Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Quail: * 2 boneless quails * 2 Hachiya persimmons, peeled * 2 Tablespoons ground cinnamon * 1/2 cup olive oil * 1 Fuyu persimmon * 10X sugar, for dusting Read More …
Grilled Cinnamon Quail and Persimmons with Pickled Jalapeño Vinaigrette and Chicories