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Recipe #323126
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis,...
"This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with..."View Full Recipe
Ingredients: chives, quail, egg whites...
Prep Time:30 mins
Total Time: 1 hrs 15 mins
Recipe #110696
I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks...
"I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per person. Prep time includes marinating the quail overnight."View Full Recipe
Ingredients: cornstarch, quail, garlic...
Prep Time:24 hrs
Total Time: 24 hrs 35 mins
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