Grilled Quail With Pine Nuts And Currants
Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This elegant recipe calls for golden currants, but any kind of dried fruit, like cherries or apricots, would also be good.
Active: 15 min
Total: 1 hr
8 Servings
Ingredients
• 1/4 cup dried currants
• 2 tablespoons dry sherry
• 2 teaspoons sherry vinegar
• 2 bay leaves
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• 1/4 cup pine nuts
• 8 semi-boneless quail
• Salt and freshly ground pepper
Directions
1. In a small saucepan, combine the dried currants, dry sherry, sherry vinegar and bay leaves and bring to a simmer. Remove the saucepan from the heat. Cover and let stand for 45 minutes.
2. Meanwhile, in a small skillet, heat 1 tea- spoon of the olive oil. Add the pine nuts and cook over moderately low heat, stir- ring, until golden, about 3 minutes. Transfer to a plate to cool.
3. Light a grill. Brush the quail with olive oil and season with salt and pepper. Grill the quail over high heat, turning them once, until they are browned on the out- side and cooked to medium within, about 5 minutes. Transfer the quail to a large serving platter.
4. Stir the remaining 5 teaspoons of oil and the pine nuts into the currants and season with salt and pepper. Spoon over the quail and serve.
--Octavio Becerra
Wine: Juicy, spicy Grenache.
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