2023 Vuelta España - Stage 18:Pola de Allande to La Cruz de Linares.
I’ve only ever had quail once before and it was prepared by Kevin Gillespie, shortly after seeing him on Top Chef. I’ve always wanted to make it myself but had no clue how to get my hands on some. I came across this recipe, from the Galicia region, and started doing some research (the same day I was driving all over the place trying to find the also-scarce Chartreuse) and finally found it at Eastern Market, Market Poultry to be exact. There is something magical about the sweet and lightly funky flavor of quail thighs, even if they are so tiny you must pick them up and eat them with your hands. So, don’t be intimidated by this fancy presentation, this is a use-your-hands dining experience!
Quail with Grapes from The Food of Spain, Claudia Roden
½ stick butter
3 tbsp olive oil
6 quail
⅔ cup dry white wine
1 cup heavy cream
In a large skillet, melt the butter with the olive oil over medium heat. Season the quail with salt and pepper and add them to the pan, flipping every 2 minutes to brown all over.
After 8 minutes of browning, add in the remaining ingredients along with a pinch of salt and pepper and continue to cook, with the cover on the pan, for about 12 minutes and rotate the birds every few minutes.
Place the quail on a platter and allow them to rest for a few minutes. Then place the grapes around the birds and spoon the sauce over everything and serve.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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