C o r d s a n a d a The With Farofa

C o r d s a n a d a The With Farofa
ingredients:
20 clean quail
seasoning :
½ cup oil1 cup of oregano1 cup dry white wine or rice vinegarl whole bunch of parsley and chives1 cup ( cup) (tsp ) onion, chopped coarsely6 cloves of minced garlic , coredsalt and pepper to taste3 sprigs of basil and 3 whole sprigs of mint
How to Prepare :
After cleaning the quail , birds wash under running water , dry on a paper towel or cloth and clean.
Season with oil, salt , garlic , white wine , oregano , onion, parsley and chives and mint majericão .
Leave for 4-6 hours in the seasoning inside the refrigerator , turning occasionally .
Then take quails seasoning , place the quail on a spit for roasting in grill , placing 60 cm above the coals , turning several times , once to bake evenly.
The skewer is placed from the neck to the curanchim .Curanchim is the end of the backbone of the bird .
 * You can roast the quail in the oven topped with bacon and then with aluminum foil . *
Garnish :
Simple streusel :
½ cup of tea oil2 cups cornmeal orhalf and half the corn of tapioca flourl cup ( tea) of chopped green olivesl cup ( tea) of chopped parsleyl grated onion50 grs . chopped bacon100 grs . Baked sausage and ground, or kids baked chicken and groundsalt and pepper to taste .4 hard boiled eggs and chopped fine choosy , poached or fried food .
How to prepare :
Fry the bacon in the oil with the sausage then add the onion let wilt , add the flour , boiled eggs , olives parsley, salt and pepper
Put the roasted quail on a platter of clay
The headlight serve separate
Accompanying salad of watercress , arugula , endive .
Option - II : grated or shredded and whole radishes, sliced ​​crosswise with the stem cucumbers.
III - option :
You can serve with coleslaw and onion thinly sliced ​​into rings
Accompanies past small potatoes cooked in olive oil and place over cream cheese and chopped parsley .
Accompanies the fried breaded banana .