Marinated Grilled Quail on Spinach Salad
Procedure
My Critique - Nicely cooked, moist meat, nice plating
Group Critique - Rocked it
- 1 Combine all ingredients for dressing in a blender and process until smooth. Correct seasoning.
- 2 Place each quail on 2 skewers in a straight line to hold its shape.
- 3 Liberally brush the quails with half of the dressing and allow to marinate, refrigerated, for 1 hour.
- 4 Prepare the grill.
- 5 Grill the quail for 3 to 5 minutes on each side or until the quail are completely cooked. Be careful not to burn or overcook the quail.
- 6 Toss the salad ingredients with all but 2 tablespoons (1 ounce, 28 ml) of the remaining vinaigrette.
- 7 Place the salad in the center of the plate. Remove the skewers from each quail and place on top of the salad.
- 8 Drizzle the remaining vinaigrette over the quail.
My Critique - Nicely cooked, moist meat, nice plating
Group Critique - Rocked it