Grilled Quail with Spicy Eggplant Relish
Procedure
- 1 Rub the quail with salt, pepper, thyme, and 2 tablespoons (1 ounce, 28 ml) oil.
- 2 Grill quail to desired doneness, 6 to 8 minutes per side, remove, and set aside.
- 3 Combine the sugar, salt, mustard, vinegar, remaining oil, and parsley.
- 4 Toss the squash with the dressing.
- 5 Divide squash among 4 plates and place 1 warm quail on top of squash. Serve with relish.
Spicy Eggplant Relish
Procedure
Chef Critique - Good grill marks
My Critique - The spiciness of the relish works well with the gamey quail
Group Critique - Delicious with relish
- 1 Preheat the oven to 425°F (220°C).
- 2 Plump the raisins in the vinegar for 15 minutes.
- 3 Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplants are soft. Remove and let cool.
- 4 Peel eggplant and cut into ½-inch (1.2 cm) dice.
- 5 Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutes or until soft.
- 6 Add the salt and pepper, garlic, and jalapeño; stir well and cook 4 minutes.
Chef Critique - Good grill marks
My Critique - The spiciness of the relish works well with the gamey quail
Group Critique - Delicious with relish