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Grilled quail

Serves 4 to 6

4 cloves garlic, crushed
1 tablespoon salt
3 tablespoons olive oil
1/4 cup lemon juice
3 tablespoons balsamicvinegar
1 teaspoon fresh rosemary leaves
10 quail, cleaned and halved
1. Prepare an outdoor charcoal or gas grill, or set a cast-iron grill pan over medium-high heat on a stovetop.

2. In a large, shallow dish, combine the garlic, salt, oil, lemon juice, vinegar, and rosemary. Place the quail in marinade, toss to coat it all over, and set aside for 30 minutes, or until grill is ready. (Coals should be covered in white ash.)

3. Grill quail skin side down, 2 inches apart, for 3 to 4 minutes on each side, or until the skin starts to brown and the flesh turns pink.

Pino Maffeo

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