Grilled Quail Wrapped In Pancetta With Sage And Honey Food

ROAST QUAIL STUFFED WITH PANCETTA, LACINATO KALE, AND SAGE

Steps:

• Preheat the oven to 350°F.
• Warm 2 tablespoons of the olive oil in a sauté pan over medium heat and add the pancetta. Cook until some of the fat renders, about 4 minutes. Add the carrot, celery, and garlic and sauté until tender but not colored, 3 to 4 minutes. Add the kale and sauté until just wilted, about 1 minute. Add the chicken stock and cook down until the liquid nearly evaporates and the mixture is thick, 3 to 4 minutes. Place the mixture in a large bowl with the bread cubes and toss to mix. Season to taste with salt and pepper. Add the sage and additional olive oil if necessary to moisten. Allow the mixture to cool before stuffing the birds.
• Season each quail on both sides with salt and pepper. Pack the quail as tightly as possible, using about 1 cup of stuffing per bird. Tuck the wings under the bird behind the back. Bend one drumstick across the cavity opening, keeping the stuffing in place. Secure by tucking the tip under the skin. Cross the other drumstick over it so that the quail looks like it's doing yoga.
• Tear off about 5 inches of foil. Fold the long end up about 1 inch, crease, then keep folding and creasing until you have a reinforced band 1 inch tall and as long as your box of foil. Wrap the band around the quail to secure, twisting the ends. Trim off extra foil with scissors. Make 3 more bands the same way and repeat with the remaining birds.
• Divide the remaining 2 tablespoons olive oil between two 10-inch ovenproof sauté pans, and warm over high heat. Brown the quail on each side, about 1 minute each, including the foil-wrapped sides. Once you turn the quail to brown the top, top each with 1 teaspoon butter and put the pans in the oven. After 5 minutes, turn each quail so that the top of the bird is up. Roast for 5 minutes longer, or until a metal skewer inserted into the middle of the stuffing feels warm against your lip.
• Once the quail are done, transfer to a board and remove the foil. Return to the pan to crisp the skin and brown the sides that were under the foil strips. Serve.

GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN BREADCRUMBS

Steps:

• Season the quail with the chopped rosemary, 2 tablespoons thyme, half the sliced chiles, and 2 tablespoons olive oil. Cover and refrigerate at least 4 hours, preferably overnight.
• Preheat the oven to 375°F.
• Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
• Light the grill 30 to 40 minutes before you're ready to cook. (Remember to use extra coals, spreading them out, so the heat is evenly dispersed over the entire area of the grill.) Take the quail out of the refrigerator to come to room temperature.
• Stack the pancetta slices and cut them into quarters. Heat a large, deep sautépan or Dutch oven over high heat for 2 minutes. Add 2 tablespoons olive oil, swirl, and place the pieces of pancetta in the pan. Cook 2 to 3 minutes, until the pancetta is crisp, and turn the pieces over. Add the rosemary sprigs to the pan, and cook another 2 to 3 minutes, until the pancetta is crispy on the second side. Turn the heat down to medium and add the shallots, 2 teaspoons thyme, and the remaining sliced chile. Sauté 3 to 4 minutes, stirring often, until the shallots are translucent and starting to caramelize. Turn off the heat.
• When the coals are broken down, red, and glowing, season the quail with salt and pepper. Tuck the wing tips behind the wing joints. Place the quail, breast side down if you're using boneless or skin side down if you're using butterflied, on the grill. Cook 3 to 4 minutes, rotating the birds a few times, until the skin crisps. Turn the quail over and cook them another 2 to 3 minutes or so, until the meat is just rosy. I like to peek inside the legs (a rather obscene gesture, I know, but it works!) to check for doneness.
• Toss the currant-pine nut relish with the breadcrumbs. Season with a pinch of salt and pepper and taste. (These are the Sicilian breadcrumbs.)
• Reheat the shallots and pancetta over medium-high heat for 1 to 2 minutes, until hot. Turn off the heat, and add half the spinach. Toss quickly with tongs to combine the ingredients. As the spinach just begins to wilt (this will happen very quickly), add the rest of the spinach, tossing to coat well with the pancetta and shallots. Season with 1/2 teaspoon salt, a pinch of freshly ground black pepper, and some lemon juice. Taste for seasoning, and arrange on a large warm platter.
• Place the quail over the spinach, and sprinkle the Sicilian breadcrumbs on top. Serve the warm ricotta pudding on the side.
• Preheat the oven to 350°F.
• Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Whisk to combine. The mixture will be a little lumpy.
• Taste for seasoning, and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set
• If you can't find boneless quail, butterfly whole ones: Use scissors to cut through the cavity down one side of their backbones, and then place them on a cutting board and gently press down with the heel of your hand to flatten them slightly. Prep and marinate the quail the night before. You can also make the currant-pine nut relish a day ahead.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA

Steps:

• Grilling Method: Indirect/Medium Heat
• Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
• Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
• Place fish onto platter and serve immediately.