Quail Kabob with Molasses, Oj, Ginger and Garlic (Gc)
- 6 Quail; boned
- 6 Cremini mushrooms
- 1 Orange; sliced 3/4-inches
- -thick
- 1/8 c Pickled ginger slices
- 6 Elephant garlic cloves;
- -roasted
- Fresh basil for garnish
- 2 Skewers
- ---marinade---
- 3/4 c Molasses
- 3/4 c Orange juice
- 3 Cloves garlic; minced
- 1 tb Grated ginger
- Salt and pepper; to taste
Mix all marinade ingredients well. Marinade quail and mushrooms in
refrigerator overnight. Let sit for 1 hour at room temperature.
Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst
metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over
pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1
#717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
refrigerator overnight. Let sit for 1 hour at room temperature.
Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst
metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over
pecan wood, for 5 minutes on each side. Serve with Black Eye Pea Salad.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3639 Posted to MC-Recipe Digest V1
#717 by 4paws@netrax.net (Shermeyer-Gail) on Aug 03, 1997
