Thanks to Chef Tim Byres of Smoke & Chicken Scratch Restaurants for this recipe.
In South Texas, quail hunting is a hugely popular sport. I always get questions from hunters about an easy recipe for quail, so this is it. If your grill is not large, you can cook the quail in three batches of 4.
To make the chile barbeque, place all the ingredients in a food processor and puree. Reserve half of the puree.
To prepare the quail, coat them using the remaining half of the puree. You can go straight to the grill with the quail, or they can marinate for 1 hour, refrigerated, before grilling. Prepare the grill for direct heat (see page 20). Place the marinated quail quarters directly over the fire. Cook them for 3 to 4 minutes on each side, until they reach an internal temperature of 145F. The meat should be pink and juicy. Allow the grilled quail to rest for 10 minutes. Warm up the Hominy in a pan with a touch of oil.
To plate, spread 2 heaping tablespoons of the reserved chile barbeque on each plate. Spoon some of the hominy on top, and place about 8 grilled quail quarters on top of the hominy.
2 cups Chile Puree with guajillos
4 cloves garlic
2 jalapeno chiles, stemmed and seeded
Juice of 3 limes
1 tablespoon ground caraway
½ tablespoon ground cumin
½ tablespoon ground coriander
2½ teaspoons sugar
2 ½ teaspoons kosher salt
¼ cup (about ¼ bunch) packed fresh cilantro
¼ cup (about ¼ bunch) packed fresh mint, chopped
¼ cup olive oil
12 quail, cleaned, quartered, and patted dry OR
2 small chickens, cut in half to grill. This should give 8 quarters
2-3 cups of basic Prepared Hominy, rinsed
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