Open Flame recipe: Bacon-Wrapped Jalapeno-Stuffed Quail with Serrano Glaze

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.