Recipe of the Month
April 2012

Quail with Grape Salsa

Serves 4

In a Saucepan, add oil and sauté garlic and onions until soft. Add grapes and Thyme, sauté for 3-4 minutes until they soften. Add port wine and reduce for 3-4 minutes. Add chicken Stock and simmer for 2-3 minutes. Add cold butter and stir until melted. Serve over Grilled Manchester Farms Quail.

For Quail:  When sauce is almost finished, grill Quail on Medium Heated Grill until the juices of the meat run clear.

Recipe of the Month
March 2012

Quail with Artichokes

Sprinkle Black Pepper on Quail both sides of Quail Breasts. Preheat a large sauté pan on medium high heat. Add olive oil and Quail Breasts. Add Onions and Garlic and sauté on medium heat for 2-3 Minutes. Turn Breasts onto their other side and continue cooking for 1 minute. Add Sherry and cook for 2 minutes. Add remaining ingredients and cook for 3 minutes. Remove from heat and serve with your favorite rice dish. Serves 4.

Recipe of the Month
January 2012

Stuffed Quail with Popcorn Rice Tasso Gravy

Cooking Instructions

For the Rice-Saute the pepper and onion in oil. Add the garlic and continue to cook for 2-3 minutes. Remove from Heat. Meanwhile, boil the water add the rice, salt, cayenne and reduce heat to simmer and cover and cook accordingly. Allow to cool.

For the Tasso Gravy-Add the butter to a sauce pan and melt. Stir in the flour and continue to stir and low heat until the mixture turns light brown. Whisk in the Chicken Stock and add the cream until it becomes soft and smooth. Add Tasso and seasoning.

Meanwhile, preheat an oven to 375F. Stuff each quail with the rice mixture. Transfer Quail to a baking sheet and bake for 15-20 minutes until Quail are done. To Serve, top each Quail with Gravy.

Recipe of the Month
December 2011

Grilled Quail with Tasso and Andouille Gravy

Cooking Time 30 minutes; serves 4

In a medium heated saucepan, add oil, onion, Tasso, and sausage and sauté for 4-6 minutes until lightly browned.  Add Garlic and sauté for 2 minutes. Add Spices and cook for 2 minutes. Add flour and stir and cook for 3 -4 minutes. Add stock and whisk until lightly thicken. Add Cream and Simmer for 4-5 minutes on low.

Meanwhile, preheat a grill and cook quail 5-7 minutes each side until the juices run clear. Remove the quail from the grill and transfer to a serving dish. Spoon Tasso-Andouille Gravy on Quail and Serve!

Recipe of the Month
November 2011

Grilled Quail with Apple Chutney

In a heavy bottomed saucepan, add all ingredients (except Quail), cover, and simmer for 45 minutes.  Stir occasionally. Remove lid and cook for another 10-15 minutes until all liquid has evaporated.

Meanwhile, preheat a grill and cook quail 5-7 minutes each side until the juices run clear. Remove the quail from the grill and transfer to a serving dish. Spoon Chutney over Quail and Serve!

Recipe of the Month
October 2011

GRILLED QUAIL UMAMI STYLE

Quail Preparation

Cooking Time 30 minutes; serves 4

In a blender or food processor, combine all ingredients and blend until smooth.  Transfer to a container.

Meanwhile, preheat a grill and cook quail 5-7 minutes each side until the juices run clear. Remove the quail from the grill and transfer to a serving dish.  Pour Sauce over Quail and Serve!

Recipe of the Month
September 2011

Grilled Quail with Honey Herbed Glaze

In a medium size sauce pan, add white wine and reduce by half. Add honey and herbs and simmer on low for 5-7 minutes. Season with salt and pepper. Set aside.

In a meanwhile, preheat a grill and cook quail 5-7 minutes each side until the juices run clear. Using a pastry brush, brush Quail with glaze. Remove the quail from the grill and transfer to a serving dish.

Recipe of the Month
August 2011

Grilled Quail with Grilled Pineapple Salsa

On a Medium Hot Grill, add Pineapple slices and grill until somewhat soft. Remove from grill and transfer to a medium hot saute pan. Add Olive Oil, Onions, Rosemary, and Jalapeno and simmer for 8-10 minutes until onions are soft.

Spoon Pineapple Salsa over grilled Quail and Serve Immediately.

