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Food
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



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