BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley
Ogden, Lark Creek Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Ingredients:
4 oz. Dark Molasses
2 oz. Honey
4oz. Jamaican Jerk Sauce
1 tspn. Pumpkin Pie Spice
1 tspn. Garlic (fresh chopped)
5 Quails (boneless)
4 Bamboo Skewers (long)
Procedure:
Mix all ingredients together well. Soak skewers
in water 2 hours. Skewer two quails with two
skewers. Baste quails while grilling over HOT
coals. Keep warm.
2
cups Jicama (julienne)
1 cup Asian Pear (julienne)
4 oz. Conway's Sesame Raspberry Vinaigrette
1 cup Basil (fresh chiffonade)
1 cup Mint (fresh chiffonade)
1 cup Cilantro Leaves (fresh picked)
Toss
all ingredients together. Chill
Garnish:
Frisee lettuce
Rouge Savoy Leaves
Albino Savoy Leaves
Make
a decorative bed with lettuce. Place 4 oz. of
Asian slaw on lettuce. Place BBQ quails on plate.
Serve.
Other
Great Fusion Recipes:
Balsamic
Fig Marinated Pork Tenderloin with
Lulu's Balsamic Fig Vinegar
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
BBQ
Quail Basted in Molasses with Asian Slaw
By Chef Bradley Ogden, Lark Creek
Inn, Larkspur, CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
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