(As read and prepared by Alex Tuller for the March 30, 2006 podcast)
Just as simple, easy, delicious as the last week’s.
Per person you need two quail
Salt
Pepper
Butter
Wash and dry the quail, then salt and pepper them lightly all over inside and out. Massage the lightly and loosely cover and refrigerate for 12 to 24 hours.
Wipe the quail dry and butterfly them. Snip either side of the little spines and then flatten.
Heat a large skillet over medium high heat. Add 3-4 tablespoons butter and once it has finished bubbling off some of the water, add the quail skin side down. Six minutes and flip them over for another 6 minutes. Remove from pan, set on plates, let rest for a few minutes. Eat.
Our sides were couscous and sauteed spinach.
So fast and simple, so excellent.
Next week to the grill, I promise.