Grilled Quail, Tuscan Style and Lemon Thyme Cranberry Beans

I was looking for squash blossom recipes in Marcella Hazan's Marcella's Italian Kitchen, and came across a recipe for grilled quail with sage and garlic. Time to use up the frozen quail from the funky Asian market!

Mystery beans

The same day I bought the quail, I came across some really stunning beans, kind of a mottled red and green. Not sure what to call these beans. The farmer told me, and I promptly forgot, but she didn't say cranberry beans. The pods look like cranberry beans even though the beans inside are not as mottled red and pink as some of the photos I've seen online.

I marinated the birds overnight.

Mangia!


Grilled Quail, Tuscan Style

 6 quail

 Salt and freshly ground black pepper

2 tablespoons minced garlic

15 to 20 fresh sage leaves, roughly chopped

3 tablespoons olive oil

Start wood or charcoal fire or preheat gas grill or broiler.

Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.

Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

Lemon Thyme Cranberry (or Mystery) Beans

1 lb fresh cranberry beans, shelled ( about 1 1/2 cups shelled)

6 garlic cloves, whole

2 tbs extra virgin olive oil

1/2 tsp red hot pepper flakes (or to taste)

1/2 tsp fresh thyme

2 cups water

2 bay leaves

1 tsp salt

Zest of a lemon

In a deep skillet, cook garlic in olive oil at medium heat. Tilt the pan so all the oil goes to one side of the pan and the garlic cooks evenly.  Cook for about 6 minutes or until it starts to get a slight golden color.

Add red hot pepper flakes and thyme and cook for another 2-3 minutes until golden.

Add shelled beans, mixing well so the beans get evenly coated with the oil and cook for 3-4 minutes

Add water, bay leaves and salt. Bring to a boil for about 5 minutes uncovered.

Turn down the heat and simmer, covered for about 20 minutes or until beans are tender but not mushy.

Toss with lemon zest.