Deviled quail eggs are a delightful appetizer or a great snack. Use your imagination with ingredients—you may be surprised at how good they are with non-traditional fillings. Make them as simple or...
- 12 Whole, semi-boneless Manchester Farm Quail
- 5 regular-sized green fig leaves
- 3 cloves of garlic, smashed
- 1 bunch Italian parsley
- 1 bunch basil
- 1 pinch of red pepper flake
- 1 cup olive oil
- 2 tablespoons butter, divided
- 1 cup chicken stock
- 2 teaspoons curry paste (recipe below)
- Juice of 1 lemon
- Salt to taste
- 3 red Fresno peppers
- 1-inch plug lemon grass
- 1-inch plug galangal
- 1 kaffir lime leaf
- 4 cilantro stems
- 2 shallots
- 2 garlic cloves
- 1 tablespoon curry powder
For the fig leaf & herb marinade:
Finely chop parsley, basil and fig leaves. Mix with remaining ingredients.
Marinate quail for 3 hours. Gently pat dry (to avoid oil drippings in fire) and add salt and pepper to taste.
Grill birds slowly until just cooked through (8–10 minutes) over hardwood embers, such as oak, hickory, pecan or, preferably, fig, if it’s handy. Rest birds for at least 5 minutes, reserving juices for sauce.
For the sauce:
Melt 1 tablespoon butter in a skillet until golden brown. Deglaze skillet with chicken stock. Bring contents to boil. Turn off heat. Add second tablespoon butter and 2 teaspoons curry paste; swirl pan until contents emulsify. Season with salt. lemon juice and any reserved quail juices.
Serve quail with Carolina Gold rice and sauce the plates as you please.
For the curry paste:
In a mortar and pestle, carefully smash the following ingredients, pulverizing one at a time, before adding the next in the exact order listed under ingredients.
Recipe by Rhett Elliott, The War Mouth
More Quail Recipes
This quick, easy dish is great for breakfast or brunch. “Purgatory” refers to the heat of this dish, which can be turned up or down; experiment with chipotle peppers or adobo sauce, or just stick w...