July 6, 2006
RH Staff
| 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 (MAKES APPROXIMATELY 1 QUART):
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.
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