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New York City Chefs Daily Recipe for 9/06/2001 : Recipe for Quail Stuffed with Apples and Raisins in Wine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Quail Stuffed with Apples & Raisins in Marsala Wine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 9/06/2001 : Recipe for Quail Stuffed with Apples & Raisins in Wine
"Quail Stuffed, Roasted in Wine"

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"As we graze it grows"

3 tablespoons golden raisins
3 tablespoons dry Marsala
2 Granny Smith apples
6 quail
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper

Steep raisins in Marsala for 20 minutes. Peel, core and cut apples into 6 wedges.

Preheat oven to 425 degrees Fahrenheit. Rinse quail and dry them with some paper towels inside and out. Rub skin with olive oil, salt, and pepper. Stuff the quail with the apples and raisins. Cross the ankles of the quail and tie them together. Roast the birds in an 8 inch oven proof sauté pan for about 25 minutes. Serve immediately with a rice or couscous dish or a soft polenta. This recipe for roasted quail serves 3; 2 birds per person as they are tiny.
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