Grilled Quail 2018-03-21T15:17:21+00:00

Project Description


Grilled Quail with Thai Vinaigrette & Grilled Vegetable Spring Roll

Serves 4


8 Quails

Chef Tim Love Game Rub

¼ cup canola oil

1 red bell pepper cut julienne

1 poblano pepper cut julienne

1 yellow squash cut into ¼ inch half circles

1 carrot cut into ½ inch sticks and blanched

1 stalk bok choy cut julienne

¼ cup rice wine vinegar

1 tbsp sugar

4 sheets of spring roll wrappers, 10 inch diameter

1 cup champagne

1 cup rice wine vinegar

¼ cup cilantro chopped

4 garlic cloves minced

2 serrano minced

1 tbsp ginger chopped

2 tbsp Hoisin

1 tbsp fish sauce

½ cup olive oil

½ cup sesame oil

Salt and pepper


Spring Roll: Grill the red pepper, poblano, squash, carrot and bok choy until tender. Toss with ¼ cup rice wine vinegar and 1 tbsp sugar.

Heat the champagne in a pan large enough to place the spring roll wrappers in. Once Champagne is warm, add the spring roll wrappers one at a time so that they can become softened.

Lay out a towel and place the spring roll wrapper on top, the towel will absorb any excess moisture. Place 1/3 cup of the vegetable mixture in the middle of the side of the wrapper closest to you. Roll the spring roll up like it was a burrito.

Thai Vinaigrette: In a blender, add the 1 cup rice wine vinegar, cilantro, garlic, serrano, ginger, Hoisin and fish sauce. In another container, mix the olive oil and sesame oil together. With the blender on low speed, slowly drizzle the oil mixture into the vinegar mixture. Once complete, put in a squeeze bottle and refrigerate. This can be done days in advance.

Quail: Season the quail with Chef Tim Love Game Rub and place in a medium-high heat pan with a ¼ cup hot oil. Cook each side of quail for 1 minute, then reduce heat to low and cover with a lid. Allow to cook for 4 minutes or until quail is desired temperature. Allow quail to rest for 2 minutes before cutting.

In the mean time, cut each spring roll into 3 equal pieces on a bias. Take the plate and put a ¼ cup strip of the Thai vinaigrette down the middle.

Cut the chicken down the middle so that each piece will be a leg, breast and wing. Layer the plate with quail then spring roll. Each plate will have 4 quail halves and 3 spring roll pieces. Enjoy!