Recipe of the Month
July 2011

Matt's Lemon Rosemary Quail

Cooking Time 30 minutes; serves 4

Quail Preparation

In a medium sized sauté pan on medium heat, cook onions in olive until soft. Add garlic and rosemary and cook for 2minutes making sure NOT to brown garlic. Add white wine and cook for 3-4 minutes. Stir in Lemon Juice and Season with Salt and Pepper

Meanwhile, preheat a grill and cook quail 5-7 minutes each side until the juices run clear.

Remove the quail from the grill and transfer to a serving dish. Pour the Sauce over the quail and serve.

Recipe of the Month
May 2011

Grilled Quail with Strawberry & Thyme Compote

Cooking Time 30 minutes; serves 4

Quail Preparation

In a medium sized bowl, add strawberries, sugar and mix; set aside and let rest for 10 minutes. You will notice the berries will become soft and soupy; (this is called maceration).

In a heavy bottomed saucepan, add the berries, balsalmic vinegar and fresh thyme and bring to a boil; reduce heat and simmer for 15 minutes; stir periodically.

Meanwhile, preheat grill and cook quail 5-7 minutes each side until the juices run clear. Remove the quail from the grill and transfer to a serving dish. Pour the compote over the quail and serve.

Recipe of the Month
April 2011

Kage-Age (Japanese Style) Quail

Quail Preparation

In a deep skillet Heat Oil to 350F. In a large mixing bowl add flours, granulated garlic, onion powder, and mix together. Cut quail in halves and dip into flour and coat evenly. Place in oil and cook for 4-5 minutes until all juices are clear.

Place crispy cooked quail on platter and top with soy sauce, srirrachi sauce, grated ginger, garlic, and green onions.

Recipe of the Month
March 2011

 Quail Cobb Salad

Quail Preparation

In a deep skillet Heat Oil to 350F. Dip Quail in Flour then Dip in Buttermilk and then Coat in Bread Crumbs. Fry Quail for 6-7 minutes until Golden Brown and set aside

Salad Preparation

Method of Preparation:

In a large mixing bowl add all salad ingredients except dressing and toss.  Add blue cheese dressing and coat evenly. Distribute the salad evenly in eight salad bowls and top each salad with a Fried Quail.

Recipe of the Month
February 2011

Grilled Quail with Fig Gastrique

Quail Preparation

Instructions

In a heavy bottomed 8 quart sauce pan, heat oil and butter on medium heat. Add red onions and sauté until soft. Add figs and cook for 5-7 minutes until soft. Add all Spices and cook for 3 minutes. Add Vinegar and Honey and cook until mixture reduces into a syrup (about 20 Minutes)-Stir often during this time. Stir in Orange Juice and reduce heat to low and stir often until mixture reduces in half (about 45-60 minutes). Remove from Stove and strain sauce into a bowl pressing all solids to squeeze out the natural juices and flavors. Discard solids. Allow to cool.

Grill Quail until done. To serve, spoon sauce over Quail.

Serve and Enjoy!

Recipe of the Month
January 2011

Crab Stuffed Quail

Quail Preparation

Instructions

Preheat Oven to 350F°
In a mixing bowl add crab meat, eggs, bread crumbs, wine, onions and mix thoroughly. Squeeze water out of thawed spinach and add to mixture. Add half the amount of butter and reserve the remaining amount.

Stuff Quail with equal amounts of stuffing and place on a rack on a baking sheet and brush remaining butter on the outside of each stuffed quail and cook in a preheated 350F° for 18-25 minutes until the juices run clear.

Serve and Enjoy!

Recipe of the Month
November 2010

Andouille Stuffed Quail

Instructions

Preheat Oven to 350F
In a heated medium sized sauce pan add 2 T of the melted butter, vegetable, Andouille sausage, onions, celery, green peppers and sauté until translucent. Remove from heat and add cornbread cubes and Chicken broth and stir until fully incorporated.

Rinse the inside of the Quail with water and pat dry. Stuff quail with stuffing and place in an oven safe casserole dish and brush with outside of quail with remaining 2T of melted butter. Transfer to oven and bake for 18-24 minutes until quail is lightly browned and stuffing reaches and internal temperature of 165F.

Serve and Enjoy!

Recipe of the Month
October 2010

Grilled Quail with Apple-Raisin Chutney

Quail Preparation

For the Chutney

Instructions

In a medium sauce pan add the apples, raisins, onions, chicken broth, and all the spices and bring to a boil. Turn down the heat and allow simmer for 20 minutes until the apples become soft. Add the honey and stir until incorporated.

