Spicy Thai Roast Quail
This Month's Film: Nang Nak
I have never been a fan of tiny birds on my dinner plate. But I had these quail left over from a food writing assignment and wanted them out of the freezer. A recipe inspired by Martin Yan offered the perfect opportunity. I marinated them in soy sauce seasoned with chili garlic paste, ginger, basil and seasame oil. A quick roast in the oven and they were ready to serve over a bed of salt-cured napa cabbage. An elegant entrée with a Thai twist.
The recipe will be posted at the end of the month, along with my Nang Nak film review.
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