Wednesday, June 3, 2009

Bacon-Wrapped Grilled Quail With Risotto Cakes & Sauteed Spinach

My dear husband, Mr. Snooty, has taken a tremendous interest in cooking ever since the children grew up and left for college. It's been a little difficult for me to relinquish my kitchen, but I'm slowly starting to like the break now and then.

Last weekend, Mr. Snoots decided to make the Bacon-Wrapped Grilled Quail, so I decided to make risotto cakes and sauteed spinach.

Bacon-Wrapped Grilled Quail:


1 Box of frozen Quail (we get them at HEB, 4 to a package)

4 slices of Jalapeno Bacon

melted butter for brushing on quail


1. Get your chimney filled with charcoal and get the fire going.

2. Melt butter and brush all over each quail.

3. Wrap one piece of bacon around each quail and secure with a toothpick.

4. When fire is ready, place the quail on grill rack and grill approximately 8 to 10 minutes per side, over a medium fire.

5. Serve with steamed spinach and risotto cakes sprinkled with Parmesan, while still hot.