Recipe

Step 1: To make the vinaigrette, in a small bowl, whisk together the espresso, vinegar, honey, shallot, salt and pepper until the honey is well incorporated and the salt is fully dissolved. Gradually whisk in the olive oil in a slow, steady stream and continue to whisk until well emulsified. Reserve until needed.

Step 2: To make the marinade, mix together half each of the rosemary, thyme, garlic and olive oil. Rinse the birds under cold running water and pat dry with paper towels. Season the birds with salt and pepper and rub well with the marinade. Cover and refrigerate for several hours. This is a strong marinade so they won’t need a lot of time.

Step 3: While the birds are marinating, cook the mushrooms. In a large, heavy sauté pan, heat the remaining 2 tbsp oil (or more if needed to coat the pan lightly) over high heat. Tilt the pan to spread the oil. In rapid succession, add the mushrooms, lemon juice and lemon zest, then cover and cook, shaking the pan, for 3-5 minutes, until the mushrooms begin to brown around the edges. Add the remaining rosemary, thyme, and garlic and cook for another minute or two, being careful not to burn the garlic. Add half of the vinaigrette and cook until the liquid in the pan is almost completely absorbed by the mushrooms. Remove from the heat and reserve until ready to serve.

Step 4: To cook the quail, prepare a medium-hot charcoal and/or wood fire in a grill. If you are working with bone-in birds, split them at the backbone so they can be laid flat on the grill; if the breastbones have been removed, tuck the wing tips behind the shoulders to keep the breasts uncovered for nice grilling.

See more recipes from Cindy Pawlcyn.

Reprinted with permission from Cindy Pawlcyn’s Cindy’s Supper Club (2012 Ten Speed Press).