Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Plum-glazed butterflied quail   Yield: 4 Servings   12 Quail; thawed if frozen      2 tb Butter or Margarine 1/3 c Plum Jam      1/4 ts Basil Leaves; dried 1 tb Red Wine Vinegar  Salt Pepper Rinse quail and pat dry. Cut through backbone of each bird with poultry shears or a knife. Place quail skin-side up on a flat surface and press down firmly cracking bones slightly until birds lie flat. In a 2 to 3 cup pan combine butter jam and basil; stir over medium heat until jam melts. Blend in vinegar and set aside. Place birds skin-side up on a grill 4-6" above a solid bed of hot coals. Cook turning occasionally until skin is browned and breast meat is still pink at bone (cut to test) 8-10 minutes total. During the last 5 minutes on the grill baste with the jam mixture. Add salt and pepper to taste. Per Serving: Calories: 373 Protein: 30 g Fat: 22 g Carbohydrates: 12 g Sodium: 121 mg Cholesterol: 10 mg. Source: Unknown Typed by Katherine Smith