Top the Quail with chutney as desired

Recipe of the Month
September 2010

Quail Tacos with Zesty Salsa

Quail Preparation

For the Tacos

Instructions

Purchase your favorite Tomato Salsa or Salsa Verde. In a medium heated sauce pan add salsa and the cooked quail and cook until simmering-approximately 3-4 minutes. Remove from heat and place on a plate. Serve with your favorite warmed flour tortillas, guacamole, shredded cheeses, cilantro, and chopped green onions. Pull the quail meat off the bones fill your tacos and add the above fillings according to your liking.

Recipe of the Month
August 2010

Grilled Quail with Grilled Peaches

Instructions

Sprinkle brown sugar in cavity of peaches. Add salt and Pepper to taste. Place Peaches skin side down and grill for 4-5 minutes. Remove Peaches from grill and top with chopped basil and serve with Grilled Quail.

Recipe of the Month
July 2010

Smoked Quail Quesadillas

Instructions

In a medium hot sauté pan add Oil, Onions, Peppers and cook until semi-soft; Add Garlic, Cumin, Oregano, Onion Powder, Jalapeño, and cook for 3-4 minutes. Add Quail pieces. Squeeze in Lime Juice and remove from stove. Add Salt and Black Pepper to taste.

On a flat surface, layout 8 tortillas and evenly distribute the quail mixture and cheese. Cover each tortilla mixture with another tortilla and grill until both sides are brown and cheese is melted and quail mixture is thoroughly heated.

Slice and Enjoy with your favorite salsa, guacamole, and sour cream.

*Use Outside Smoker and Smoke for 25-35 minutes until juices run clear

Recipe of the Month
June 2010

Jalapeño and Mustard Quail

Instructions

In a mixing bowl, add Jalapeño Jelly, Dijon Mustard, Red Wine Vinegar and mix until fully incorporated.

In a medium hot sauté pan, add oil, butter and onions and sauté quail until done. Remove cooked quail from pan and top with Jalapeño Jelly Mixture.

Recipe of the Month
May 2010

Quail Succotash

Instructions

Grill Quail until done; Allow to cool; Debone and set aside.

In a sauté pan, add all ingredients except for chicken stock; sauté until onions are semi-soft. Add stock and reduce. Season with salt and pepper and serve.

Recipe of the Month
April 2010

Quail Lettuce Wraps

Instructions

Grill Quail until done; Allow to cool; Debone and set aside.

In a wok, heat peanut oil, add all ingredients except liquids; Stir Fry 2-3 minutes. Add vinegar, soy, and stock and cook until caramelized.

Serve in Lettuce Cups.

Recipe of the Month
March 2010

Spicy Guava Glazed Quail
 

4 Each              Manchester Farm’s Semi-Boneless Quail
1 cup                Guava Paste
1 t                    Chopped Habanero Peppers
to taste             Salt and Pepper

Instructions

Grill Quail until almost done.  Mix together Guava Paste, Habanaero, and Salt and Pepper; Brush Each Quail with Paste.

Recipe of the Month
January 2010

Quail Puttanesca

4 each                  Manchester Farm’s Semi-Boneless Quail; Marinated

Grill Until Done (10-12 Minutes)

Puttanesca Sauce
¼ cup                             Olive Oil
1 cup                               Chopped Onions
½ cup                             White Wine
1 cup                                Fresh Chopped Tomatoes
2 each                              Anchovy Filets
3 cloves                            fresh Garlic-Mashed
3 cups                               Canned Chopped Tomatoes
½ cup                              Black Olives
¼ cup                              Capers
1 tsp                                 Dried Oregano
1 tsp                                 Dried Basil
½ tsp                               Onion Powder
To taste                             Red Pepper Flakes
To taste                             Salt and Black Pepper

In a sauté pan, add oil and sauté onions are semi-soft. Add white wine and reduce.  Add anchovy filets and smash them up in pan. Add remaining ingredients and simmer for 10-15 minutes.

Top Grilled Manchester Farm’s Quail with Sauce
Eat and Enjoy!

Recipe of the Month

August 2009

Recipe of the Month

July 2009

Quail
4 each Semi-Boneless Manchester Farms Quail

In a 350F pre-heated fryer, fry quail until crispy.

