Thursday, November 24, 2011

Cordonices en Almendrado (Quails in Almond Sauce)

My marinated quail was such a hit last year for Thanksgiving that I decided to do it again. This year, to stick with the Californio theme, I served the birds with an Almendrado (almond sauce). I also used more of my chardonnay molasses. Delicious!


  • 4 crushed tepin chilis
  • 2 bottles of birch beer or root beer
  • 1/2 C balsamic vinegar
  • 1 t ground cumin
  • 2 T fresh oregano
  • 2 T fresh thyme
  • 1 t sea salt
  • 1/2 C chardonnay molasses
  • 1/2 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. Thanks to my grill-master husband for making this so easy.

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