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Broiled Spiced Quail Wrapped in Bacon

Here's a spring menu for six that's sophisticated, seasonal and easy to prepare. Quail used to be thought of as exotic-unless you knew a hunter-but it's available fresh through specialty butchers, and frozen in fancy supermarkets. To simplify the plate ... Read more

Total time: 30 minutes | Serves 6
  • 12 quail, rinsed, blotted dry with paper towels
  • 2 tablespoons olive oil or olive oil spray
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons Madras curry powder
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon allspice
  • 1 tablespoon seasoned salt
  • Dash cayenne pepper
  • Freshly ground black pepper
  • 12 thin bacon slices
  • Mint and/or cilantro sprigs, for garnish
  • Mango chutney, for serving

Step 1Lightly coat the quail with oil. Combine the cumin, curry powder, sugar, allspice, salt, cayenne and black pepper in a small dish. Evenly sprinkle the seasonings over the quail on both sides. Wrap 1 bacon slice around each, securing it with a toothpick.

Step 2Arrange the quail with toothpick side down in a single layer on a broiler rack placed over a pan (for drippings). (This can be prepared to this point several hours ahead and refrigerated.)

Step 3To serve, broil the quail about 7 inches from the heat source until it is browned and crispy, about 6 minutes a side. Serve hot, garnished with herb sprigs. Pass chutney separately.

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