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Forums10
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Apr 29th, 2024
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Joined: May 2011
Posts: 1,199 Likes: 7
Sidelock
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Sidelock
Joined: May 2011
Posts: 1,199 Likes: 7 |
Fishfowler how do you keep them from tasting like pig lard with those bacon wraps? The cookbooks I have say that, if one feels the bacon is too strongly flavored for a wrap as suggested, one should blanch it for a short time in hot water and any excess saltiness or smoky pork flavor will be reduced. I like bacon and bacon flavor, so I don't bother.
fiery, dependable, occasionally transcendent
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Joined: Feb 2004
Posts: 13,879 Likes: 15
Sidelock
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Sidelock
Joined: Feb 2004
Posts: 13,879 Likes: 15 |
There's a lot of options on trying to keep them moist. Wrapping in ham, or panchetta, brush with olive oil or butter, etc..
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Joined: Jan 2002
Posts: 2,177 Likes: 41
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 2,177 Likes: 41 |
Mike...that's just the way it used to be at our house. Brings back fond memories. MaMaw fried the quail and made the fixings, my daughter the "Peecan" pie. A big glass of sweet tea to wash it down....
Dodging lions and wasting time.....
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Joined: Jul 2005
Posts: 7,065
Sidelock
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Sidelock
Joined: Jul 2005
Posts: 7,065 |
There's a lot of options on trying to keep them moist. Wrapping in ham, or panchetta, brush with olive oil or butter, etc.. Or cooking wild quail to somewhere between rare and medium-rare. We cook all pen raised birds to well done but have started cooking all wild birds to somewhere between rare and medium rare, including ducks and pheasant. Cutting the breast meat off the bone makes it easier to hit the desired degree of (un)done-ness. Ken you are right on the target. But my wife recently started frying the breaded wild quail breast filets rare to medium rare and they are wonderful. No pictures though. Best, Mike
Last edited by AmarilloMike; 07/13/12 06:17 PM.
I am glad to be here.
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Joined: Nov 2006
Posts: 3,436 Likes: 34
Sidelock
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Sidelock
Joined: Nov 2006
Posts: 3,436 Likes: 34 |
I think I'm going to need to cook dove breasts for a group of about 8 guys and four kids. Won't be able to use a BBQ at the motel, but will have electricity and a microwave in the room. Plan is a simple menu of burritos with lots of toppings, and canned refried beans in the microwave. I'm thinking about using something like a George Foreman Grill (or equivalent) to give the marinated/seasoned breasts a quick sear after preheating them in the microwave to speed things up for a hungry bunch. Don't have a GFG, have never used one, so looking for opinions as to whether this should work out OK. Thought about a small butane or white gas stove but don't want to use indoors or have open flames with the kids around in tight quarters. Small propane catalytic stove could be another option. Need to work fast in tight quarters with minimal hazards. Opinions or suggestions?
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