Quail and Teal - 11/21/16
With sweet potato and Russet Mashers, Asparagus, Fresh Beets...
![[Linked Image]](http://i379.photobucket.com/albums/oo236/rcamuglia/C2915491-91EE-4E24-B50D-79F32A26CF51.jpg)
![[Linked Image]](http://s379.photobucket.com/user/rcamuglia/media/C2915491-91EE-4E24-B50D-79F32A26CF51.jpg.html)
Re: Quail and Teal - 11/21/16
yeah, I could really enjoy that plate. 
Re: Quail and Teal - 11/21/16
Yeah, I'd eat that, too.. quickly
Re: Quail and Teal - 11/22/16
wtf kind of heathen are you.
putting beets near decent food
putting beets near decent food
Re: Quail and Teal - 11/22/16
OMG
Re: Quail and Teal - 11/22/16
As always Rick !!
Re: Quail and Teal - 11/22/16
LOOKS really good and i love roasted beet
what spices use on birds?
what spices use on birds?
Re: Quail and Teal - 11/23/16
Originally Posted by ribka
LOOKS really good and i love roasted beet
what spices use on birds?
what spices use on birds?
I was wondering about that too. The details are what's interesting
Re: Quail and Teal - 11/23/16
I just did it really simple guys. I took the quail and sprinkled on a little Montreal steak seasoning And browned them in a hot skillet with butter and oil.
I deglazed the pan with some white wine and reduced. Took it off the heat and finished it with butter. Drizzled with the reduced sauce over the quail
One sweet potato and one regular potato three cloves of garlic boiled and then mashed with butter salt pepper and hot whole milk
The beets are simply boiled, peeled, quartered, and tossed with a little butter, salt and pepper
The asparagus is simply pan steamed with a little water, drain, butter salt-and-pepper
I deglazed the pan with some white wine and reduced. Took it off the heat and finished it with butter. Drizzled with the reduced sauce over the quail
One sweet potato and one regular potato three cloves of garlic boiled and then mashed with butter salt pepper and hot whole milk
The beets are simply boiled, peeled, quartered, and tossed with a little butter, salt and pepper
The asparagus is simply pan steamed with a little water, drain, butter salt-and-pepper
Re: Quail and Teal - 11/23/16
Originally Posted by rcamuglia
I just did it really simple guys. I took the quail and sprinkled on a little Montreal steak seasoning And browned them in a hot skillet with butter and oil.
I deglazed the pan with some white wine and reduced. Took it off the heat and finished it with butter. Drizzled with the reduced sauce over the quail
One sweet potato and one regular potato three cloves of garlic boiled and then mashed with butter salt pepper and hot whole milk
The beets are simply boiled, peeled, quartered, and tossed with a little butter, salt and pepper
The asparagus is simply pan steamed with a little water, drain, butter salt-and-pepper
I deglazed the pan with some white wine and reduced. Took it off the heat and finished it with butter. Drizzled with the reduced sauce over the quail
One sweet potato and one regular potato three cloves of garlic boiled and then mashed with butter salt pepper and hot whole milk
The beets are simply boiled, peeled, quartered, and tossed with a little butter, salt and pepper
The asparagus is simply pan steamed with a little water, drain, butter salt-and-pepper
Nice!
Re: Quail and Teal - 12/13/16
I like quail. I had pointers for 30 years. I killed and ate a bunch of them. Blues are better eating than bobs in my opinion.