Quail is one of the unsung heroes of fast cooking.
These little birds, with flavorful dark meat, cook up in no time flat.
In fact, it may take longer to hunt them down at a store — than to actually prepare them at home.
When Sprouts first opened, I rejoiced that its freezer section was regularly stocked with frozen quail. However, that ended more than a year ago. Then, I was relieved to find them in the freezer case of Whole Foods. Again, that was short-lived. Now, I grab them when I can find them lurking in the corner of the freezers at Zanotto’s in San Jose. Fingers crossed that they keep being a staple there.
I wish more people would give them a try. They are slightly duck-like in taste, and cook in about 10 minutes on the backyard grill or about 15 minutes in the oven.
“Pomegranate-Glazed Roasted Quail” is a no-brainer to make at home. It’s easy-peasy, and delicious with tangy-sweet-fruity pomegranate molasses scented with cinnamon and thyme glazed all over.
The recipe is from “The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day” by America’s Test Kitchen.
The cookbook, of which I received a review copy, is a wealth of judiciously tested recipes with Mediterranean influences. Savor everything from “Mussels Escabeche,” “Spiced Fava Bean Soup” and “Bulgur Salad with Grapes and Feta” to “Pan-Roasted Halibut with Chermoula,” “Spanish Grilled Octopus Salad with Orange and Bell Pepper,” and “Fig Phyllo Cookies.”Read more