Southwestern Chile Marinated Grilled Quail
Monday, 26 May 2008
DescriptionThis recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.
At a glance
New Mexico Green
6 quail, backbones removed
For the Marinade:
For the Glaze:
For the Greens:
Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.
To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.
To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.
Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.
Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.
To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.
Serve each quail on a bed of sautéed greens with the reserved glaze.