Valentine's day Menu

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Menu for Valentine's Day 2010

East coast oysters on the half shell

crackpie.jpg I found the quail at WholeFoods at Belmar. They were a bit pricey... around $17.00 for about a pound and 1/4, but the quail were partially boned, so that was worth something. Preparing quail in the classic French style, I cut off the legs and wings and put them in a roasting pan with some carrots, onions and celery. I roasted until everything was browned. At that point, I pulled the tiny legs out. Added some chicken stock and white wine and put it back in the oven to deglaze.

When you think the flavors have gone from the bones to the broth, strain the liquids from the solids. Thicken by reduction or if you want, you can thicken the sauce with butter/flour mixture. Correct seasoning and set aside until ready to serve.

Trim the breasts of any extra skin. Salt and Pepper. Melt some butter with olive oil and saute the breasts until just cooked through. Serve with the warm sauce, potato pancakes and spinach.

Serve the quail legs on a green salad as you would duck legs confit.

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I'm sure you're working on this, but I can't wait for you to let us know what crack pie is.

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