Recipe - Chili-Mustard Quail

8 Quails (4 to 5 oz. each)
1 tablespoon Olive oil
1 tablespoon Butter
One half cup Hot jalapeno jelly
One half tablespoon Dijon mustard
2 tablespoon Vinegar
Salt
Freshly ground pepper

Quail run about $2.50 each. This recipe will serve 3 or 4 and takes about
40 to 45 minutes; 25 to 30 minutes of your attention; 15 to 20 minutes in a
450F oven.

1. Rinse quail and pat dry.

2. In a 10 to 12inch ovenproof frying pan, combine oil and butter over
mediumhigh heat. When fat is hot, add quail, without crowding, and turn as
needed to brown the birds evenly, 6 to 7 minutes each. As each quail is
browned, set aside to make room for more.

3. When all the quail are browned, discard fat, saving any browned
drippings. To empty pan add the jelly, mustard, and vinegar and stir until
jelly melts, then bring to a rolling boil over high heat.

4. Drain any accumulated juices from quail into pan and stir to max. Remove
from heat, add birds, and coat each well with the jelly mixture. Arrange
quail, breasts up, together in pan.

5. Bake in a 450F oven, basting several times with jelly mixture, until
birds are browned a little more, about 15 minutes. Breasts may still be
pink at breastbone.

6. Season with salt and pepper and serve with pan juices.

Per serving: 549 cal., 51% (279 cal.) from fat; 40 g protein; 31 g fat (9.1
g sat.); 24 g carbo; 281 mg sodium, 7.8 mg chol.

Notes: A red or pale green jelly gives the sauce the most appealing color.
To make ahead, complete through step 4, cover, and chill up to 1 day. Bake,
uncovered, for about 20 minutes. (Listed by PatH in Riverside on 16 No 96;
Sunset Magazine, December 1996, p. 114)
Posted to CHILEHEADS DIGEST V3 #161

Date: Sat, 16 Nov 1996 17:28:53 0500

From: kmeade@ids2.idsonline.com (The Meades)