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Steak
Grilled Quail with a Molasses Rub
Yield: 4-6 Servings

8 QUAIL-RINSE AND PAT DRY
4 TBS. OLIVE OIL

HONEY/CHILE SAUCE
1 CUP HONEY
1/2 TBS. SAMBAL CHILE SAUCE (A spicy Southeast Asian condiment made, in its simplest form, from chile peppers and salt. Found in the international food aisle of the market.)
1 TBS. CUMIN
SALT AND COARSELY GROUND PEPPER TO TASTE

In a mixing bowl, combine all ingredients and stir together. Pour mixture over the Quail and let marinate for 1 hour in the refrigerator before cooking.

Heat grill. Place the Quail on a high to medium heat, for approximately 5 minutes on each side. Remove, cut in quarters, and serve warm.

OR

MOLASSES RUB
1 CUP GRATED PILONCILLA (A MEXICAN BROWN-MOLASSES SUGAR)
1 TBS. KOSHER SALT
1 TBS. FRESHLY GROUND BLACK PEPPER

Heat grill. In a mixing bowl combine all ingredients with a whisk until well mixed. Drizzle olive oil on Quail. Coat the Quail throughly in the rub.
Place the Quail on a high to medium heat,  for approximately 5 minutes on each side. Remove, cut in quarters, and serve warm.

 

 
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