The Recipes

Grilled Quail with Pomegranate Glaze

Well, aren't I fancy.  I saw these birds at a local market, and decided I should give them a go.  I ended up being a big fan of the glaze with the fowl, but quail fall into the sunflower seeds category for me: to much work for too little reward.  It's like picking crab legs that yield little meat.  Don't we dine in the land of immediate gratification? (P.S.  If you don't know me and can't catch that sarcasm... well, McDonald's is open in your neighborhood.  I'm sure they've got your usual two Quarter Pounders ready for you.)

Grilled Quail with Pomegranate Glaze


- 2 quail, spines removed
- 1 pomegranate
- 1/4 c. maple syrup
- 1/4 c. bourbon
- 1/2 head of cauliflower
- handful of greens
- salt
- pepper
- olive oil

Preheat the oven to 350 degrees.

Chop the cauliflower in to florets and place them on a cookie sheet.  Transfer to the oven and roast for approximately 45 minutes.

Rub the quails dry, then season with salt and pepper.  Heat a grill pan and drizzle the quail with olive oil.  Lay the quail on the grill pan.  Let them cook for 5-6 minutes per side, glazing with the sauce in the next paragraph.  If you want to use a meat thermometer, they should register at the usual temperature for cooked poultry.

In a small saucepan, combine the pomegranate seeds and syrup.  How do you get the seeds out of a pomegranate?  Cut it in half, then hold each halve over the pan.  Whack the heck out of the back side, and the seeds will fall out.  Add the bourbon, and if you are willing, light it on fire-- CAREFULLY!-- and let it cook off.  Start to glaze the quail after they have a nice sear.  Be careful, or your quail will burn because of the maple syrup.  Baste each side periodically.

Plate the greens and dress them with a very light drizzle of olive oil, salt, and pepper.  Add the roasted cauliflower and plate the quail.  Pour any extra glaze over the quail.