Because being healthy pays off when you're old while eating delicious food pays off RIGHT NOW!

We were once accosted by an animal rights activist who was against all meat consumption. We asked her what her diet consisted of and she told us only vegetables, greens and grains. When it seemed that resistance was futile, we started preaching to her about the plight of the plants. How they are lined up in a row and how their offspring are torn from their wombs. "Plants are sentient, damn it!" we screamed. They appreciate classical music, they lean toward the light, and they grow better when you chat with them. She didn't bother us again. Feigned lunacy is an effective weapon against any argument!

4 quails, marinated overnight in white wine and fresh herbs
1 cup of fresh morels
1/2 cup of the white wine marinade from the quail marinade
1/4 cup of demi-glace
1 stick of butter
salt and freshly ground pepper

Cook the quails in a pan over medium heat with 1/2 the butter. Cover and flip often until they are done (about 10 minutes depending on their size.) Add more butter if necessary.

When quails are done, remove to a warm place (like on top of the stereo. Your TV should be cold because while you are cooking you should be kissing your dinner date every now and then - not watching TV like a schmuck.) Add more butter to the pan. Sauté the morels for no more than 4 minutes, turning periodically and put beside the quails.

De-glaze the pan by adding the wine marinade, salt, pepper and demi-glace. Boil rapidly on high heat until reduced by half. Pour the sauce over the quail and morels and serve.

Serves a lady and gentleman.


leftRepression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.