestyle: Columnists, Food, Homes, Restaurants, Gardening, Travel, SEEN, Consumer, Pets
Arts and Entertainment: Movies, TV, Music, Books, Crossword, Lottery
Photo Journal: Post-Gazette photos
AP Wire: News and sports from the Associated Press
Business: Business: Business and Technology News, Personal Business, Consumer, Interact, Stock Quotes, PG Benchmarks, PG on Wheels
Classifieds: Jobs, Real Estate, Automotive, Celebrations and other Post-Gazette Classifieds
Web Extras: Marketplace, Bridal, Headlines by Email, Postcards
Weather: AccuWeather Forecast, Conditions, National Weather, Almanac
Health & Science: Health, Science and Environment
Search: Search post-gazette.com by keyword or date
PG Store: Pittsburgh Post-Gazette merchandise
PG Delivery: Home Delivery, Back Copies, Mail Subscriptions
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Grilled Quail

8 quail, backbones removed and butterflied or halved
1/4 cup balsamic vinegar
1 cup extra-virgin olive oil
2 tablespoons honey
1/2 cup loosely packed thyme sprigs
1 tablespoon black pepper

Combine all ingredients except quail in a large bowl. Add quail, cover and marinate for 2 hours or overnight in refrigerator.

Preheat grill or broiler. Remove quail from marinade, and place near, but not on, the hottest part of grill or under the broiler. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes per side. Serve right away. Makes 4 servings.

Adapted from the New York Times

Thursday, June 10, 1999

bottom navigation bar Terms of Use  Privacy Policy