01-17-2006, 04:13 AM
Ingredients
8 each quail, semi-boneless
2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed )
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
Instructions
In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.
Brush both sides of the quail lightly with soybean oil and place them, breast side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast side up and baste liberally with Jalapeno Plum Sauce. Don't be afraid of the sauce being too spicy as most of the heat from the jalapeno comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes depending on your grill.
Serve them hot off the grill with a ramiken of the sauce on the side,a nice portion of saffron or curried rice and three slices of fresh plums fanned out with a sprig of parsley for garnish.
8 each quail, semi-boneless
2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1 1/2 each jalapeno peppers, chopped ( seeds and ribs removed )
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
Instructions
In a heavy pot, cook red onion, garlic and jalapeno pepper in soy bean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce, plums, and the fruit juices. Cook over medium low heat for 1 hour and 15 minutes uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce. This sauce can be made ahead of time and it freezes well.
Brush both sides of the quail lightly with soybean oil and place them, breast side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast side up and baste liberally with Jalapeno Plum Sauce. Don't be afraid of the sauce being too spicy as most of the heat from the jalapeno comes from the discarded seeds and ribs. Continue to turn and baste the quail every couple minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes depending on your grill.
Serve them hot off the grill with a ramiken of the sauce on the side,a nice portion of saffron or curried rice and three slices of fresh plums fanned out with a sprig of parsley for garnish.