Whole quail in Indian spice rub


#1

We’ve been doing this a lot lately! It’s a Madhur Jaffrey recipe - spicy chicken. Super simple and almost better on the quail, with more rub to meat ratio. I add hotter spices than she calls for because I love heat.

raw

roasted


#2

Plated, with black-eyed peas and yogurt eggplant dish, also Jaffrey recipes.


#3

Being a born and raised Southerner I call them BEPs :slight_smile: And could you please elaborate on the cooking etc.


#4

I used to buy them out of Texas from WF . They were boneless. Where did you find them bone in .


#5

I can’t imagine boning a QUAIL!!!


#6

They came packaged from WF .


#7

I hear ya, but some humanoid had to do that. Wow.


#8

One person comes to mind . Jacques Pepin .


#9

Oh, you’re good. Very good, Em. (Hope you’re doing okay re your friend)


#10

I Em .


#11

I get them bone-in from Dartagnan. I can get them semi-boneless from A Cut Above in Santa Monica. The other kind I like is the jumbo French quail, also from Dartagnan. The semi-boneless I like to do tandoori style and stick on grill.


#12

You add mushrooms, in this case, shiitake mushrooms, tomatoes, garlic, and onions. Spices are cinnamon stick, cumin seeds, coriander, tumeric, cumin, cayenne, black pepper, and finish with cilantro.
Funny, I thought there was ginger, but no. Delicious, nonetheless.