Thursday, March 3, 2011

Ancho Glazed Texas Quail...

Ancho Glaze
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Honey
  • 1 tablespoon Ancho Chile Powder Ancho Chile PowderAncho chile powder is made from grinding whole Ancho Chiles (dried poblanos typically used in Mexican cuisine), including the seeds and pod. This powder is a deep red and great used in sauces, salsa, and sprinkled over fish or poultry before grilling.
  • 1 tablespoon Dark Chile Powder Dark Chile PowderDark chile powder is a blend of chile peppers and other herbs and spices, such as garlic and salt. This powder is a very deep dark red in color and possesses a somewhat roasted, toasted flavor. It will often tint the color of the dish you are making with a darker color.
Grilled Quail
  • 4 Semi-Boneless Texas Quail
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Kosher Salt to taste
  • 1/4 teaspoon Black Pepper to taste

Smoked Onion Vinaigrette
  • 2 small Red Onions peeled & cut in half
  • 1/4 teaspoon Kosher Salt to taste
  • 1 cup Olive Oil
  • 1/8 teaspoon Black Pepper to taste
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Red Wine Vinegar

Ancho Glaze
  1. Step 1: In a small mixing bowl, mix all of the glaze ingredients until smooth and completely incorporated.
Grilled Quail
  1. Step 1: Heat your grill.
  2. Step 2: Season the quails with kosher salt, black pepper, and olive oil.
  3. Step 3: Place the quails at an angle on the hot grill for 2 minutes. Turn the quails to the other angle and grill for 2 more minutes and flip over. Grill at that angle for 2 minutes. Turn the quails to the other angle and grill for 2 more minutes.
  4. Step 4: Remove from grill and glaze the Grilled Quail with the prepared Ancho Glaze (see recipe).

Smoked Onion Vinaigrette
  1. Step 1: Season the red onions with kosher salt, black pepper and olive oil in a small bowl.
  2. Step 2: Smoke the onions on a grill or stovetop smoker at 250 degrees F for about an hour or until soft and nicely colored then let cool.
  3. Step 3: Place the onions and all other vinaigrette ingredients into a blender and blend on high until all ingredients are incorporated and smooth.

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