GRILLED QUAIL WITH FENNEL- CARROT-RAISIN SLAW
THE HONEY- SWEET and sour- vinegar motifs that run through so much Mediterranean cooking trace their roots both to ancient fl avor combinations and to Moorrish-Ottoman infl uences. This dish is both new and old, with the slaw adding a decidedly backyard- America fl avor to the heady, almost Eastern aromas in the quail.
- 1⁄2 cup raspberry vinegar
- 1⁄2 cup honey, preferably Greek pine or thyme honey
- 2⁄3 cup olive oil
- 1⁄2 heaping teaspoon freshly grated nutmeg
- 1⁄2 teaspoon ground allspice
- Salt and freshly ground black pepper to taste
- 8 boneless quail
- For the slaw
- 3 tablespoons raspberry or cider vinegar
- 1 tablespoon honey
- 1⁄4 cup extra virgin olive oil
- 1 large fennel bulb, trimmed and finely sliced
- 2 large carrots, grated
- 1 small red onion, thinly sliced
- 1 small garlic clove, minced
- 3 tablespoons golden raisins
- 1⁄2 teaspoon coarsely ground fennel seeds
- 1 teaspoon roasted sesame seeds or nigella seeds
Instructions:
- In a large bowl, whisk together the vinegar, honey, olive oil, spices, 1 teaspoon salt, and 1 scant teaspoon pepper. Rinse and pat dry the quail.
- Place in the marinade and toss to coat. Cover with plastic wrap and marinate for at least 2 hours and up to 24 hours.
- Make the slaw: In a small bowl, whisk together the vinegar, honey, olive oil, salt, and pepper. Toss the shredded fennel bulb, carrots, onion, and garlic together in a serving bowl. Add the raisins, pour in the dressing, and toss to mix well. Sprinkle with fennel and sesame seeds.
- Heat the grill to medium. About 30 minutes before grilling, remove the quail from the refrigerator and bring to room temperature in the marinade.
- Remove the quail from the marinade and wipe dry. Save the marinade for basting. Grill the quail, turning, over medium- high heat, for 4 to 6 minutes on each side, brushing occasionally with the marinade. Remove from the grill and set aside, covered, to keep warm.
- Divide the slaw into four portions and serve two quail over each portion on separate plates, or all together on a serving platter.