Quail Kabob With Molasses, Orange Juice, Ginger And Garlic Recipe - Cooking Index
Quail Kabob With Molasses, Orange Juice, Ginger And Garlic Recipe - Cooking Index
| 6 | Quail - boned | |
| 6 | Cremini mushrooms | |
| 1 | Orange - sliced 3/4" thick | |
| 1/8 cup | 29ml | Pickled ginger slices |
| 6 | Elephant garlic cloves - roasted | |
| Fresh basil - for garnish | ||
| 2 | Skewers | |
| Marinade | ||
| 3/4 cup | 177ml | Molasses |
| 3/4 cup | 177ml | Orange juice |
| 3 | Garlic cloves - minced | |
| 1 tablespoon | 15ml | Grated ginger |
| Salt - to taste | ||
| Freshly ground black pepper - to taste |
Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.
Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade.
Grill, over pecan wood, for 5 minutes on each side.
Serve with "Black-Eyed Pea Salad" (the recipe for which is included in this collection).
Source:
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3639 )
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