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Title: Quail Kabob with Molasses, Oj, Ginger and Garlic (Gc)
Categories: Game Grill Marinade
Yield: 6 Servings
| 6 | Quail; boned | |
| 6 | Cremini mushrooms | |
| 1 | Orange -sliced 3/4-inches thick | |
| 1/8 | c | Pickled ginger slices |
| 6 | Elephant garlic cloves; roasted | |
| Fresh basil for garnish | ||
| 2 | Skewers -marinade-- | |
| 3/4 | c | Molasses |
| 3/4 | c | Orange juice |
| 3 | Cloves garlic; minced | |
| 1 | tb | Grated ginger |
| Salt and pepper; to taste |
Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature.
Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.
Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax. net>.
Posted to MM-Recipes Digest V4 #3 by Glen Hosey Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639
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