In a small pot, combine the garlic, ginger, vinegar, mustard seed and cloves and bring to a boil. Start the pickled green tomatoes two days before, or up to a couple of weeks before, and double or triple the recipe if you want.įor the green tomatoes, toss the tomatoes with the salt and let stand for a day in the refrigerator. Add the vinegar and continue cooking for another 10 minutes.
Add the cabbage and caraway seeds and cook, stirring occasionally until tender, about 15 minutes. In a large pot over medium heat, melt the butter. 1 medium head of green cabbage, sliced thinly.Serve with buttered cabbage and lemon wedges. Remove to a rack or paper towels to drain and lightly season again with salt. Heat the lard or oil in a heavy-bottomed pan until hot (about 350 degrees) and panfry the quail until nicely browned on each side, about 3-4 minutes per side. Dip each breast in the egg mixture, then the breadcrumbs. Season with salt and pepper, then dredge in flour, shaking off the excess. Lay the quail breasts between two sheets of plastic and lightly pound them with a meat mallet to a thickness of about ½”. 2 cups fine breadcrumbs (preferably from finely ground stale rye bread).Mound the lettuces on a plate and place the quail on top. Toss the lettuces well with the drippings and vinegar and season with olive oil, salt and pepper. Remove the quail from the bowl and cut in half. Grill the bread until browned on each side. The quail’s juices will form the dressing for the lettuces. Let rest in the bowl while you grill the bread. Once cooked through, remove the quail to the bowl with the vinegar and toss gently. Grill the quail over a hot fire until well browned on each side, about 4 minutes per side. Brush the baguette with plenty of olive oil. In a large bowl, toss the sliced onion with the vinegar and season with salt and pepper. Marinate the quail: season each quail to taste with salt and pepper, then toss with the olive oil, thyme and honey. 4 handfuls crisp greens or lettuces, washed and dried well.1 baguette, halved lengthwise and cut in half.Start a medium fire in a smoker (200-225 degrees) and hot smoke the quail until done.Remove the birds from the grill and let rest in a warm spot for 10 minutes, then serve.Flip the quail and cook for an additional 3-4 minutes.Turn the quail 90 degrees and grill for another 2 minutes.Place the quail, breast side down, on the grill for about 3-4 without moving them.Brush the grill grates with a little oil.
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