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| Spiced Quail |
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| Serves 4 Ingredients: 8 (4- to 5-oz) semiboneless quail 1 teaspoon salt 3/4 teaspoon black pepper Scant 1/2 teaspoon cayenne Scant 1/2 teaspoon ground allspice 1/2 cup chicken broth 1/4 cup fresh lime juice 3 tablespoons mild molasses 2 tablespoons finely chopped scallion 1 tablespoon unsalted butter 3 tablespoons olive oil Directions: Marinate quail: Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour. Make sauce: Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm. Broil quail: Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler. Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total. Serve quail drizzled with sauce. Note: Quail can marinate up to 1 day. |
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