{"id":2284,"date":"2014-09-28T23:32:12","date_gmt":"2014-09-28T23:32:12","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2284"},"modified":"2014-09-28T23:32:12","modified_gmt":"2014-09-28T23:32:12","slug":"spicy-rubsauce-quail-minutina-roasted-radish","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2284","title":{"rendered":"spicy rub-sauced quail; minutina; roasted radish"},"content":{"rendered":"<p><a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/quail_tomatoes_radish.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-2285\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2014\/09\/quail_tomatoes_radish.jpg\" alt=\"quail_tomatoes_radish\" width=\"600\" height=\"450\" \/><\/a><\/p>\n<p>My favorite\u00a0recipe for flattened\u00a0pan-grilled quail is from \u00a0reflects my normally pretty minimal approach to preparing good ingredients. \u00a0I&#8217;ve prepared it many times <a href=\"http:\/\/food.hoggardwagner.org\/2010\/12\/09\/grilled-quail-red-cabbage-with-chestnuts\/\">in the past<\/a>, but I wanted to try something different this time, and I also wanted the entr\u00e9e to incorporate other ingredients that were at their peak\u00a0on\u00a0the day\u00a0I pulled the birds out of the\u00a0refrigerator. \u00a0 I found <a href=\"http:\/\/www.lifestylefood.com.au\/recipes\/304\/grilled-quail\">this Neil Perry recipe<\/a> on line, which searching for something which used quail and tomato, and his somewhat maximalist\u00a0approach also left me room for serving a fresh wilted green and a contorno on the side (the vegetables&#8217; usual roles reversed here, for aesthetic reasons)<\/p>\n<ul>\n<li>partially-boned Georgia quail from\u00a0<a style=\"color: #772124;\" href=\"http:\/\/www.nytimes.com\/2000\/12\/20\/us\/onofrio-ottomanelli-83-dies-ran-a-venerated-meat-market.html\">O. Ottomanelli &amp; Sons Prime Meat Market<\/a>\u00a0on Bleecker Street, rubbed with the spices, lemon and oil indicated in Perry&#8217;s recipe, mixed with chopped garlic from\u00a0Norwich Meadows Farm, a chopped red onion from Hawthorne Valley Farm, parsley from Paffenroth Gardens, basil from Gotham Greens\u00a0\u00a0and lovage from Windfall Farms, left to\u00a0marinate for about an hour, cooked on both sides for a total of\u00a07 or 8 minutes, set to rest for 5 minutes\u00a0before being\u00a0placed on the plate over\u00a0a bed of sliced heirloom tomatoes from Central Valley Farm which had been seasoned and sprinkled with olive oil and a bit of Jerez vinegar, the quail then finished with a squeeze of lemon<\/li>\n<li><a style=\"color: #772124;\" href=\"http:\/\/food.hoggardwagner.org\/2013\/03\/26\/minutina-erba-stella-or-bucks-horn\/\">minutina<\/a>\u00a0from Bodhitree Farm, barely wilted, then seasoned and finished with olive oil<\/li>\n<li>red radishes from Paffenroth Gardens, halved, tossed with a bit of olive oil, salt, and pepper, then spread, undisturbed, on a small Pampered Chef stoneware* baking pan in a hot oven for about 15 minutes<\/li>\n<li>the wine, to honor Neil Perry, and because it seemed right, was an Australian red,\u00a0<a href=\"http:\/\/www.chelseawinevault.com\/yalumba-bush-vine-grenache-barossa-2012#.VCiXSCldUbs\">Yalumba Bush Vine Grenache Barossa 2012<\/a><\/li>\n<\/ul>\n<p>* crazy about those pans; I have <a href=\"http:\/\/www.pamperedchef.com\/shop\/Stoneware\/Toaster+Oven+Pan\/1448\">this small one<\/a>, and two large<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My favorite\u00a0recipe for flattened\u00a0pan-grilled quail is from \u00a0reflects my normally pretty minimal approach to preparing good ingredients. \u00a0I&#8217;ve prepared it many times in the past, but I wanted to try something different this time, and I also wanted the entr\u00e9e to incorporate other ingredients that were at their peak\u00a0on\u00a0the day\u00a0I pulled the birds out of &hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-2284","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2284","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2284"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/2284\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}