Bacon wrapped Quail w/ Pineapple Habenero BBQ Glaze

Bacon wrapped Quail w/ Pineapple Habenero BBQ Glaze

  • 5   Quail (skin removed)
  • 5    Slices of Bacon
  • Salt, Pepper, Garlic powder
  • Olive oil 
  • Pineapple Habenero BBQ Glaze
  • 1 C BBQ sauce (a local favorite!!!)
  • 1/2 C crushed pineapple
  • 1 Habenero, deseeded and fine diced
  • 1/4 C Honey
  • 2 T Apricot preserve
  • dash red peppers

Season the quail liberally inside and out with the oil, salt, pepper, and garlic powder. Wrap the quail with the slice of bacon and secure with a toothpick. Meanwhile heat on the stove top the BBQ glaze just to a simmer to blend the flavors. Preheat a grill or the broiler in the oven on the highest setting. Grill or broil the birds turning frequently as to not to burn the bacon for about 7 to 10 minutes, depending on their size! Start basting the sauce onto the birds when the first turn is made. Repeat the saucing for each turn. When the quail are just done pull off of the heat and let rest a few minutes for the juices to pull back into the meat. Drizzle any remaining sauce over or set in a bowl to be enjoyed as a dip! Enjoy this recipe with a grilled favorite vegetable or accompanied with any wild rice pilaf.

a quick accompaniment for the quail platter

Gingered, Citrus Goat Cheese schmoo in Endive

  • 10 oz plain Goat Cheese
    3 T orange juice (fresh)
    4 oz crystallized ginger
  • zest of 1 orange (chopped)
  • 1 head of Belgium Endive
  • chives (chopped)

In a large bowl bring the goat cheese to room temp. Add in the chopped ginger,  the orange zest and the juice. Using a spatula,  fold all the ingredients together until well blended and a smooth texture is formed. In a zip lock bag add the schmoo and scissor off a small corner, creating a piping bag! Pipe the cheese schmoo into the endive and garnish with the chives! Serve as an hors d'oeuvre or simply to garnish a dish. Enjoy!