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Ingredients included in this recipe are Quail (6 ounce ), bacon - mesquite or pepper flavored, flour - unbleached, salt, pepper - black, Thyme - crumbled, olive oil.

This Tuscan technique is guaranteed to turn ho-hum chicken into a juicy, crisp-skinned, flavorful delight. Called pollo al mattone in Italian, the dish starts with a flattened chicken and a savory marinade. Add a foil-covered brick to hold the chicken flat to the grill while it cooks. The result is the crispest possible exterior and a juicy, evenly cooked interior. Switch up the marinade -- recipes for four delicious versions are offered here -- for extra variety.

Bring home restaurant-inspired flavors and techniques with this summery recipe. Rosemary-marinated Cornish hens are grilled under a brick -- then served with fresh, grilled figs, gorgonzola and honey.