Grilled Quail & Mojo Picon
Recipe provided by Austin Personal Chef: Carlos Crusco
2 dried New Mexico Chiles
2 dried Ancho Chiles
- 1 dried Chipotle Chile
- 4 Garlic cloves
- 2 tbsps. Pimenton (smoked Spanish paprika)
- 2 tsps. Cumin
- 2 tsps. Salt
- 1 cup Olive oil
- 3 tbsps. Vinagre de Jerez (Spanish Sherry Vinegar)
20 Quail Knots – buy at Texas Quail Farms from Lockhart, TX
- * Quail Knots are just the leg and breast meat onto the leg bone
Kosher Salt & freshly ground Black Pepper
- 1 lime – sliced into very thin rounds
- Pickled red onions
- 4 oz. Queso Fresco – crumbled
- Fresh Cilantro or Parsley
- Preheat saute pan on med-high heat. Place the dried chiles in the pan and toast for a few minutes. Remove.
- Process the chiles, garlic, pimenton, cumin, and salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in oil and process until well blended. Add Sherry and 1-2 tsp. water and process to blend. Taste and season with salt if needed.
- Preheat half the grill on med-high heat and the other half on low. Clean and lightly oil the grate.
- Season quail with salt/pepper and place on the grill for 3-4 minutes. Flip over and cook for 1 minute. Remove from high heat and place on the other half of the grill that is on low.
- Immediately brush on the Mojo Picon Chile sauce, cover the grill and cook for 3-4 minutes.
- Then flip over, brush more sauce onto the quail, cover grill and cook again for 3-4 minutes or until cooked through. Check with an instant read thermometer until you get to 150-155 degrees. Remove from heat, tent and right before serving add more Mojo Picon onto the quail.
- To serve, add 5 quail knots onto each plate. Garnish with pickled onions, lime, cilantro & Queso Fresco. Enjoy!