[Joe 6-pack]

It was a while ago...ping Quila, she may still have it. The proper recipe is as much poetry as prose...

[carlo3b]

Somewhere long ago, I posted my recipe for Roast Stuart Quail......ping Quila, she may still have it. The proper recipe is as much poetry as prose...

Well, I shall and see what happens.... :) Good Morning Quila, we have a question...... LOLOL

[Quilla]

Good morning,

I just happened to be reading my way through your thread and ran across the Quila ping (there are 2 L's in my screen name). And yes sirree, I've still got that recipe as it is my son's favorite - I serve it at least once a month - delicious! Here you go and thanks again Joe:

I'll not give specific measurements, as I've shot from the hip and prepared entirely to taste. Base all measurements on 1-2 birds per guest. Here's the full meal deal:

APPETIZER:
Hollandaise Sauce: most commercial preparations are ok. I like mine to be tart, and add a copious amount of lemon juice.
Fresh Asparagus spears
Smoked Salmon, in thin cut strips
Steam the asparagus in a covered dutch steamer (honestly, I put mine in a collander set in a large pot so the asparagus stay directly out of the water.) I heavily salt and lemon the water I'm steaming them with. Steam them to bring out the color in the asparagus...stop while they are still crunchy; don't let them get soggy. Towel dry the asparagus, then spiral wrap the smoked salmon strips around the stalks. Dress with the Hollondaise. Serve. Do not allow the guests to eat too much, or they wont be ready for you to give them the bird:

Ingredients:
Dressed Quail: 1-2 per guest
Stove Top Barley Stuffing
Ground chestnuts Jimmy Dean Spiced Sausage
Thick sliced bacon
Raspberries (fresh is best, frozen will do) Orange Marmalade
Baking starch
Salt/ Pepper
Saffron Rice (I've found "Mahatma," brand to be the best.)
Yellow crook necked squash (Fresh is best; frozen o.k.)
Canned halved peaches or apricots...your preference. 1. Prepare the stuffing. Stove top make's an excellent Barley stuffing mix. This serves as the base. Kneed it with the James Dean Sausage. I've found about 3 parts stuffing to 1 part sausage makes the right consistency. The fat in the sausage will let the bird be basted from within as it cooks. Mix in the ground nuts...I guesstimate you'll want them to be about 5-10% of the total mixture.

2. Salt and pepper the birds to taste...stuff with above.

3. Wrap the birds with the bacon...two strips per bird in a "cross your heart," fashion.

4. Prepare the glaze...basically your going to boil the raspberries in a little water and syrup from the peaches/apricots. Add 1-2 TSPs of the marmalade and a dash of the cooking starch to thicken. Let it thicken to syruppy consistency.

5. After glazing the stuffed, bacon trussed birds, put them in a baking pan, and pop 'em in an oven that's been pre-heated to 350. You'll pull em out about every 15 minutes to baste with additional glaze. Pay particular attention to the ends of the drumsticks and the bacon...they'll burn without frequent moistening with the glaze.

For smaller birds, one hour will be enough. Bigger birds, those approaching Cornish hen size will need 1:15. In either case, during the last 15 minutes, boost the oven heat to 375-400. Baste heavily and place the apricots/ peaches in the pan.

Steam the squash in the same manner as the asparagus. lightly salt.

Serve the bird with the squash, saffron rice, peach/ apricot half. MMMMMMMMMMMMMMMM!!!!!!!!!