Dinner for one...

What do you do when you are at home and alone? I'll be frank, I miss Daisy and want to give her a call, but not that night. This time I was being accompanied by two petit ladies with absolutely gorgeous breasts (vow!) and delicate legs (ohh!); three of us have been looking for an intimate moment indeed. Yes, the two quails I am talking about.

I have been hiding those beauties in the freezer for some time. I wanted something light yet fulfilling and hearty, cheerful and rustic. This is what I came up with.

Put some mixed greens on the plate, no seasoning or oil.

Prepare the quails. Semi debone each quail by removing the the chest cavity bones and the back bones. That is the most time consuming part. It may take about 15 minutes to debone your first quail, and you are likely to spoil it the first time. But don't give up, it is worth it. (I have not been able to locate any instructions for the semi-deboning process on the web. When I perfect my technique, I will post a video here.)

Salt and pepper the birds generously.

Melt 1 tbs butter 1 tbs olive oil in an oven proof pan big enough to take two birds over medium-high heat, closer to medium. When the oil is hot but not smoking, put the birds chest down first. You need a solid and steady sizzle sound, but no smoke at all, if it starts smoking turn the heat down a bit. Don't move the birds around, just press a little if needed. Pan roast each side for 3 minutes.

At the 5th minute, turn the oven on to 350F (we want to keep the sizzling going on in the oven without burning anything). At the 6th minute, cover the pan with aluminum foil and put on the middle rack in the oven. The oven temperature will rise steadily. After 4 minutes, remove the pan from the oven using a heat-proof glove. Place the birds on the greens.

Pour off the oil from the pan. Don't scrap away the bottom of the pan. Put it back on the stove at medium heat. Squeeze generously about half of the juice out of a half of a lemon, add 1/4 cups of water, deglaze the pan, add two tbs olive oil, 1 tbs pine nuts and 2 chopped medjool dates, salt and pepper to taste. If the sauce becomes too thick add some more water. When you get the desired consistency, spoon the sauce over the birds and the greens. Sprinkle with dry oregano. Now click on the picture and enjoy. Bon appetit.

Next time I will try the recipe with another bird and I know exactly what I want: a woodpecker. Yes, among hundreds of trees surrounding our house, that mf that keeps pecking on the walls of our house…