How to Cook Comedor's Crispy Quail

By: alanwong () in BU Today

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.

Download the recipe here: http://www.bu.edu/today/2015/comedor-restaurant-quail

Tags: thanksgiving, american, cooking, food, cuisine, chile, newton, christmas, holidays, rice, comedor, quail, chorizo, jasmine, gastrique

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