Quail Escabeche - SippitySup

Ingredients

• 4 whole quail
• 2 tablespoon extra virgin olive oil
• 2 small fennel bulbs (1 lb total) stalks trimmed and bulbs minced
• 3 medium shallots, minced
• 1 clove garlic, peeled and minced
• 1 lwmongrass stalk, 1 or 2 outer layers removed & lower 4 inches minced
• ½ cup raisins
• 1 (2‑inch) piece mexican cinnamon stick
• 1½ cup dry sherry
• ¼ cup sherry vinegar
• 1 tablespoon flat leafed parsley, minced
• salt and pepper to taste
• additional olive oil to taste for drizzling
• jgreghenry 2 /4/2012 @ 8:02 am Thanks Jeff Reply
• Chef E 4 /5/2011 @ 4:06 am I just told someone that no matter what the cost, I will buy them. I love them by themselves, on salads, as I said period! Now I have to go read about Costa Rica! Reply
• Bee 4 /3/2011 @ 6:24 pm I am in LOVE with avocados! Second only to beets in my heart. Lovely post! Reply
• Mimi Holtz 3 /28/2011 @ 10:57 pm Reed avocados are a summer variety. Look for them in July/August on http://​www​.CaliforniaAvocadosDirect​.com . Our Hass avocados are very tasty right now. Reply
• Cookin' Canuck 3 /23/2011 @ 3:47 pm If this is the kind of post that comes from being an avocado geek, then I say “geek away”. Great history lesson on Hass vs. Fuerte avocados. Reply