Bacon Wrapped Stuffed Boneless Quail

Fidel

I love broccoli...eat it 4-5 times a week. That and spinach are my staple sides. Or asparagus. Or squash. Gotta eat my vitamins to keep up my manly physique (which is conveniently layered with about 30 extra pounds of protective blubber).

I use the jalapeno and cheese stuffing quite often. Usually with flattened chicken breasts. I've also been known to put the combination in fatties.




What made this the best was the balance and depth of flavors. The quail has enough punch to stand up to the seasoning and peppers, where chicken normally gets lost. It was just so much better than I expected it to be, shockingly so.

Maybe it's just that I haven't had much time or effort to commit to creative cooking and I finally busted out of a rut and made myself snap a few photos. I can tell my photography skills have suffered in a major way -- these shots turned out pretty crappy.

I wasn't necessarily trying to keep up with zippy (who can, really?) but his creations certainly have inspired me to break from routine a little. I haven't posted an original type cook in several months, so I figured it was due time.

Fidel

I love that brew. Long story I won't elaborate on, but the original Gordon Biersch brewery was in Hawaii and it was were my wife and I held our wedding reception. (Yea I know, shocking revelation there).

All you could drink beer for $40 per guest for a 6 hour window. There wasn't a soul who could walk out of the place when we were done. Everyone had essentially bottomless half liter glasses. It was a beautiful thing.

rockytopsc

Nice cook Fidel, havn't had quail in years.

Pork Butt Mike

I have a bag of Monopoly money if that would help you out. Anything for a good friend.

mad max beyond eggdome

looks great rod!! .....how the hell do you de-bone those little pigeons though???!!! . ..you must have to use a dental scalpels and a magnifying glass!!!

2Fategghead

Looks good Rod I bet they were tasty. Tim :P

DrZaius

Man that looks great. Wasn't it hard to de-bone those little fellas.

Ripnem

Rod,

I do a Pheasant recipe that is real similar. I use breast meat only. Yours looks freekishly good. We should shag a mess'a Quail in January and see this cook first hand.

LImp Brisket

I normaly don't hunt quail, but this year...

Frank from Houma

Very nice cook Fidel

In your approach to the quail cook, I see a hint of survival training coming to the surface

I presume the survival training accompanied the assassin training.

Boilermaker Ben

This must be extreme ABT week. First the amberjack stuffed peppers, and now this. Awesome looking cook.

vidalia1

Looks great but I really love your Paella....

Desert Oasis Woman

THAT looks mighty good! How did you keep the cheese from leaking out too much?

Fidel

They cook so fast that the cheese just warms through and the bird/bacon are done before the cheese gets to the melting stage.

When I cut into them after the rest period the cheese had softened to the point that it oozed out and gave me a nice sauce when it mingled with the juice from the bird and the pepper.

Desert Oasis Woman

wow, that's a fast cook! were the quail farm-raised? would like to find a good source

EgginDawg

Great looking cook there brother. I'm like you in that I need to get out of my rut and cook/ post some interesting new things- it;s been a while. Thanks for the motivation! :laugh:

JLOCKHART29

Great birds Rod!! Those were tame quail wern't they? Good job getting the breast bone out and leaving the bird whole!

Ripnem

DOW,

Get a 20 guage They live all around you.

Just go for a nice walk