Bacon-Wrapped Jalapeno-Stuffed Quail with Serrano Glaze
6 quail breasts, cut in half
3 slices of bacon cut in half and blanched in water 1 minute
Pinch of chile powder
Salt and pepper to taste
1 fresh jalapeno, julienned in 6 strips
2 ounces serrano glaze, recipe below
• Season each quail breast with salt and pepper and chile powder.
• Set bacon strips out side to side. Place one jalapeno slice in the center of a quail breast, place on bacon strip and roll.
• Prepare grill for direct and indirect cooking. If using charcoal or wood, leave half the grill empty. Using high, direct heat, grill each quail 2 to 3 minutes, until bacon has crisped up. Then move to unlit portion of grill. If using propane, simply turn off half the burners.
• Brush with Serrano Glaze and cook over indirect heat 7 to 8 minutes, until quail has reached 165 degrees.
• Serve with mixed greens and cornbread.
1 jar apricot preserves
2 serrano chiles, chopped
¼ red onion, chopped
1 teaspoon butter
1 teaspoon minced garlic
¼ cup white wine
Salt and pepper
• Heat saute pan to medium high. Melt butter, add garlic and swirl in to combine. Saute chiles and onions until soft, about a minute. Add wine and reduce by 2/3, about 5 minutes. Add preserves and cook until liquefied. Let cool 10 minutes. Puree and strain through a sieve.
• Source: Mark Ridener, A Good Egg Dining Group.