
by John Manikowski
The combination of melon and thyme, reduced in white wine, brandy and triple sec is refreshing and light, low in fat and cholesterol.
Serve with pearl barley simmered in chicken stock and stir-fried thin strips of jicama, asparagus tips and diced red bell pepper.
Tie the legs of the quail together with string. Combine flour with 1 teaspoon salt and 1 teaspoon pepper in a large brown paper bag. Shake to mix and add the quail. Shake well. Remove quail, shake off excess flour and set aside.
Heat the oil in a large skillet over medium-high heat. Lay in the birds and brown 10 to 12 minutes on all sides, turning frequently with tongs. Add the wine and red onion, cover and simmer 6-8 minutes. Remove birds, turn up the heat, add melon, thyme, 1/2 teaspoon salt, 1 teaspoon pepper and deglaze the pan with the brandy and triple sec, 1-2 minutes, scraping up all bits and pieces.
Transfer 2 quail each to 2 warm plates and spoon mixture from pan over the quail. Serve immediately.
Serves 2.
A Pinot Gris from Oregon, the King Estate perhaps, drinks very nicely with its peach and melon flavors running through. A bright wine for a bright dish.
This page modified November 2006

Return to the
Global Gourmet®
Main Page
Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts
Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping
New Green Basics
Cooking with Kids
Archives
Conversions, Charts
& Substitutions
Forums/Message Boards
Search
About the
Global Gourmet®
Contact Info
Advertising
Feedback
Privacy Statement
Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners
Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees
Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Copyright © 1994-2008,
Forkmedia LLC