New recipes, February 1, 2012

Quail in Pomegranate Jus from the September 2006 Gourmet, and Green Bean Slaw from the August 2011 Food and Wine. These were both very tasty, and worked well together. This is the second time we have boned quail--it looked like we really butchered them (not in a nice way!) but they looked great after they were cooked. We give them both a 4.
Wine: Barnard Griffin Columbia Valley Cabernet Sauvignon 2008