Charbroiled Quail Glazed with Red Chile Honey
Marinated Grilled Quail with Red Chile Honey Glaze
This recipe is from one of our many wonderful cookbooks "Foods of the Southwest Indian Nations" by Lois Ellen Frank.
© By Lois Ellen Frank, Ph.D.
Excerpted from Foods of the Southwest Indian Nations published by Ten Speed Press
Wild game birds have been a part of the Southwest Indian diet for centuries. Quail motifs can be found on pottery in both ancient and contemporary works. Animals were never hunted for sport and only what was needed, was killed. This respect for the natural balance of things is a basic Native American creed.
Today game is hunted with the same spirit among most Native Americans. This contemporary recipe for quail is served glazed with a red chile honey which can be served individually as an appetizer or as a main course.
1 Tablespoon fresh sage, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh rosemary, chopped
1-teaspoon black pepper
2 teaspoons chipÃ²tle chile powder
1 fresh Serrano Chile, seeded and finely chopped
1/2-cup olive oil
2 cloves garlic, minced
1 Tablespoon lemon peel zest
6 quail, backbone removed, or partially de-boned
Red Chile Honey Glaze:
4 Dried Red New Mexico Chiles, stemmed, seeded, and broken into small pieces
Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.
In a medium-size mixing bowl, combine together the ingredients for the marinade. Add the quail, making sure each quail is thoroughly coated. Cover and place in the refrigerator, and let marinade overnight.
For the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 3 minutes, then remove from the heat. Let stand 10 minutes, place the mixture into a blender, and 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, then place on the marinated quail. Grill for approximately 5 minutes, turn over and grill another 5 minutes, then remove from the heat.
Brush the glaze onto both sides of each grilled quail. Reserve the remaining glaze for serving. Place the quail topside up in a shallow roasting pan and then place them in the oven at 350 degrees. Cook until done, approximately 15 to 20 minutes or until done.
Serve each quail on a bed of sautÃ©ed greens and a starch such as the wild rice sautÃ© and serve with the remaining glaze.
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â€œUsed with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frankâ€
© By Lois Ellen Frank