Thursday, November 25, 2010

Marinated Quail

From the Comanche tribe in Texas...

My Thanksgiving meal involved some bartering. I had offered to trade some freshwater pearls for some fennel pollen, but when Jenn Erickson - of Rook No. 17 - met me to trade pearls for pollen, I was delighted to find some bonuses: wild dried tepin chilis and a Madagascar vanilla bean. I had to do some reading about the tepins, but realized they would add some spectacular flavor to my Comanche marinade. I was right! Wow. Now I just need to think of something to do with my fragrant vanilla bean.


  • 2 crushed tepin chilis
  • 1 bottle of birch beer or root beer
  • 1/4 C vinegar (I used a red wine vinegar)
  • 1 t ground cumin
  • 1 T oregano
  • 1 t sea salt
  • 1/4 C maple-agave syrup
  • 1/4 C olive oil
  • 2 T fresh, rough-chopped cilantro

Whisk all marinade ingredients together and marinate quails for at least 6 hours. Grill over hot coals.


  1. Incredible! Camilla, you never cease to amaze me! Your quail look and sound phenomenal and I love that you were able to use the tepins as part of the magic!

  2. Thanks, Jenn. How'd the earrings go?


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