I had 6 pretty little quail in the freezer and decided to make an Asian marinade and grill them. Good decision 🙂
It only takes about 15 minutes to grill these succulent little babies.
The Vietnamese lady in the market had some garden fresh baby bok choy. I simply, stir fried them with garlic, ginger and peanut oil.
Yesterday, just one day after I ordered it, my Emile Henry tarte tatin pan arrived. The serving plate portion arrived broken and cracked, as if someone had kicked it onto the truck 😦 So disappointing. But that’s why I always like to order from Amazon. fr, .uk or .com, because when something like this happens, they immediately send you a replacement and give you 30 days to return the damaged item. No worries 🙂
6 quail, cleaned
1 small bunch cilantro, chopped
Juice of 1 lime
1 tbsp sesame seed oil
2 garlic cloves, minced
1 inch ginger, minced
3 tbsp sweet chili sauce
Mix together the cilantro, lime juice, oil, garlic, ginger and chili sauce. With kitchen shears, cut the quail up the back and flatten the breast with the palm of your hand. Put the quail inside of a zip lock, pour the sauce over and refrigerate for 2-4 hours. Grill, basting with the leftover marinade for about 15-20 minutes.