У нас вы можете посмотреть бесплатно Bacon Wrapped Quail Stuffed with Dates Recipe! или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
I'm a huge fan of quail. I prefer this dark meat to chicken and when I'm hosting guests I love stuffing these little birds with anything from mushrooms to chiles to dates and then wrapping the quail with bacon to keep the meat succulent and moist. The presentation looks fabulous so you'll be sure to impress your friends. Lucky for you since the preparation is super easy. Bacon Wrapped Quail Stuffed with Dates By Jeff Murphy Serves 4 Cook Time: 1 hour 15 minutes For Quail • 4 deboned quail with the wing tips removed • 4 large medjool dates, pitted • 12 kalamata olives, pitted • 8 thick slices of smoked bacon • salt and pepper • pinch of cumin For Peppercorn Sauce • 2 cups of red wine of your choice • 2 tbsp whole peppercorns • 2 tbsp maple syrup • pinch of salt For Quail Place three olives inside of a date and stuff inside the cavity of a quail. Criss-cross two slices of bacon and place quail breast-side down on the center of bacon pieces. Wrap the quail up around its middle section and secure with toothpicks through the overlapping cross. Trim away any excess bacon if needed. Season quail with salt, pepper and cumin. Heat one tablespoon of oil in a non-stick pan and brown quail nicely on the breast-side. After the quail has been browned (approx 6 minutes), place the pan in a 350 F degree oven for about 50 minutes or until thermometer reads 160 -165 F at the center of thickest point. Remove toothpicks before plating quail. Serve with you favorite side dishes. For Peppercorn Sauce In a pan reduce all ingredients until the liquid coats the back of a spoon and you’re able to then draw your finger across the back without having the sauce run. This stage of doneness in a sauce is called a “nape”, which describes the viscosity at which a sauce will nap food without sliding off. Pour a tablespoon over the quail when plated. Join Our Family Recipe Email List: http://eepurl.com/s-BHL Facebook: / saludnapa Twitter: / saludnapa flickr: http://www.flickr.com/saludnapa Youtube: / saludnapa Pinterest: / saludnapa Website: http://www.saludnapa.com salud! napa is a small group of passionate individuals who believe sharing recipes, cooking tips and wine pairings can make the world a better place.