QUAIL APPETIZER

Recipe courtesy Ming’s Restaurant, Palo Alto, CA

1/2 cup pecans, roasted and rough chopped
1 teaspoon rosemary, finely chopped
4 boned quails, washed and dried
Pinch salt and pepper
1/4 cup cane syrup

Mix the pecans and rosemary together and divide into 4 parts.

Stuff the cavity of the quail with the mixture.

Salt and pepper the quails and grill over hot coals for 5 minutes per side.

While the quails are grilling, mix together the cane syrup and butter and drizzle over the quails immediately after pulling them off the grill and serve.

Yield: 4 servings