For the Marinade-
8 ea Texas Quail 1 ea Lemon - zested 1 ea. Shallot – finely chopped 2 ea. Garlic clove finely chopped 1 t. Chopped fresh thyme ½ cup Grapeseed oil Rough Creek Chili Seasoning
Add quail and Marinate for up to 4 hours. Remove from Marinade, season with salt and pepper. Grill over hot fire until cooked through
For the Glaze-
½ cup 100% Pure Maple Syrup ½ cup Sherry vinegar
Reduce until syrup consistency
Poblano Pepper Cheddar Cheese Grits
1 Quart Water or Lite Chicken Broth 1 cup Homestead Grits Mills Stone Ground Grits Salt and Pepper to taste 2 Tablespoons Unsalted Butter 2 Fresh Grilled Poblano Peppers (Diced & Seeded) ½ Cup Diced Tasso Ham ½ cup Grated cheddar cheese
1) Heat Water or Chicken Broth. Season with salt, pepper and butter. 2) Wisk in grits. 3) Cook for 20-30 minutes stirring constantly. 4) Add Poblano peppers, Tasso Ham & cheddar cheese. 5) Continue cooking for 5 more minutes. 6) Adjust with salt & pepper as needed.
Place Quail on plate & drizzle with a little of the glaze.