How to Cook Comedor's Crispy Quail

Fernanda Tapia White (MET’09) and Jakob White (MET’09), chef-owners of Comedor in Newton, Mass., demonstrate how to cook crispy quail stuffed with jasmine rice and chorizo, topped with a pomegranate gastrique.

[Samprasad]

Cooked with your idea. It came out lovely. Thanks

[davidl]

This dude was my best friend in high school and college lol haven’t talked to him in 7 years

[valjauful]

Wow, def trying this for New Year s meal

[charitobarragantorres]

They look delicious but I cannot find the recipe.

[stevegarza]

What temp is the oven at when you put them in?

[floot]

Amazing.... I had no idea peru grew pomegrantes, but they do like dry and hot...

[Larryloafer]

Jesus, you could tow a truck with that string ;)

[Gunnl]

that looks like everything but chorizo ... what sort of chorizo is that ? From which country ?

[lespaulgailbert]

great looking chefs, i like to try it with embutido

[Sun-soilproductions]

Say ”nicely” 12 more times then maybe I would’ve subscribed

[zaccomusic]

nice content
I hope you keep update :)

[kib]

Very nice, but loose the rings. Keep them in a jewelers chain around the neck. I use caul fat instead of rope, not kosher, but not an issue yet, and it simplifies serving.

[kariiamba]

I prefer quail over chicken. Nice recipe

[wyatth]

Uh yes I got all those amounts of ingredients

[AideGDiaz]

Can I use something else than chorizo?

[floot]

Actually, this is on my to-do list. I have all ingredients except the peruvian spice, but that I can find online. I live in 'mediteranean' australia... So it's all here somewhere... Cheers

[awordon]

Notice they added hot rice to raw quail

[E.Valley]

I'll prepare quails instead of turkey in my family Thanksgiving Dinner