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Spiced Grilled Quail |
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Serves: 4 Print this RecipeUZBEKISTAN Advance Preparation: 4 hours for marinating the quail This recipe comes from what I call the barbecue belt of the former Soviet Union. Grilling plays a central role in the cuisines of the Caucasus republics of Georgia, Armenia, Azerbaijan, and Uzbekistan. The following quail are popular in Uzbekistan, where, according to Caucasus culinary authority Darra Goldstein, the birds would be wrapped in pumpkin leaves and roasted in hot ashes. As pumpkin leaves are not widely available, I suggest using grape leaves. But even if you omit using leaves, the garlic, cumin, and coriander marinade creates complex layers of flavor. You’ll be amazed how such a tiny bird can have such a big taste. Goldstein, author of the The Georgian Feast, has adopted a more streamlined method for cooking the quail-splitting, marinating, and grilling them over direct flames. You’ll find both methods in the following recipe. 8 quail, (about 2 pounds in all) 2 teaspoons salt, coarse (kosher or sea) 2 teaspoons cumin seeds 2 teaspoons coriander seeds 2 teaspoons peppercorns, whole, black 2 cloves garlic, chopped 2 tablespoons olive oil 1. Remove and discard the fat just inside the body cavities and rinse the quail, inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcock the quail. Place the quail in a large bowl or baking dish and set aside while you prepare the spice paste. 2. Combine the salt, cumin and coriander seeds, and peppercorns in a mortar and crush with the pestle, then work in the garlic and oil; or grind the salt and spices to a powder in a spice mill and combine with the garlic and oil in a small bowl. Using your fingers, rub this paste over the quail to coat thoroughly. Cover and let marinate, in the refrigerator, for 4 hours. 3. Preheat the grill to high. 4. When ready to cook, oil the grate. Arrange the quail, skin side down, on the hot grate and grill until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 4 to 6 minutes per side (8 to 12 minutes in all). 5. Transfer the quail to serving plates or a platter and serve immediately. Serves 4 as an entrée This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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