(As discussed and prepared by Alex Tuller for the April 6, 2006 Podcast)
So we’ve broiled and sauteed the little critters and now we grill them. Now, because of the nature of my day, I know that I am not going to be eating these quail until well after I’ve grilled them. So I am going to grill them and then put them into a marinade and refrigerate them then reheat them when I’m ready to eat.
We are preparing four quail, two per person. To prep the quail, wash, dry, butterfly them, then salt and pepper them very well. Give them a little massage. Cover loosely and refrigerate for 12-24 hours.
Prepare your marinade: 4 cloves garlic, 1/2 cup olive oil, sea salt, tarragon, fresh ground black pepper, 1 tablespoon simmering water and 1/2 a lemon. Roughly slice the garlic and pound into a paste with a mortar and pestle. Add a tablespoon sea salt and keep pounding. The salt helps turn the garlic into an actual paste. Add the olive oil, tarragon and pepper, pounding and stirring. When you are ready to actually marinate the meat, then you add the simmering water and lemon, whisking and spooning onto the meat.
When you are ready to grill them, prepare your coals and set the rack about 4 inches from the coals. Brush the quail with a little oil or butter and place skin side down on the grill. In 4-6 minutes, flip them over for another 4-6 minutes. I knew my guys were done because I saw a little clear juice dripping off them. I spooned over the marinade and covered the little birds tightly and set into the refrigerator until we’re ready to eat. At that time I’ll heat them up in a 300º oven until warm and then feast.
We’re having a green salad, broccoli and rice with our quail tonight….