Chef Jon Beeaker, Acme Food & Drink, Portland, OR.
Yield: 6 servings.
6 semi-boneless quail as needed, jasmine rice as needed for garnish, chopped cilantro as needed for garnish, green onion
MARINADE: 2 bunches cilantro, finely chopped 1 Tbsp. black pepper, ground 3 red Fresno chilies, seeded and finely minced 7 garlic cloves, finely minced 1 cup fish sauce 3 Tbsp. granulated sugar 2 limes, zest and juice
SWEET CHILE JAM (MAKESAPPROXIMATELY1QUART): 4 oz. ginger, peeled and minced 2 Tbsp. garlic, minced 4 red Fresno chilies, seeded and minced 1 shallot, minced 1 cup granulated sugar 1 cup rice wine vinegar (unseasoned) 1 cup apple cider vinegar
In a large bowl, combine the marinade ingredients and pour over the quail. Marinate at least 4 hours, preferably overnight.
Prepare grill and cook each quail, making sure to turn twice on each side. Grill for approximately 6-8 minutes, or until quail is just cooked through. Serve immediately with jasmine rice, chopped cilantro, green onion and sweet chile jam.
For sweet chile jam: In a food processor, combine the ginger, garlic, chilies, shallot and sugar. Process to a paste and transfer to a sauce pot. Add the vinegars and cook over low heat until the liquid becomes thick enough to coat the back of a spoon. Remove from the heat and cool. Sauce will last for weeks in the refrigerator.
