Terra Lacquered Quail with Hong Kong Noodles

We are having a group of friends over with particular dining tastes…. one likes their meat overdone, the other likes their fish overdone.  We’re not ones to cook overdone meats (at least not on purpose)… or different meals for different guests at the same table.  So we wanted to make a nice meal that basically wasn’t red meat or fish.  So we found this interesting recipe in our Terra cookbook, (a book I highly recommend, BTW) we thought we’d do a trial run on, to see if it was ‘good enough’ for our special guests.  We used cornish hens instead of quail.

I cut the hens in half and marinaded overnight in the soy-ginger marinade (soy sauce, ginger, garlic, sugar, water, pepper flakes, and cornstarch slurry).  Then just before dinner, I put them on a cookie sheet and baked at 425F for 20 minutes.  (The recipe calls for deep frying the birds… but I thought that would be too much to orchestrate with a large group, so decided to bake instead.)  They were AMAZING.  Very very good.

lacqrd hen_Ssi

I served them with the noodles called for in the Terra book, which were equally awesome.

Noodles are cooked, tossed with julienned red pepper, carrot, cucumber, and cilantro, and their ginger-mustard vinaigrette:

1-1/2 t. chopped ginger

1/4 t. chopped garlic

1/4 c. rice vinegar

1 T. soy sauce

1 T. brown sugar

1-1/2 t. season oil

pinch red pepper flakes

1 T. corn oil

2-1/4 t. dijon mustard

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