Grilled Quail With Sauls Red Mole Recipes

GRILLED QUAIL WITH SAUL'S RED MOLE

Steps:

• Preheat the oven to 400°F.
• Heat a dry cast-iron skillet to just before the smoking point (see Know-how, page 147).
• Remove and discard the seeds from the ancho, pasilla, guajillo, and jalapeño peppers and roast the chiles in the skillet over medium-high heat, turning regularly to avoid burning, about 3 minutes, until the chiles release a toasted scent. Transfer the chiles to a bowl of warm water to soak for 10 to 15 minutes, until soft, then drain.
• While the chiles are soaking, place the tomatoes, onion, apple, plantain, and garlic in the skillet and drizzle with 1 tablespoon of the olive oil. Roast in the oven until slightly brown, about 20 minutes. Remove from the oven and cool slightly.
• Place the tomatoes, onion, and garlic in a blender and reserve the apple and plantain and set aside. Add the soaked chiles and 1 cup of the broth and puree until smooth. Remove from the blender and place in a large bowl.
• Place the pumpkin seeds, sesame seeds, peanuts, cinnamon stick, coriander seeds, cumin seeds, and bread in a skillet and dry roast over medium-high heat, stirring or shaking the pan constantly, until they release an aroma, about 3 minutes. Remove from the heat, cool slightly, and transfer to the same blender. Add the remaining 1 cup broth, the roasted apple and plantain, and the chocolate and puree until smooth. Place in the bowl with the chile mixture, season with salt and pepper to taste, and stir to combine. The consistency should be about the same as a pureed soup or loose sauce; if the mole is too thick, add more broth until the desired consistency is reached.
• Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until hot. Add the pureed chile mixture, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the color darkens and the flavors meld.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
• Rinse the quail, pat dry, and place in a shallow dish. Drizzle with the olive oil and sprinkle evenly with the thyme and salt and pepper to taste. Turn several times to coat evenly with the oil and herbs.
• Grill the quail for 10 to 12 minutes, turning several times to prevent charring. The skin will be golden and crispy and the interior slightly pink.
• Transfer the quail to a platter, cover loosely, and let rest for about 5 minutes before serving. Reheat half the mole, if necessary; spoon the sauce over and around the quail; and sprinkle with cilantro or scallions. Serve warm with lime wedges to squeeze over the quail.

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE

Steps:

• Rinse the quail and pat dry.
• Place in a shallow dish and pour the Italian dressing over the quail.
• Cover and marinate in the refrigerator for 8 hours, turning occasionally.
• In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
• Stir in the blackberry spread until smooth.
• Set aside 3/4 c for serving.
• Remove the quail and discard the marinade.
• Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
• To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.