01-17-2006, 03:42 AM
Makes 2 servings
Ingredients:
1 cup scallions, finely chopped
1/4 cup honey
2 tablespoons Worcestershire sauce
4 large cloves of garlic, minced
1 tablespoon dry mustard
2 teaspoons Ancho chile powder
1 cup Chablis
sea salt and fresh ground black peppercorns
4 each 4-5 ounce semi-boneless quail
Preparation:
Combine all ingredients except the quail and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.
Place the quail in a non-reactive baking dish and pour about 2/3 of the sauce over them. Reserve the rest for basting while grilling.
Marinate for about 30 minutes at room temperature and then grill for about 3-4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced.
Remember to baste a couple times while grilling. Serve at once.
Ingredients:
1 cup scallions, finely chopped
1/4 cup honey
2 tablespoons Worcestershire sauce
4 large cloves of garlic, minced
1 tablespoon dry mustard
2 teaspoons Ancho chile powder
1 cup Chablis
sea salt and fresh ground black peppercorns
4 each 4-5 ounce semi-boneless quail
Preparation:
Combine all ingredients except the quail and heat in a saucepan for about 15 minutes over medium heat. Remove from heat and cool to room temperature.
Place the quail in a non-reactive baking dish and pour about 2/3 of the sauce over them. Reserve the rest for basting while grilling.
Marinate for about 30 minutes at room temperature and then grill for about 3-4 minutes on each side. Remove when flesh is firm and juices run clear from the leg when pierced.
Remember to baste a couple times while grilling. Serve at once.