If you've ever wondered if cooking a bird as small as a quail is worth the time and effort, just remember that good things do indeed come in small packages. As far as time and effort goes, it requires very little of either to serve quail. Its small size means that it takes just a sprinkle of seasoning or a brief amount of time in a marinade to add tons of extra flavor. Not that you need to; even with just a dash of salt, quail meat is tender and succulent. And quail cooks very quickly — 10 minutes or so on the grill and dinner is ready. The daintiness of quail makes it seem like a fancy meal, but it's also the perfect finger food, so drop the knife and fork and dig in.
Should your butcher give you a choice, semi-boneless quail with the rib cage removed, are easier to eat than un-boned quail. Grilling quail with a brush of olive oil, a little salt and a dollop or two of hot sauce (my husband makes his own homemade Buzz Buzz sauce), makes the outside nice and crispy, and the slightly charred flavor of the skin is scrumptious with this lovely Portuguese-inspired dish. You can have the grilled quail served in about 15 minutes, although it will taste like you slaved over it for hours. Enjoy!
Grilled Quail with Buzz Buzz Sauce
Serves 6 as a main; 24 as appetizers
12 Fresh Quail
3 tbsp olive oil
salt and pepper
1/4 cup Buzz Buzz hot sauce
Using poultry shears, remove the back bone from each of the quail and place in a large bowl with the olive oil. Add some salt and pepper and toss to combine. Add the Buzz Buzz and mix together thoroughly. Cover with cling film and chill until ready to grill. You can prepare this up to a day ahead. Place the quail on a med-hot barbecue grill and cook until done and they have attractive grill marks, about 3 minutes per side. Serve with a some lemon wedges and tzatziki or extra hot sauce if you wish.
Buzz Buzz Sauce
12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
3½ oz olive oil
1¾ oz red wine vinegar
To make the Buzz Buzz, preheat the oven to 350°F. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
Grilled Quail with Buzz Buzz Sauce
Serves 6 as a main; 24 as appetizers
12 Fresh Quail
3 tbsp olive oil
salt and pepper
1/4 cup Buzz Buzz hot sauce
Using poultry shears, remove the back bone from each of the quail and place in a large bowl with the olive oil. Add some salt and pepper and toss to combine. Add the Buzz Buzz and mix together thoroughly. Cover with cling film and chill until ready to grill. You can prepare this up to a day ahead. Place the quail on a med-hot barbecue grill and cook until done and they have attractive grill marks, about 3 minutes per side. Serve with a some lemon wedges and tzatziki or extra hot sauce if you wish.
Buzz Buzz Sauce
12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
1 tsp salt flakes
½ tsp oregano
½ tbsp paprika
3½ oz olive oil
1¾ oz red wine vinegar
To make the Buzz Buzz, preheat the oven to 350°F. Place the chillies on a roasting tray and roast them for 10 minutes. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
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