Instructions: Heat 1/2 cup olive oil in a large skillet. Season quail with salt and pepper and place in pan. Brown quail on both sides about 4 to 5 minutes each. When they are golden brown, remove pan from stovetop and place into preheated oven at 350 degrees for approximately 8 to 10 minutes.

Heat 1/4 cup olive oil in a medium-sized skillet over medium heat. Saute shallots for about 1 minute. Add garlic, thyme and red pepper flakes. Saute about 1 more minute. Add roasted red bell peppers and parsley. Stir and remove from heat. Puree in a blender or kitchen processor. Season with salt and pepper.

Remove quail from oven. Serve over a bed of watercress accompanied by the roasted pepper puree.

Comments:
This recipe comes from chef Lisa Freeman of Lodi, California. Lisa can cook like nobodys business. She will also prepare a memorable fish and/or game dinner for you and your guests.

This recipe yields 2 dinner or 4 appetizer servings.

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