Grilling with Bobwhite Quail

Let’s face it, something about cooking on an open flame is just about as good as it gets, so make it last as long as possible. Other than the same old chicken, steak, hamburgers or hot dogs, I suggest you try something different like quail. These little game birds are fantastic on the grill. They only take about 12 minutes to cook and make a great display on both plate and platter. When served with a variety of roasted vegetables and sautéed sweet potatoes followed with a frozen key lime pie, you will have a feast that would please nobility. Although the recipe I am providing this month calls for quail, you can also use dove, grouse and Louisiana chucker.

Farm-raised quail can be purchased locally, but the wild variety can be used with a couple of extra steps. Game birds are considerably leaner than their farm-raised counter parts. That means the wild variety can quickly become very dry. To prevent a dry wild bird, brine them for about two hours and baste liberally with an olive oil just before grilling. These steps are not necessary if you purchase your quail at local grocery store. Keep the grill pit hot, your basting mop wet and try our Grilling Bobwhite.

– Chef John Strand

Grilled Quail

MAKES 4-6 SERVINGS

8 quail, split in the center of the breast bone (Most purchased quail come already split.)
2 teaspoons olive oil
2 teaspoons kosher salt
1/2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme
1/2 cup of your favorite Barbecue sauce

Preheat your grill to 550 to 650 Fahrenheit. Pat the quail dry with paper towels and set aside. In a large bowl add all the remaining ingredients and whisk to incorporate. Toss all the quail into the bowl and gently toss until all the birds are well-coated. Refrigerate covered for 30 minutes.

Transfer the quail to the grill and cook for 5 minutes on each side. Brush the quail with the leftover seasoned barbecue sauce and cook for 1 minute longer on each side, just until the sauce starts to caramelize. Serve immediately.

Roasted Vegetable Medley

MAKES 4-6 SERVINGS

3 cups broccoli florets
2 cups cauliflower florets
1 cup baby carrots
1 zucchini, cut into
1-inch slices
1 bunch fresh asparagus, trimmed
4 tablespoons olive oil
4 cloves garlic, minced
1/2 sweet onion thinly sliced
1/4 cup chopped fresh basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

Preheat oven to 375 degrees Fahrenheit.

Place all of the prepared vegetables into a large bowl and toss until well mixed. In a separate bowl, combine olive oil, garlic, onion, basil, salt and pepper. Pour over the vegetables and toss again until all the vegetables appear to be coated with the oil mixture. Transfer the mixture to a roasting pan and bake in the preheated oven for 30 minutes. With a flat spoon gently turn the vegetables then continue baking for another 30 minutes. Once tender and lightly browned, remove from the oven and allow to cool for 15 minutes then serve.

Sautéed Sweet Potatoes with Caramelized Onion

MAKES 4-6 SERVINGS

2 tablespoons butter
1 cup onions, sliced
2 teaspoons olive oil
3 sweet potatoes peeled and cut into 1/2-inch cubes
2 cloves garlic minced
1/2 cup chicken bouillon
Salt and pepper to taste

In a large nonstick skillet, heat oil and butter over medium heat until the butter stops foaming. Add the onions and stir to coat. Reduce the heat to medium low and cook for 15 minutes without stirring. Stir and turn the onions and cook for another 15 minutes until they take on a medium dark caramel color. Add the sweet potatoes and increase the temperature to medium-high. Cook for 10 minutes stirring continuously. When sweet potatoes turn bright orange and start to brown on their edges, reduce the heat to medium, add the garlic and chicken bouillon, then cover and cook until the liquid is absorbed and the sweet potatoes are very soft. Salt and pepper to taste.

Frozen Key Lime Pie

MAKES 8 SERVINGS

4 egg yolks
1 (5-ounce) can sweetened condensed milk
1/4 cup key lime juice
2 tablespoons fine lime zest
4 egg whites
1/4 cup extra fine white sugar
1/4 teaspoon cream of tartar
1 (9-inch) prepared graham cracker crust
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

In a large bowl, beat yolks until very light and fluffy. Add sweetened condensed milk and beat until double in volume. Slowly blend in lime juice and lime zest. Place the filling in the refrigerator while whipping whites. In a large glass or metal mixing bowl, beat egg whites until they become foamy. Gradually add sugar and cream of tartar, continuing to beat until stiff peaks form. Gently fold whites into yolk mixture. Pour mixture into crust. Then make the whip cream mixture by beating the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze preferably overnight but no less than 4 hours. Serve frozen.

Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.