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Anguillian Jerked Quail

Yield: 4 dinner portion
8 Boneless Quail
1⁄4 cup Kitchen D.Orr Anguillian Jerk Rub
2 Tbsp. Kitchen D. Orr Aux Poivres Blend
3 branches Thyme
4 Cloves Garlic
1 Tbsp. Minced Ginger
4 Key Limes, sliced into thin rounds
3 Allspice Berries, crushed
1⁄4 C Olive Oil
Additional Chilies if desired
Salt and pepper to taste

Remove quail from package and pat dry with a clean cloth or paper towel.

Combine remaining ingredients and mix well. Taste the marinade and adjust to taste.
Marinade quail for at least 15 minute up to over night in the refrigerator.

Grill (or sauté) skin side down until the skin becomes nice and crisp and most of the fat cooks out. Approximately 5-7 minutes. Be careful not to burn, move away from coals if grilling, if sautéing adjust temperature as needed.

Turn quails to flesh side and quickly sear. Do not over-cook or they will become dry. We cook them to medium rare at Cuisinart Resort & Spa.

Remove to a warm serving dish, squeeze a little fresh lime over them and serve.

> See more in Gold D'Orr Recipe area



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