Quail w/Orange Glaze on a Bed of Spinach and Garlic Orzo

really wanted to do something different for dinner, so instead of chicken, I decided to make Quail (never had it before, but I realy enjoyed it). Season with kosher salt and black pepper and put to the side.For one of the sides I made fried corn, but instead of using fresh yellow corn, I used fresh white corn. Very sweet, very good. Shuck it and rinse in cold water. Set to the side. In a large pan (I used a Cast Iron Pan) slowly fry up a few pieces of salt pork or fatback. While the meat is cooking, take a bowl or plate and a good sharp knife and cut the corn off the cob. Try to slice thinly and cut over one side twice.Once the corn is off the cob, move the knife on an angle and run it down the cob to get the juice (I call it milk) out. Gotta have the flavor, don't want to waste it. So when it is done right, this is what everything should look like, mind you it does take pratice. The meat should be done, remove it and let it drain on a paper towel.In the frying pan that the meat came out of, leave the grease and add 2 tablespoons of butter. Add the corn, and make sure your heat is on med-hi Keep mixing the corn so it doesn't stick. Cook until corn is tender Add about 1/4 cup of milk (I use lactose free milk, but any kind will do)The milk will make the corn creamyAdd salt and pepper to taste then remove corn from pan and put in a bowl and cover with aluminum foil and put to the side. Now back to the quail. In a frying pan, add 3 tablespoons of olive oil and let it get hot then add the Quail. Cook the quail until brown on front and back and completely done. While the Quail is cooking, time to make the glaze. 1 and 1/2 tablespoons of butter in a small sauce pan. Once the butter is melt, add 3 tablespoons of white sugar and 1 and 1/2 cups of orange juice. Mix Let the mixture boil down to about half the volume it started out as and it starts to look thicker Add 2 tablespoons of honey, three quick sprinkles of allspice and 1/4 cup of white cooking wine. (Now I used white cooking wine that is bought in the vinegar aisle of the store because I am not a big white wine drinker...don't like it unless it's sweet)Cook it down until the alcohol cooks off. Add a little salt and a little pepper. Taste it and see if you feel it need something. Remove from heat. The glaze will thicken as it cools. When the meat is brown and done through, add a little white wine to deglaze the pan. Let alcohol cook off and remove from heat. Now time for the final item of the dish, Orzo with garlic and spinach.So first, cook the orzo as directed on the box. Drain and rinse orzo in hot water and sit aside. Now time for the spinach; In a pot, add 2 tablespoons of butter (or you can use olive oil) and 1 tablespoon of minced garlic. Let cook for about 30 seconds and then put 3 or 4 handful of fresh baby spinach in. Once it cooks down add salt and pepper. Replace the Orzo back in the pot it was cooked in, then place spinach and the juice in the orzo. Mix orzo and spinach, add about 1/4 cup of shaved parmesan cheese and mix. The orzo should still be hot so the cheese will melt as it is mixed in.Add salt and pepper to taste and some lemon zest. Now it is time to plate and eat. I placed the corn on the side with a piece of salt pork accenting it, but you can break the meat up and place it on top of your corn. Orzo on the bottom as a bed, Quail on the top and glaze on top of the Quail (I love to mix my corn with the orzo...taste so good, but that is just me). Enjoy, because I and my family sure did.I