Quail kabob with molasses, oj, ginger and garlic (gc)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Quail; boned | |
| 6 | Cremini mushrooms | |
| 1 | Orange; sliced 3/4-inches thick | |
| ⅛ | cup | Pickled ginger slices |
| 6 | Elephant garlic cloves; roasted | |
| Fresh basil for garnish | ||
| 2 | Skewers -marinade--- | |
| ¾ | cup | Molasses |
| ¾ | cup | Orange juice |
| 3 | Cloves garlic; minced | |
| 1 | tablespoon | Grated ginger |
| Salt and pepper; to taste | ||
Directions
Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.
Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer <4paws@...>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1 #717 by 4paws@... (Shermeyer-Gail) on Aug 03, 1997