Recipe - Quail Roasted With Vanilla Coffee And Spices

12 Bobwhite or other quail
1 tablespoon White sesame seed
12 Black peppercorns
20 Coriander seeds
3 Whole cloves
2 Juniper berries
1inch piece of cinnamon
stick
1 Small bay leaf
3 tablespoon Freshly ground espresso
coffee; ground very fine
1 teaspoon Salt
2 teaspoon Sugar
3 tablespoon Light olive oil

Preheat oven to 300 degrees. On a baking sheet arrange in separate piles,
the sesame, peppercorns, coriander, cloves, juniper berries and cinnamon
and toast until the sesame seeds are golden colored (about 25 minutes). In
a mortar and pestle or a hand coffee grinder, finely grind the toasted
spices along with the bay leaf. Add the coffee, salt and sugar and continue
grinding till all is well pulverized.

Lightly rub the spice mixture over the skin of the quails. Cover and
refrigerate for 2 A 3 hours. In a saute pan, heat the oil and cook the
quail for about 5 minutes, browning on all sides. If necessary, do in two
batches and keep quail warm while completing the cooking. Quail should be
cooked medium rare and still be juicy and pink.

Serve two quail per person in a pool of the vanilla scented butter sauce
(recipe follows). Garnish with thinly cut or sliced up parsnips which have been
quickly deep fried until crisp and sprigs of mint.

Yield: 6 servings

Recipe By : COOKING RIGHT SHOW #CR9617

Posted to MCRecipe Digest V1 #230

Date: Mon, 30 Sep 1996 05:07:22 0400 (EDT)

From: Bill Spalding billspa@icanect.net