Spicy Wild Blueberry Sauce
2 T Unsalted Butter
1 T Canola Oil
1 each Garlic Clove
1 each Vidallia Onion-chopped
As needed Red Ground Pepper
3 cups Wild Blueberries
½ cup Chicken Stock
As needed Salt and Pepper
1 t Fresh Lemon Juice

In a medium saucepan, sauté garlic and onions in the butter and oil. Add red pepper and blueberries. Cool blueberries until mixture becomes syrup –like. Add stock and simmer 5 minutes. Using an immersion blender stick, puree mixture until smooth. Add lemon juice. Season mixture with Salt and Pepper.

Top each quail with sauce and serve immediately

Red Grape and Green Onion Salsa

2 cups Red Seedless Grapes-Cut in half lengthwise
1 T Butter
1 T Canola Oil
1/2 cup Onions-White Chopped
1 clove Garlic-smashed
1/4 cup White Wine
To taste Salt and Pepper
3 T Green Onions-chopped

In a medium sized saucepan, heat butter and oil and add Red Grapes, white onion, garlic and sauté until softened. Add white wine and reduce by half. Season to taste and add green onions and combine completely. Allow to cool.

4 each Semi-Boneless Quail

Grill quail until desired doneness. Serve Quail with Red Grape and Green Onion Salsa

Recipe of the Month
April 2009
Quail Cobb Salad 

8 each                                  Manchester Farms Semi-Boneless Quail
4 cups                                   Mixed Lettuces-Chopped
4 slices                                 Bacon-fully cooked
4 oz                                      Blue Cheese Crumbles
2 each                                   Eggs-Hard Boiled-sliced lengthwise in half
1 each                                   Avocado-Ripen-cut in 4 pieces
1 each                                   Tomato-Diced
As needed                              Toasted Pine Nuts
As needed                              Ranch-Style Salad Dressing

On a preheated grill, grill quail until done. Allow to cool and separate meat from bones. Layout lettuce in a serving bowl and add each of the above ingredients in small equal portions. Top with Quail and Serve with Salad dressing on the side.

Recipe of the Month
March 2009
Crispy Spicy Quail

4 each            Semi-Boneless Manchester Farms Quail
2 Cups             Buttermilk
2 each             Eggs-beaten
2 T                  Flour
2 t                   Cayenne Pepper
1 t                   Ground Black Pepper
1 t                   Salt
2 t                   Parsley Flakes

Defrost quail in Refrigerator overnight.  In a mixing bowl add dry ingredients.  Whisk in remaining ingredients.  Preheat Fryer to 350F.  Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

Serving Suggestions: Serve with Dirty Rice and Grilled Vegetables

February 2009
Honey Spiced Grilled Quail with Creamy-Bacon Grits - Serves 4

Quail

4 each           Manchester Farms Semi Bone-less Quail

Honey Spiced Glaze

4 oz               Apple Juice
1 T                 Light Brown Sugar
4 T                 Honey
1 pinch           Coarse Black Pepper
1 pinch           Cayenne Pepper (Red Ground Pepper)

In a mixing bowl add all ingredients and combine. Mix and set aside until use.

Grill Quail until almost done.  With a basting brush, brush Glaze on Quail and grill until finished.

Serving suggestions

Serve with Creamy Bacon Grits

January 2009

Recipe of the Month

 Roasted Quail with Pork-Pine Nut Stuffing and Honey-Bourbon Butter

 4 each     Manchester Farms-Semi-Boneless

 In a roasting pan, place quail skin side up and roast until done.

Pork Stuffing

1 pound       Pork-Freshly Ground
1/4 cup       Butter-Unsalted
1 cup          Onions-Yellow-Diced
1/2 cup       Red Bell Pepper-Diced
1/4 cup       Celery-Diced
2 cups          Chicken Stock
1/2 t            Sage
1/4 t            Garlic Powder
1/4 t            Onion Powder
As needed     Salt and Pepper
1 cup            Corn Bread Crumbs
1 cup            White Bread Crumbs
1/4 cup         Pine Nuts-Toasted

In a sauté pan, add ground pork and sauté until done; add butter, onions, bell pepper, and celery and cook until translucent. Add stock and herbs and simmer; add bread crumbs and combine and remove from stove;  Stir in pine nuts and place mixture in casserole dish and bake at 350F for 15-20 minutes until desired doneness is achieved.

