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! Ingredients 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 Procedure 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.