Skip to main content

Marinated Quail

By

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.

Ingredients

  • 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

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

Comments

  1. Jenn EricksonNovember 26, 2010 at 1:33 PM

    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!

    ReplyDelete
  2. Camilla M. MannNovember 28, 2010 at 6:10 PM

    Thanks, Jenn. How'd the earrings go?

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more