Broiled Quail with Ginger, Soy, and Cilantro
- 6 whole jumbo quail (6 to 8 ounces each)
- 1/2 cup packed fresh cilantro leaves
- 2 tablespoons minced peeled fresh gingerroot
- 2 tablespoons soy sauce
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 1/4 cup corn or canola oil
- freshly ground black pepper
- 2 to 3 tablespoons water
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard.
- Cut out and discard backbones and halve each quail lengthwise through breast.
- Arrange quail halves in one layer in a shallow flameproof baking pan.
- Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil.
- Spoon marinade over quail, turning to coat and rubbing marinade into both sides.
- Marinate quail, covered and chilled, at least 1 hour and up to 12.
- Preheat broiler.
- Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade.
- Broil quail 3 to 4 inches from heat 5 to 7 minutes.
- Turn quail over and baste with pan juices.
- Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
- Transfer quail to a platter and pour off fat from pan.
- On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits.
- Spoon pan juices over quail.
jumbo quail, cilantro, fresh gingerroot, soy sauce, ground cumin, ground coriander seeds, corn, freshly ground black pepper, water
Taken from www.epicurious.com/recipes/food/views/broiled-quail-with-ginger-soy-and-cilantro-15510 (may not work)