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GOODNESS
Bay Leaf: That green headband around Ceasar's head was bay, and it has a long and glorious culinary history in Mediterranean countries.
Bay can be bitter when fresh, so let it dry for a few days if you pluck it green from the tree. After drying, it keeps nicely in an airtight jar. It gives up its flavor slowly, which is why you add it to the beginning of slow-cooked soups and stews. It has a slightly musty aroma with shades of nutmeg that can overpower a dish, so only use half a leaf for each serving. Don't forget to pull them out before serving!
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Thyme: This aromatic herb has anti-inflammatory and anti-oxidant properties and contains thymol, a well-known antiseptic (you might be gargling with it). It's good for the digestion and is supposed to have some aphrodisiac qualities, although that just may be be due to the well-known connection between love and good food.
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Recipe

Grilled Quail Salad

serves
prep time: 10
cook time: 378

ingredients

  • marinade
  • 1/2 cup fresh orange juice
  • 1 lemon, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme, crumbled
  • 1 teaspoon juniper berries*, crushed
  • 2 tablespoons molasses
  • 2 dried small chilies (each about 1 inch long) or 1/2 teaspoon dried hot red pepper flakes
  • 2 garlic cloves, crushed
  • 8 boneless quail**
  • * available at specialty foods shops and in spice section of many supermarkets
  • ** available at some butcher shops
  • dressing
  • 3 tablespoons tarragon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 2 navel oranges, peel and pith cut away and sections cut free from membranes
  • 1 mango, peeled, pitted, and sliced
  • 1/2 cup pepitas (hulled green pumpkin seeds)***, toasted lightly
  • 2 cups packed mesclun (mixed baby greens), washed and spun dry
  • ***available at natural foods stores

directions

Make marinade:

In a bowl or baking dish stir together marinade ingredients until combined.

Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.

Make dressing:

In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.

Prepare grill.

Grill quail in batches on an oiled rack set 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.

Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.