Grilled Rosemary-Pecan Quail

Name: Grilled Rosemary-Pecan Quail
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

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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

Directions

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.
While the quails are grilling, mix together the cane syrup and butter, and drizzle over the quails immediately after pulling them off the grill, and serve.

Recipe courtesy of Chef Lisa Somma, Soho Restaurant, Long Branch, NJ

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Show: Food Network Specials

Episode: Three Wedding Feasts

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Grilled Rosemary-Pecan Quail

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