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Recipe of the month:
Grilled Quail with Figs
6 quail
1 lemon (juice of)
1 tsp oregano dried
1 sprig rosemary stem removed needles roughly chopped
½ tsp black pepper
2 oz extra virgin olive oil
12 fresh figs cut in half
4 escarole endive leaves
Cut out the quails back bone using a pair of scissors & discard ( this helps in two ways, for better marinade penetration & will aid in more even cooking). Place the quails into a bowl along with the oregano, rosemary, pepper & olive oil. Toss & let stand for 1 hour.
Preheat your BBQ to 500 degrees.
Place the figs into a bowl & drizzle with just enough olive oil to lightly coat. Toss & set aside.
Skewer three quails at a time with 1’ long metal skewers by placing one through the breasts & another through the thighs. This helps to secure while cooking. Sprinkle both sides with sea salt & place onto the grill. Reduce the heat to medium of approximately 400 degrees. Grill for 3-4 minutes or until lightly golden, turn over & cook the other side for another 4 minutes.
Remove the quails from the skewers & hold on a plate. Heat a grill tray for a minute in the BBQ. Add the figs cut side down & grill for 2 minutes only. Remove the tray.
assembly:
Line the bottom of a serving tray with the escarole leaves. Place the quails on top & drop the figs and some lemon wedges over & around the birds.
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Local councillor raises 24k to support those with autism!
Markham Regional Coun. Alan Ho’s charity show raises $24K for autism and disability organization
www.yorkregion.com
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