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Archive for July 24th, 2013

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Tonight for dinner we had Fresh Bacon-Wrapped Quail w/Honey-Balsamic Glaze, Goat Milk-Parmesan Polenta and a side of Tomato Chutney. I know it’s ridiculous for a Tuesday.

Quail w/ Glaze

The first step was processing the quail, which took place last Sunday.

Fresh Raised Quail

Fresh Raised Quail

I then wrapped each quail with 2 slices of bacon.

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For the glaze I just mixed balsamic vinegar and honey. I highly recommend this 18 year aged balsamic that we purchased in Salado. It’s incredible.

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I then put the quail in the oven for 30 minutes at 350 degrees.

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Tomato Chutney

The chutney was very easy. I started by cooking 1 large onion and 3 cloves of garlic in some olive oil. I am lucky enough to still have onions/garlic from the garden around, so I just grabbed these from the hanging bag in the closet.

Onions and Garlic in Olive OIl

Onions and Garlic in Olive OIl

After the onions were soft I added chopped tomatoes, salt and pepper. I used a mix of whatever I have grabbed from the garden, but it was the equivalent of about 8 romas.

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Then I just cooked it down over low-medium heat for about 30 minutes.

Cooked Chutney

Cooked Chutney

Polenta

Polenta

Polenta

For the polenta I used the pre-cooked, pre-packaged on the shelf. This is only me second time making polenta, so I wasn’t feeling extremely brave.

The only steps were
1. Heat up the Polenta
2. Mix in Goat Milk and Butter (about 2 Tbsp each)
3. Reheat
4. Add in Parmesan (about 1/3 cup)

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