Honey-Bourbon Butter

1/4 cup     Butter-Unsalted-softened
2 T            Honey-Clover
2 T            Bourbon Whiskey

Using a mixer, whip butter until fluffy and add honey and bourbon and mix until blended.

Plating Instructions

Place a large spoonful of stuffing in center of plate; Place roasted quail beside stuffing and top quail with a portion of the Honey Bourbon Butter-and serve immediately!

December 2008

Quail Marsala

Quail

4 each Manchester Farms Semi-Boneless Quail

Grill and cook until done.

Marsala Wine Sauce

1 T              Olive Oil
1 T              Unsalted Butter Solids
1 each         Onion-diced
2 each         Garlic-cloves-mashed
1/2 cup       Button Mushrooms-Sliced
1/2 cup       Portabella Mushrooms-Sliced
1 cup          Sweet Marsala Wine
1 1/2 cups   Beef Stock
1 T              Unsalted Butter-solid
As needed    Salt and Pepper

Heat a sauté pan on medium heat and add oil and 1 T Butter. Add onions and garlic and cook until soft-do not brown. Add mushrooms and cook for 2-3 minutes. Add wine and reduce by half. Add stock and reduce in half. Once sauce has thickened whisk in Unsalted butter and season with salt and pepper

Serving Suggestions

Recipe of the Month

November 2008

 Cranberry Glazed Quail with Cornbread Dressing

 4 each             Manchester Farm’s Semi-Boneless Quail-thawed

1/2 can (7oz)   Jellied Cranberry Sauce

1 pinch            Black Ground Pepper

 In a saucepan, add cranberry sauce and simmer on medium heat until it becomes liquid. Stir in black pepper and remove from heat and set aside.

After grilling the first side, turn over and brush with cranberry glaze. Repeat again until both sides are grilled and brushed with glaze.

 Cornbread Dressing

1/2 cup                                  Butter-Unsalted
1/2 cup                                   Celery-Diced
1/4 cup                                  Onions-White-Diced
2 cups                                    Corn Bread Stuffing Cubes
2 cups                                    White Bread Stuffing Cubes
1 tsp                                      Sage-Ground
1/2 tsp                                   Thyme-Leaves-Ground
1/2 tsp                                   Parsley
1 tsp                                       Salt
1/2 tsp                                   Black ground Pepper
2-3 cups                                Chicken Stock
2 each                                    Eggs-Hard Boiled-Diced

In a large saucepan, melt butter and add celery and onions. Once onions are semi-soft, add all spices and bread crumbs. Stir until combined. Add enough chicken stock so dressing is soft but NOT MUSHY. Add diced eggs and transfer to a bake-able dish. Heat in a 350F preheated oven for 15-20 minutes until dressing become lightly browned.

Serving Suggestion

On a round plate, place 1 cup of dressing in center of plate and top with a Cranberry Glazed Quail. Serve and Enjoy!

September 2008

Grilled Quail Flatbread with Blue Cheese, Fig Jam, Caramelized Onions, and Shaved Parmesan Reggiano

To Prepare Quail

4 each Manchester Farms Semi-Boneless Marinated Quail

On a Medium High Heated Grill, grill whole quail until done. Allow quail to cool and remove the meat from the birds and set aside.

Caramelized Onions

3 each                 Onions-yellow-Sliced thinly
As needed            Butter
As needed            Canola Oil

Heat a sauté pan then add butter, oil, and onions. Cook onions on medium to medium low heat until they turn light brown-make sure to constantly stir-do not burn onions. Remove onions and transfer to a dish.

To Make the Flat bread

Ingredients:
4 each               Flatbread
As needed          Olive Oil
1 each               Garlic Clove-Whole
4 T                    Fig Jam
4 T                    Blue Cheese Crumbles
As needed          Freshly Shaved Parmesan Reggiano
As needed          Salt and pepper
As needed          Fresh Herbs

Rub whole garlic clove on top of each flat bread. Spread fig jam on top then sprinkle blue cheese crumbles. Drizzle some olive oil on flat bread. Add Manchester Farm’s Quail meat to top of flat bread then add caramelized onions, shaved parmesan, and spices. Transfer to a baking sheet and broil in oven for 2-4 minutes until cheese slightly melts. Serve immediately!

