Saturday, November 28, 2015

Tequila Mockingbird {Page to Plate Thanksgiving}

For a family who has no real culinary traditions for Thanksgiving, save our adventurous tradition, quail seems to make its way to our table almost every year. Done a different way each year, of course.

So, this year, in line with my page to plate Thanksgiving theme, I served 'tequila mockingbird'. You know...after To Kill a Mockingbird.

  • 8 quail (the ones I found this year were deboned)
  • 1/4 C tequila (I used a Buddha's Hand-Infused Tequila)
  • 1/4 C ginger syrup
  • 1/4 C olive oil
  • 1/2 C freshly squeezed orange juice
  • 1/4 C freshly squeezed lime juice (I used fresh Bearrs lime)
  • 1 T ground coriander
  • 1 T ground smoked paprika
  • 1 t sea salt
  • 2 T fresh, rough-chopped cilantro

Whisk all ingredients together - except for the cilantro - and marinate quails for at least 6 hours, longer is better. Grill over hot coals.

Serve hot with a sprinkling of fresh cilantro and more salt, if desired.

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