|Name:||Greek-Style Quail on Garlic Pancakes||Contributor:||Martin Golding|
|Description:||Greek-style quail on garlic pancakes||Posted:||1995-12-11|
|Key words:||quail, pancakes,Greek||Category:||Main Dishes|
|Ingredients:||2 to 3 boned quail
juice of 1 lemon
1/2 tsp oregano
1/4 tsp freshly ground black pepper
1 Tbsp capers
1/4 c white wine
1 Tbsp butter
Adjust your favorite pancake recipe as follows:
|Preparation:||Omit all sugar.
*Replace 1/4 of liquid with ouzo.
For each cup of flour or pancake mix, add:
2 cloves of garlic, pounded to a pulp (if you don't have a mortan and
pestle, chop very finely, but it won't be as good)
1 Tbsp pickled green peppercorns (it's probably not necessary to carefully
sprinkle each freshly poured pancake with the pickled peppercorns, but
it's more *fun* than just stirring them in.)
Make pancakes about six inches in diameter. Keep warm.
Fry the quail over high heat until browned nicely and reasonably well done about (5 to eight minutes a side). Quail will reward you handsomely for not overcooking it.
Place two quail on each pancake on the serving dishes.
**Deglaze the pan in which you fried the quail with white wine. Add butter, blend (butter sauces finished in this way Bond better if they're shaken, not stirred), add the reserved capers, pour decorously over the quail. Serve.
|Notes:||* With profuse apologies to the Greeks. I have no provenance whatsoever for
this dish, other than that the oregano-plus-lemon-juice inspired the ouzo connection.
** We didn't, we served our quail naked. Though it was delicious, I felt like those spicy, garlicky pancakes deserved *something* a little juicy poured over them. We'll be verifying the sauce next week, and we promise that we'll let you know.