Gourmet Yourself: Ancho Glazed Texas Quail Recipe

Quail ain't nothin' but a bird, ya'll

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    NEWSLETTERS

    Mary Phillips
    Ancho Glazed Grilled Texas Quail

    Ingredients:

    Ancho Glaze
    2 tablespoons unsalted butter
    2 tablespoons honey
    1 tablespoon ancho chile powder
    1 tablespoon dark chile powder 
     
    Grilled Quail
    4 semi-boneless Texas quail
    2 tablespoons olive oil
    1/2 teaspoon kosher salt, to taste
    1/4 teaspoon black pepper, to taste 
     
    Honey Roasted Pears
    2 tablespoons olive oil
    2 Starcrimson pears, large diced
    1/8 teaspoon kosher salt, to taste
    1/16 teaspoon black pepper, to taste
    2 tablespoons honey 
     
    Smoked Onion Vinaigrette
    2 small red onions, peeled and cut in half
    1/4 teaspoon kosher salt, to taste
    1 cup olive oil
    1/8 teaspoon black pepper, to taste
    1 tablespoon Dijon mustard
    2 tablespoons brown sugar
    2 tablespoons red wine vinegar 
     
    Plating
    1 teaspoon olive oil
    4 quail eggs
    2 cups spring mix 
     
    Directions:
    Ancho Glaze
    In a small mixing bowl, mix all of the glaze ingredients until smooth and completely incorporated. 
     
    Grilled Quail
    1. Heat your grill.
    2. Season the quails with kosher salt, black pepper, and olive oil.
    3. Place the quails at an angle on the hot grill for two minutes. Turn the quails to the other angle and grill for 2 more minutes and flip over. Grill at that angle for two minutes. Turn the quails to the other angle and grill for two more minutes.
    4. Remove from grill and glaze the grill