Shared Recipes!

Oven Roasted Quail With Lime Glaze

By: Manchester Farms (a local farm producing quail meat, eggs and products)

A wonderful way to serve roasted quail, Foodies!
  1. 4 raw quail (about 1 pound in weight)
  2. All purpose flour for dredging
  3. Salt and pepper to taste
  4. 1½ tablespoon bacon drippings
  5. 2 tablespoons lime juice
  6. 4 tablespoons maple syrup. Honey, or agave
  1. Preheat oven to 400 F.
  2. Lightly dredge quail in flour, then lightly salt and pepper.
  3. In a medium, ovenproof skillet, heat bacon drippings, then pan fry quail over medium heat, skin side down, for 3 minutes.
  4. Turn over, then fry for an additional 3 minutes. Pour lime juice and maple syrup into the bottom of the skillet from the side, not over the quail.
  5. Transfer to the oven, and roast for 5 minutes.
  6. Remove, cut each quail in half, then serve immediately, pouring the maple lime glaze over the top.

More of Manchester Farm’s recipes here.

Rose Sangria

By: Bobby Flay

Need a new drink recipe that reminds you of summer days that have passed? From the T.V. show “Chew” this recipe serves 4-6 people and is divine. rose-sangria


  • 1 bottle of good quality rosé wine (chilled)
  • 1 cup peach nectar
  • 1/4 cup raspberry brandy
  • 1 gala apple (cored and thinly sliced)
  • 1 large ripe peach (halved and finely diced)
  • 1 soccarat raspberries
  • 1 pint blackberries
  • raspberry club soda or seltzer (chilled)
  • fresh mint sprigs (for garnish)
  • ice cubes (to serve)


  • Combine the wine, nectar, brandy, apple, peach, raspberries and blackberries in a pitcher. Cover and refrigerate for at least an hour and up to 8 hours to chill and let flavors meld. 
  • Serve over ice and top off with a splash of club soda and garnish each glass with a sprig of fresh mint, if desired.

Learn better through seeing? Click here to view a clip from their show and see the deliciousness for yourself.

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