|4||Boneless quail -red chile marinade--|
|2||tb||Ground white pepper|
|1/2||c||Packed brown sugar|
|1/4||c||Red wine vinegar|
|3||tb||Ground fennel seed|
|1||tb||Pureed canned chipotles|
|2||tb||Ancho chile powder|
In a medium saucepan, combine the marinade ingredients, bring to a boil, and remove from the heat immediately. Brush quail generously with spice mixture and let marinate, refrigerated, overnight. Prepare a wood or charcoal fire and allow it to burn down to embers.
Remove quail from marinade, and grill for five minutes on each side.
Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax. net>.