cat lover
12-03-2006, 08:38 AM
This is from Cooking Light Magazine
8 each quail, semi-boneless
Jalapeno Plum Sauce (recipe follows)
2 1/2 tbsp soybean oil
1/3 cup red onions, small dice
1 1/2 tbsp garlic, minced
1/2 jalapeno pepper, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tbsp curry powder
1/2 tsp allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
Jalapeno Plum Sauce
In a heavy pot, cook red onion, garlic and jalapeño pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce and the fruit juices.
Cook over mediumlow heat for 1 hour and 15 minutes uncovered and stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce.
This sauce can be made ahead of time and freezes well.
Grilled Quail
Brush both sides of the quail lightly with soybean oil and place them, breast-side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast-side up and baste liberally with Jalapeño Plum Sauce. Don't be afraid of the sauce being too spicy—most of the heat from the jalapeño comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple of minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes, depending on your grill.Serve them hot off the grill with a bowl of the sauce on the side. 4 servings
8 each quail, semi-boneless
Jalapeno Plum Sauce (recipe follows)
2 1/2 tbsp soybean oil
1/3 cup red onions, small dice
1 1/2 tbsp garlic, minced
1/2 jalapeno pepper, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tbsp curry powder
1/2 tsp allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
Jalapeno Plum Sauce
In a heavy pot, cook red onion, garlic and jalapeño pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce and the fruit juices.
Cook over mediumlow heat for 1 hour and 15 minutes uncovered and stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce.
This sauce can be made ahead of time and freezes well.
Grilled Quail
Brush both sides of the quail lightly with soybean oil and place them, breast-side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast-side up and baste liberally with Jalapeño Plum Sauce. Don't be afraid of the sauce being too spicy—most of the heat from the jalapeño comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple of minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes, depending on your grill.Serve them hot off the grill with a bowl of the sauce on the side. 4 servings