Monday, November 9, 2015

Quails with rustic potatoes and asparagus

This recipe was inspired by Charlie, a very talented chef from Montreal. And if you are reading this - thank you! You've been nothing but awesome! 
So, let's start with quails... 
Not much to do there, but basically I rubbed the poor little birds with salt and pepper. In a separate bowl I mixed olive oil with fresh rosemary and garlic. Brushed the birds with it and put them in the oven for 20 min, just until they are cooked through. Do not over cook them!! The last 5 min was on broiler, so they get nice colour on them. 
Potatoes were treated pretty much the same way. Asparagus I cooked in the same baking dish after the potatoes were done but I added some red wine vinegar to it, so it still has its crunch and a little bit of sourness at the same time. 

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