For my Oscar dinner, I decided to make quail. I had some local quail from Farmhouse Delivery, I just couldn’t decide how to cook it. Trying to remember what the stuffed Dai Due Quail was stuffed with, I hemmed and hawed between stuffing them and wrapping them in bacon and grilling. So, I decided to stuff them with Kitchen Pride mushrooms, Spring onions and thyme. So I cooked the mushrooms and onions in butter and white wine with garden thyme.
Once this mixture had cooled, I mixed in a bit of Porcini Oil from Con O’lio, the commenced stuffing the quail with it. Knowing the quail should be seasoned dry for a crispier skin, I drizzled a bit of the Porcini Oil on them too, because I couldn’t help it. That olive oil is so delicious. Then I put them in a 375 degree oven.
I also made some Lowell Farms Brown Jasmine Rice, and sauteed (then oversalted) some Springfield Farms spinach. And this was my Oscar dinner.