Roast quails until cooked through (10 to 12 minutes). Meanwhile, set unwashed pan over medium heat. Add 1 tbsp butter, then thyme, bay leaf and chili flakes.

Marinated in a secret blend and roasted in a blazing tandoor, these quail turn golden, crispy, and flavorful to the ...

Glaze and roast quail: Combine maple syrup, bourbon, apple cider vinegar and salt in a small bowl and whisk. Spoon glaze over blanched quail, and roast for until dark golden, about 10- 15 minutes.

Look for quail in Asian supermarkets or butcher shops. I bought mine from Sanagan’s Meat Locker in Kensington Market. Chef Luke’s Quail 4 quails (each about 6 oz/170 g), necks trimmed, patted dry ...

Remove, turn quail, return to oven and cook for further five minutes. Take skillet from oven and place on stove. Arrange grilled polenta on plate. Add pinch of garlic and sage to pan.

Souvlaki on a pita and roasted quail being sold from local restaurants. Cellular phones and money transfers being plugged from corporate tents. Welcome to the 14th annual Taste of the Danforth ...

Put the quail back in. Add chicken stock and apple, simmer until quail is cooked through (8-12 mins). Remove the quail from the pot and add the roasted pumpkin season to taste and blend until smooth.

Blame chef Andrew Carter for superb pub grub like devilled lamb kidneys on toast smeared with drippings, wood-oven-roasted quail with shoestring frites, and the tastiest gourmet burger around.