| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game-pl, Grill/broil, Marinade-pl | 6 | Servings | ||
INGREDIENTS
| 6 | Quail, boned | |
| 6 | Cremini mushrooms | |
| 1 | Orange, sliced 3/4-inches | |
| thick | ||
| 1/8 | c | Pickled ginger slices |
| 6 | Elephant garlic cloves | |
| roasted | ||
| Fresh basil for garnish | ||
| 2 | Skewers | |
| marinade- | ||
| 3/4 | c | Molasses |
| 3/4 | c | Orange juice |
| 3 | Cloves garlic, minced | |
| 1 | T | Grated ginger |
| Salt and pepper, to taste |
INSTRUCTIONS
Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature. Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@netrax.net>. Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 343
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 124.7mg
Sodium: 209.6mg
Potassium: 990.4mg
Carbohydrates: 49.8g
Fiber: 2.1g
Sugar: 38.6g
Protein: 21.9g