Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
1 tablespoon minced garlic
1 tablespoon sambal
Juice of 2 limes
1 tablespoon Dijon mustard
2 tablespoons canola oil
2 quail, rib cage removed
1 large English cucumber, sliced thinly into half-moons
2 heaping tablespoons julienned mint
1/2 cup crème fraiche
Juice of 1/2 lime
Grill spray
Kosher salt and freshly ground black pepper to taste
Directions
Prepare a medium hot grill, cleaned and sprayed. In a bowl, combine garlic, sambal, lime juice and Dijon mustard and mix well; whisk in oil to emulsify. Season the quail and add to bowl. Allow to marinate for at least 30 minutes and up to 1 hour. Grill quail until cooked through and skin crisp, about 10-12 minutes total. Meanwhile, toss cucumbers with mint, crème fraiche and lime juice and season. Serve quail on small pile of cucumber salad and drizzle any leftover crème fraiche.
Cooking Tips
Cutting Cucumbers
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