For 4 Quail:
Chile Rub
1 T Cayenne Pepper (Red Ground Pepper)
1/2 T Garlic Powder
1 T Sugar-White Cane
1/4 T Black Ground Pepper
1/2 T Onion Powder
Dash Kosher Salt

Combine all ingredients and mix thoroughly; Transfer to a plastic container and set aside. Rub Quail with the desired amount of Chile Rub and grill over charcoal until the juices run clear. Serve Quail with the Grilled Fruits, Vinaigrette and Caramelized Corn

Grilled Peaches and Nectarines
2 eaclh Peaches
2 each Nectarines

Add the peaches and nectarines to boiling water and boil 3-5 minutes until skin is easy to peel off. Remove fruit from boiling water and immerse in cool water peeling skins off the fruit. Grill whole fruits over medium heated charcoal grill.
Cool and cut into quarters, remove pits and set aside.

Basil and Mint Vinaigrette
2 T Light Brown Sugar
¼ cup Vegetable Oil
2 T Rice Wine Vinegar (Seasoned)
2 T Basil-Chiffonade
1 T Fresh Mint-Chiffonade
As needed Kosher Salt
As needed Black Pepper

In a large mixing bowl dissolve brown sugar in oil and then add vinegar. Add remaining ingredients and refrigerate for 2-3 hours until chilled.

Caramelized and Roasted Corn on the Cob
4 each Corn on the Cob-Fresh
As needed Salt
As needed Black Pepper
As needed Canola Oil
As needed Unsalted butter

Coat each ear of corn with butter and then drizzle oil all over; then add salt and pepper. Wrap each cob in aluminum foil and cook on medium heat on grill for 45 minutes turning every 15 minutes to ensure even cooking.

Cranberry Tea-Smoked Quail
With a Fresh Thyme Quail Egg Hollandaise

For the Brine

For the Hollandaise

Instructions (for the brine)

Prepare the brine by dissolving the salt and sugar with the water. Place the quail into the cool brine and refrigerate for 3 hours, then rinse. Add the tea leaves to a heavy pan and place over high heat. Place the birds on a greased rack over the tea leaves and cover. Place on the stove top over high heat. Allow to smoke for 2 minutes, then place the pan into a hot oven for 10 minutes or until fully cooked. Serve, topped with the fresh thyme hollandaise, adding your own touches such as candied pecans and cranberry juice reduction.

Instructions (for the hollandaise)

Prepare the Hollandaise in the traditional method:
Heat the yolks, lemon juice and water, whisking over a hot water-bath
Whisk in the butter
Finish with the thyme leaves, salt and cayenne pepper

Yield: 4 Appetizer Portions

Chop 3 of the truffles and mix foie gras. Stuff into the quail. Wrap each bird in cheesecloth. Heat game stock with quail giblets and Madeira. Poach the birds in this liquid for 15 minutes. Drain, reserving liquid, and remove cheesecloth. Pat the Quail dry with paper towels. Melt butter in a skillet and brown quail in it. Remove quail to a casserole. In the same skillet saute the mushrooms and artichoke bottoms for 5 minutes. Add to casserole with remaining truffles, thickly sliced, as a garniture. Boil down the liquid from cooking the quail until it is reduced by 1/2. Strain. Add cream, correct seasoning with salt and pepper, and pour sauce over quail. Cover the casserole and place in a 350 degree oven for 5 minutes. Serve quail with sauce on the side. Serve 6.

Reduce white wine and liquor by 2/3. Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper. Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.

Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 t of the mustard mixture. Top each quail
with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.

GRILLED MANCHESTER FARMS QUAIL WITH POMOGRANATE GLAZE

Pomegranate Glaze

2 cup Clover Honey
1/2 cup Pomegranate Juice
1/4 cup White Grape Juice
2 T Orange Zest
1 T Lemon Zest
4 each Green Onions-Finely Chopped

In a non-reactive bowl, combine all ingredients. Brush Glaze on Grilled Quail 5 minutes before Quail is done. Top with chopped green onions and serve. Yields enough for 12 quail.

“BUFFALOED” GRILLED MANCHESTER FARMS QUAIL

Buffalo Sauce

2 Cups Franks Hot Sauce
3 oz Tomato Paste
1/2 cup Melted Salted Butter
1 T Tabasco Sauce

In a mixing bowl, Whisk Hot Sauce and Tomato Paste until smooth; Add Butter and Tabasco until combined. 

Brush Sauce on Grilled Quail 5 Minutes before Quail is done.