I love cooking quail at home and it is so easy and versatile that I thought I would this offer tid-bit for your pleasure. 
By David Tanis - NY Times - 28 Sept 12
"Most people I know happily order quail in a restaurant, but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is absolutely no problem, and it is ready in half the time. There are other compelling reasons aside from ease and speed. Flavor, for one. Farm-raised quail are delicious, more deeply flavored than most chicken, with a firm texture and an assertive taste but not gamy by any means.
And theyre more fun to eat than wings. A quails small size fairly demands it be eaten with fingers. Even if you do go at it with a knife and fork, there comes a point when nibbling the bones is the most natural thing to do.
You may have to do a little hunting, though. Many supermarkets carry quail, as do specialty butcher shops and farmers markets, but it can sometimes be necessary to order them a few days ahead. Fresh birds, of course, are preferable to frozen.
Quail are quite versatile, and can proudly wear the flavors of all regions of the globe, from rustic elemental Mediterranean to complexly spiced Asian. Smaller, leaner quail are good battered and fried Southern style. For roasted quail, look for the plump jumbos that weigh 4 to 5 ounces. They have a little more fat, which prevents them drying out in the oven. In any case, its wise to season or marinade quail at least an hour before cooking.
Though a month ago I may have chosen to make spicy roast quail with corn and peppers, now is the time to feature glorious, colorful table grapes.
Read More: http://www.nytimes.com/recipes/12794/Quail-and-Grapes.html
Roasting grapes is a great way to show off their fruity succulence. Just 10 minutes in a hot oven is enough to amplify the juices; eating them warm from the stem feels rather decadent. Any variety of table grape can be used. I used three kinds from the farmers market, including local Concord grapes.
In fact, everything in this dish is roasted, and its a sight to behold: the burnished quail, the clusters of beautiful grapes and the sweet red onions. Not to mention, extraordinarily aromatic and, dare I say, finger-licking good".
Read More: http://www.nytimes.com/2012/10/03/dining/city-kitchen-quail-is-worth-a-second-thought.html
"Every morning one must start from scratch, with nothing on the stoves. That is cuisine". Chef Fernand Point
By David Tanis - NY Times - 28 Sept 12
"Most people I know happily order quail in a restaurant, but rarely think of cooking them at home. I often wonder why, because nothing could be easier. If you can roast a chicken, roasting a quail is absolutely no problem, and it is ready in half the time. There are other compelling reasons aside from ease and speed. Flavor, for one. Farm-raised quail are delicious, more deeply flavored than most chicken, with a firm texture and an assertive taste but not gamy by any means.
And theyre more fun to eat than wings. A quails small size fairly demands it be eaten with fingers. Even if you do go at it with a knife and fork, there comes a point when nibbling the bones is the most natural thing to do.
You may have to do a little hunting, though. Many supermarkets carry quail, as do specialty butcher shops and farmers markets, but it can sometimes be necessary to order them a few days ahead. Fresh birds, of course, are preferable to frozen.
Quail are quite versatile, and can proudly wear the flavors of all regions of the globe, from rustic elemental Mediterranean to complexly spiced Asian. Smaller, leaner quail are good battered and fried Southern style. For roasted quail, look for the plump jumbos that weigh 4 to 5 ounces. They have a little more fat, which prevents them drying out in the oven. In any case, its wise to season or marinade quail at least an hour before cooking.
Though a month ago I may have chosen to make spicy roast quail with corn and peppers, now is the time to feature glorious, colorful table grapes.
Read More: http://www.nytimes.com/recipes/12794/Quail-and-Grapes.html
Roasting grapes is a great way to show off their fruity succulence. Just 10 minutes in a hot oven is enough to amplify the juices; eating them warm from the stem feels rather decadent. Any variety of table grape can be used. I used three kinds from the farmers market, including local Concord grapes.
In fact, everything in this dish is roasted, and its a sight to behold: the burnished quail, the clusters of beautiful grapes and the sweet red onions. Not to mention, extraordinarily aromatic and, dare I say, finger-licking good".
Read More: http://www.nytimes.com/2012/10/03/dining/city-kitchen-quail-is-worth-a-second-thought.html
