Grilled Quail with Jalapeno Sauce
RED: MERLOT/PINOT NOIR
WHITE: CHARDONNAY/ROSE (DRY)/PINOT GRIS
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- boneless (semi) large quail
- 2 Tbsp
- olive oil
- 4 sprig(s)
- fresh thyme
- 2 sprig(s)
- fresh rosemary
- 2 clove
- fresh garlic, chopped
- 1/2 tsp
- creole seasoning
- 1/2 tsp
- jalapeno, seeds removed and chopped
- 1 clove
- garlic, chopped
- 1 oz
- dry white wine
- 1/4 c
- heavy cream
- ground black pepper
1Remove the stems from all herbs and chop.
2Mix the herbs, garlic, seasonings and oil together and coat the quails, both inside and out.
3Allow to soak overnight in fridge.
4Grill quails over medium heat w/ a light sprinkle of creole seasoning until cooked through.
5Serve hot w/ jalapeno and garlic cream sauce.
Saute the jalapenos and garlic in butter.
Deglaze the pan w/ white wine and reduce until pan is almost dry.
Add cream and season w/ a pinch of salt and pepper.
Reduce the sauce until it thickens to a nice rich coating sauce and pour over the quails.