QUAIL

A rich assortment of stuffings, glazes and sauces give big flavors to a little bird in quail dishes. The Longbranch in Abita Springs prepares its quail stuffed with grilled sweetbreads along with quinoa, scallions and a French-style barbecue sauce. Nearby, the Abita Brew Pub fries its quail, then stuffs it with boudin and dresses it with a blueberry glaze made from the brewery's Purple Haze beer. Chef Danny Trace at Café Adelaide packs his quail with a Chilton peach and foie gras stuffing, glazing it with bourbon and molasses and serving it all with a sunny-side up quail egg. The Uptown cottage restaurant Dick & Jenny's puts Marsala apple cider sauce on sautéed Mississippi quail and serves it with a smoked mushroom bread pudding and greens. Quail gets an Asian spin at La Cote Brasserie, where it is crusted in wasabi and paired with baby bok choy, Japanese eggplant and Szechwan tomato puree.