- Dec 3, 2011
- Reaction score
Thanks for the post, I'd never realized just how small quail were.Well, last night we gave a new Italian restaurant a try - just 10 minutes from our house - called Tre Nonne and well reviewed in our local paper HERE - great story about three native Italian grandmother's recipes being used - the food was terrible! Now I've been to Italy twice and have eaten at many excellent Italian restaurants in most of the major cities in the USA, so probably have an 'educated' opinion - there is a local Italian bistro a block away that we eat at monthly and will return - very disappointed as were two friends of ours w/ a LOT of experience eating Italian food.
BUT, tonight a treat - our local Harris Teeter (HT) had a new quail offering (vs. a salt laden marinated brand - yuck!) from Plantation Quail which is located in Greensboro, Georgia (half way between Atlanta & Augusta, where the Masters golf tournament is held each year in the spring) - below a couple of images from their website in the link - raised like chickens - apparently the Pharaoh Quail is the bird used - Susan has a simple recipe, i.e. brown the birds (they are small as shown below), then sauté some onions, add some sherry wine and seasoning - cover and let cook for about 20 minutes - just delicious! We had a veggie and I opened a bottle of Adelsheim Pinot Noir 2012 from Oregon - the quail come frozen 4 to a box (we had two each which is still a little skimpy for the size of these birds) - told her to run back to HT and pick up 3-4 boxes and put in the basement freezer! A nice make-up for last night's so-called Italian meal. Dave
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