Spicy Grilled Quail with Grilled Peaches

Here's a recipe for those who like cooking poultry other than just chicken on the grill. Double it up with some sweet griled peached.

6 semi-boneless quail

Creole seasoning

2 tablespoons balsamic vinegar

1 tablespoon honey

1 tblespoon plus 1 teaspoon olive oil

1 teaspoon choped fresh rosemary

1 teaspoon chopped fresh thyme

1 teaspoon red pepper flakes

3 ripe epaches, halved and pitted

4 generous handfuls of arugula

Rinse the quail and pat dry with paper towels. Clip the wing joint off each quail if desired. (If you leave the wing on, it can get in the way of charring the skin, and you can't eat it anyway; once cooked, it's like a toothpick). Season the quail with Creole seasoning.

In a small bowl, whisk together the balsamic vinegar, honey, 1 tablespoon of the oilve oil, rosemary, thyme, and red pepper flakes.

Transfer the mixture to a large zipper-top bag and add the quail. Refrigerate for 2 to 3 hours (or up to 8 hours) to allow the flavors to infuse the meat.

Heat your grill to high.

Remove the quail from the marinade. Pour the marinade into a saucepan, bring to a boil, and cook for 1 minute. Set aside to cool.

Grill the quail until the meat starts to feel firm and the skni has a nice dark brown color, 2 to 3 minutes per side. The goal is to cook the meat to medium.

Brush the peach halves with the remaining 1 teaspoon olive oil and grill cut-side down until charred and slightly caramelized, 3 to 5 minutes.

Serve the quail o a bed of argula with the grilled peach halves and a drizzle of the cooked marinade.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!