Behind the Recipes

California Quail a la Jamie's by D'Artagnan

PREPARATION:

1. Prepare the marinade the day before the meal by squeezing enough lime juice to be able to cover quails and adding chopped garlic, chopped basil, orange zest, salt and pepper to taste.

2. Brush marinade over quail and seal in glass bowl or plastic bag. Place in refrigerator overnight.

3. Preheat a heavy iron skillet. Pan-sear the marinated quail, breast down first, for about 3-4 minutes. Turn over when browned. Reduce heat and slow simmer for 8 minutes. Remove from pan.

4. Sauté the broccoli rabe in garlic in oil. Place in platter. Lay quail over broccoli. Serve hot with lime wedges and garlic crostini.

Recipe courtesy of D'Artagnan

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