| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
New text im, Cooking rig |
8 |
Servings |
INGREDIENTS
| 8 |
|
Quail whole fresh |
|
|
Salt and freshly ground pepper |
| 1/3 |
c |
Maple syrup |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Chinese chili paste with garlic |
| 8 |
cl |
Garlic; crushed |
| 1/2 |
ts |
5 spice powder |
INSTRUCTIONS
Rinse quails well and pat dry. Season inside and out with salt and pepper.
Whisk together the remaining ingredients and pour over quail, turning to
coat. Cover and refrigerate at least 4 hours or overnight.
Drain quail, reserving marinade and place on a baking sheet. Preheat oven
to 475 degrees and roast quail for 10 minutes. Reduce temperature to 375
degrees and continue roasting, basting occasionally with reserved marinade,
until quails are deeply colored and crispy, 10-12 minutes more. Serve
immediately.
Yield: 8 as an appetizer or 4 as a main course.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9667
Posted to MC-Recipe Digest V1 #319
Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
A Message from our Provider:
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