April 2013

GRILLED QUAIL SALAD CREAMY GARLIC DRESSING 4 BONELESS QUAIL 1 CLOVE GARLIC, MINCED 2 TBL OLIVE OIL 1 TBL LEMON JUICE S&P 1 TSP OREGANO 1 HEAD BOSTON LETTUCE 1 BUNCH WATERCRESS 1 ROASTED RED PEPPER, CUT IN STRIPS 3 SCALLIONS, CHOPPED 6 MUSHROOMS, SLICED 1 CARROT, GRATED COMBINE GARLIC, OIL, LEMON JUICE, S&P, & OREGANO. MARINATE QUAIL IN MIXTURE FOR 1 HOUR, TURNING OFTEN. DRAIN MARINADE. GRILL QUAIL JUST BEFORE SERVING. WASH & SPIN LETTUCE & WATERCRESS, TOSS LETTUCE IN DRESSING. (JUST ENOUGH TO COAT LETTUCE) ARRANGE ON PLATE. TOP WITH PREPARED VEGETABLES. CUT QUAIL IN HALF & ARRANGE ON TOP. PASS EXTRA DRESSING, IF DESIRED. DRESSING 2 CLOVE GARLIC, MINCED 1 TBL DIJON MUSTARD ¼ CUP SHERRY VINEGAR ½ CUP HEAVY CREAM ½ CUP OLIVE OIL SALT & FRESH GROUND PEPPER IN A FOOD PROCESSOR, COMBINE FIRST 4 INGREDIENTS. WITH MOTOR RUNNING, SLOWLY ADD OIL IN A STREAM. MIXTURE WILL EMULSIFY. SEASON.