Gourmet Yourself: Ancho Glazed Texas Quail Recipe

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

By Annie Potasznik
|  Thursday, Jul 12, 2012  |  Updated 10:52 AM CDT
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Tex'outhern Cuisine at Rick's Chophouse

Mary Phillips

Ancho Glazed Grilled Texas Quail

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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

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