| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Game-pl, Mainade-pl, Grill/broil |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless quail -red chile marinade— |
| 2 |
tb |
Ground white pepper |
| 3 |
tb |
Ground cinnamon |
| 3 |
tb |
Ground ginger |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
c |
Red wine vinegar |
| 2 |
tb |
Sesame oil |
| 1/2 |
c |
Peanut oil |
| 3 |
tb |
Ground fennel seed |
| 1 |
tb |
Pureed canned chipotles |
| 2 |
tb |
Ancho chile powder |
INSTRUCTIONS
In a medium saucepan, combine the marinade ingredients, bring to a boil,
and remove from the heat immediately. Brush quail generously with spice
mixture and let marinate, refrigerated, overnight. Prepare a wood or
charcoal fire and allow it to burn down to embers.
Remove quail from marinade, and grill for five minutes on each side.
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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