You caught it or shot it and now you want to cook it. Each month, William “Wild Bill” Powell, owner of Texas Select Seasonings in Santa Fe, shows us how to prepare fish and wild game.
Grilled quail with a Mango Serrano Glaze, top, and Texas Select Seasonings Salted Vodka Grapefruit Glaze, bottom, with stuffed grilled avocado and grilled pineapple pico de gallo. Photo by Stuart Villanueva
Bag this simple and savory way to grill the bird
It’s August and hot, but the weather is perfect for a grill out. This month, I feature quail with glaze options. Or, simply use my rustic rub seasoning along with a pineapple pico.
When cooking this entrée, especially on a triple-digit heat day, I typically reach for a chilled, medium-bodied red wine such as Wimberley Valley Winery Sweet Red.
Glazed Quail with Grilled Pineapple Pico de Gallo
INGREDIENTS
For quail:
6 to 8 whole quail
Texas Select Seasonings Rustic Rub
Olive oil or clarified butter
For pico de gallo:
3 cups fresh grilled and chopped pineapple
3 cups fire-roasted tomatoes (can or fresh-grilled)
½ cup chopped red onion
¼ cup chopped cilantro tops
¼ cup chopped fresh jalapeño (double for hot version)
3 tablespoons fresh squeezed lime juice
2 tablespoons of Texas Select Seasonings Juicy Pig
¼ teaspoon cumin
Ground black pepper and sea salt to taste
Mango Serrano Glaze
Texas Select Seasonings Salted Vodka Grapefruit Glaze is brushed onto grilled quail. The glaze is one of two ready-to-use glazes the company offers. Visit texasselect
seasonings.com. Photo by Stuart Villanueva
1 cup white sugar
¾ cup mango nectar
¼ cup apple juice
1½ cup fresh chopped mango
2 tablespoons of butter
2 tablespoons fresh ground
serrano pepper
1 teaspoon pomegranate red wine vinegar
½ tablespoon Texas Select Seasonings Juicy Pig
1/8 teaspoon cinnamon
¼ cup raw honey
DIRECTIONS
To make the pico de gallo: Mix all ingredients and chill overnight.
To make the glaze: Add all ingredients and whisk over medium high until the glaze consistency is smooth and can be applied with a silicone brush. Use additional juice if needed.
To make the quail: Grill quail for 15 to 20 minutes until internal temperature is a safe 165 F.
Remove from heat and brush with preferred glaze.
A nice addition to this dish is grilled avocado stuffed with crabmeat. Cut avocados in half lengthwise. Remove the pits, but don’t peel the avocados. Brush the cut side of the avocados with oil and season with Texas Select Seasonings Texas Season All. Place the avocados face down on the grill. Cook until grill marks are apparent on the avocados.
Remove from grill and add crab meat seasoned with Texas Select Seasonings Coastal Seafood and brushed with clarified butter. Grill 15 minutes or until crab meat browns.
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