GRILLED ROSEMARY-PECAN QUAIL
- 1/2 cup pecans, roasted and roughly chopped
- 1 teaspoon rosemary, finely chopped
- 4 boned quails, washed and dried
- Pinch salt and pepper
- 1/4 cup cane syrup
- 1/4 cup melted butter
Mix the pecans and rosemary together, and divide into 4 parts.
Stuff the cavity of the quail with the mixture. Salt and pepper the quails and grill over hot coals for 5 minutes per side.
Recipe courtesy of Ming?s Restaurant, Palo Alto, CA
Recipe courtesy of Bobby Flay