We had a special guest visit us this weekend, one who truly values good food and so Mike and I were determined to give him a little shock and awe. Originally we were considering an Asian dish but a morning trip to the Russian bakery changed it all (and no, I suppose the fact that it’s a Russian bakery doesn’t really change the story but it sounds cool, so there).  We were gently pushed by the baker to walk down the street to a small farmers market. Now normally farmers markets totally overwhelm me and while I love, love, love looking at all of the dewy fresh produce and dirt speckled ‘shrooms…I just can’t decide what I want to make. Spoiled for choice, I almost always end up leaving empty handed OR with completely random items that in no way make up a meal.

I suppose having Mike and our aforementioned guest in tow was the incentive I needed to straighten up my act, although the Griggstown Quail farm booth was the inspiration for all of us. A package of four “jumbo” quail, raised only a few miles from our home, in hand, we made a beeline to the mushroom stall and took advantage of the portobella deal. A quarter pound of fingerling potatoes, a tangle of assorted mild/hot peppers and a springy bag full of mixed baby lettuce later, we walked back to the car, big grins on our faces.

Now I know quite a few of you are expert farmers market shoppers, but this was a big moment for me and that the meal turned out deliciously well was the cherry on top. Too bad this weekend is the last market of the season…here’s hoping my new-found confidence lasts till spring!

Ingredients:
4 jumbo quail, cleaned
generous sprinkle of cayenne pepper, garlic salt, ground coriander (I know, our favorite seasoning mix of the moment)
charcoal or gas grill

fingerling potatoes
mix of peppers (we had jalapeno, a mild large type and cayenne)
leeks*
olive oil
kosher salt

baby lettuce, washed/dried
good olive oil (ours was garlic infused)
rice vinegar
sea salt

*our leeks were as slender as your little finger…they could have passed for scallions!

Fire your charcoal, beer or wine in hand, let them get nice and hot while you prep the rest of the meal (preheat oven 500′, potatoes tossed with olive oil and salt, put in). Season your quail and toss the peppers with olive oil and salt. We also had a handful of slender leeks that were washed and tossed in with the peppers. Turn the potatoes before you head out to the grill. When your coals are nice and hot (able to hold your hand a few inches above for a second or two), lay your quail on the grill and cover. Wait 6-7 min, turn and cover again. You want the birds to get a nice crust on the outside but not burnt, so move them off to a cooler section if they start burning. Now is a good time to check and also gently lay your peppers and leeks on a cooler section of grill. With your tongs test how firm the quail feel, there shouldn’t be any looseness in the body/joints. After about 15 min, depending on the heat of your fire and size of your quail, they’re done.

Bring inside, toss your potatoes another time and quickly prep your salad. The ratio of the dressing is 3/4 olive oil, 1/4 vinegar with a sprinkle of sea salt. Whisk to combine and toss with lettuce.

Serve salad with quail on top and potatoes, peppers and leeks to the side. Finger licking good!!