Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Tuesday, August 23, 2011

Grilled Quail Stuffed with Jalapeno and Cheese all Wrapped in Bacon

David has been wanting to cook up some quail for quite a while now and we finally grilled some up last weekend.  They were cooked to perfection and David was practically giddy with excitement about how well they turned out.  As well he should've been, because these birds were succulent and delicious.  He knew exactly how he wanted our quail prepared.  It had to be just the way our long time friends, who are big into hunting, Doug and Terry prepared for us so many years ago .  The memory of how wonderful the quail Doug and Terry made has stuck with both of us all of this time.  We wanted to replicate their recipe just as we remembered it and I'd say David did an excellent job. 

We used Feta cheese to stuff our jalapeno halves, which were stuffed into the quail, but you can use pepper jack, cheddar, etc... instead.  If you plan on serving this as a main course figure 3 quail per person for big eaters.  This would make excellent appetizers as well.

We also roasted some sweet, fresh corn on the grill.  Some of us opted to make "elotes" with the roasted corn.  Elotes is an authentic Mexican side dish you will see served at the best taqueria's in town.  It's one of my favorite ways of eating zesty, sweet and makes my mouth water just thinking about it.  

Elotes or Mexican Roasted Corn with Lime and Chili Seasonings

8 quail
4 fresh jalapeno peppers, sliced longways
1 lb bacon, peppered or non-peppered
1 block of your favorite flavor cheese, cut into small slices
8 bay leaves
1/4 cup olive oil
freshly ground salt and pepper to taste
4 sprigs of fresh rosemary, chopped
1/4 cup fresh basil, chopped
8 cloves of garlic coarsely chopped

Stuff the cavity of each bird with a half of a pepper slice, cheese slices and a bay leaf. Secure with toothpicks or skewers if necessary.

Place the quail in a large bowl or Ziploc bag.  In a bowl mix together olive oil, salt, pepper, rosemary, basil and garlic.  Pour the dressing over the quail. Refrigerate overnight.

Remove quail from the marinade and wrap with bacon. Save the marinade for basting.  Secure with toothpicks or skewers.

Place on a hot grill and baste with the marinade.

Cook over medium heat until golden brown and the birds are cooked through.

Serve and enjoy.

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