Here's another original recipe to please your family.
INGREDIENTS
4 quail (packaged frozen)
10 ounce jar or can sliced mushrooms
1/2 cup Chablis 1/2 pint heavy cream
Dash of turmeric 4 tblsp. butter
1/4 tsp. marjoram 2 small cans cut asparagus
Pinch of parsley 8 ounces angel hair pasta
Pinch of tarragon 1/2 cup shredded sharp cheddar
Pinch of chives 1/2 cup shredded Monterey Jack
1/2 tsp. garlic powder 1 tblsp. grated parmesan
2 tblsp. green peppercorns 1 tblsp. dill weed
Flour
Defrost quail.
Pre heat oven to 350 degrees.
In a baking dish, place the defrosted quail. Add wine and 1/2 cup water. Then add mushrooms, turmeric, marjoram, parsley, chives, tarragon, garlic powder and peppercorns. Bake for 30 minutes, making sure to baste the quail frequently, since the meat is easily dried out.
While the quail are baking, boil pasta. Combine cheeses and 1/4 pint heavy cream in a saucepan. Heat until cheeses are thoroughly melted.
Remove quail from oven and pour remaining liquid into a saucepan.
Replace baking dish with the quail in oven for another 10 minutes to crisp, watching regularly to avoid drying.
Meanwhile, heat asparagus in a small saucepan. Add the butter and dill weed and stir. Keep warm.
To the saucepan containing the mushrooms and peppercorns, add the remaining cream. Over medium heat, add flour to thicken, stirring constantly.
To serve, place quail 2 per plate, and pour mushroom/peppercorn sauce over. Place asparagus on plate and pour butter dill sauce sparingly.
Add melted cheese and cream to drained pasta, mix thoroughly and serve.
Enjoy!
copyright 2008 Jim Nettleton
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