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.