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Blueberry Sweet Tea Quail in Black and Blue Hot Sauce

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Blueberries compliment the southern flavors of sweet tea and pecans in this delicious quail recipe.

Blueberry Sweet Tea Quail in Black and Blue Hot Sauce

INGREDIENTS

  • quail
  • 3 quarts sweetened black tea
  • ketchup
  • worcestershire
  • white distilled vinegar
  • sugar
  • 4 habanero chilis
  • 80/20 oil
  • mixed edible flowers
  • Brussels sprouts
  • pecan halves
  • fresh lemon
  • garlic cloves
  • bourbon
  • cilantro

    • Spices:

  • New Mexico chili powder
  • smoked paprika
  • cumin
  • cayenne
  • salt and pepper
  • garlic powder
  • dill
  • paprika
  • dried red pepper flake

    • Berries:

  • California Giant raspberries
  • California Giant blueberries
  • California Giant blackberries
  • California Giant strawberries

DIRECTIONS

  • Quick Pickled Blackberries and Blueberries:

      • Bring distilled white vinegar, sugar & a couple large pinches of red pepper flakes to a boil.
      • Turn off heat & pour over split berries and let sit at room temperature. Keep to the side.

  • Homemade Raspberry Bourbon BBQ Sauce:

      • Sauté garlic & red onion in oil, deglaze & flambé with bourbon.
      • Once alcohol is cooked out, combine ketchup, Worcestershire sauce, cumin, chili powder, smoked paprika, salt, pepper, garlic powder, lots of raspberries, quick pickle vinegar & bring to a boil, then reduce to low.
      • Simmer for about 10 minutes. Puree in blender & reserve.

  • Strawberry Chili Oil

      • Rough chop 1 cup of strawberries & place in pot with 2 cups oil.Steep at very low heat for 20 minutes, then strain out oil & let settle.
      • Split the oil in half and blend half with paprika & chili powder.
      • Blend the 2nd half with blanched fresh cilantro and keep to the side.

  • For the Quail:

      • Blend 3 qt sweet black tea, 1 cup kosher salt, 1 habanero chili & 8 ounces of blueberries.
      • Bring mixture to a boil & set to very low simmer. place quail in simmering tea & continue to simmer as low as possible for roughly 12 minutes.
      • To finish, take quail out of tea, season lightly with salt & pepper & lightly char on grill. baste with raspberry barbecue sauce and finish in hot oven for 3 minutes. Take out of oven & serve.

  • Black and Blueberry Hot Sauce:

      • Bring 1½ cups of distilled white vinegar, ½ cup white sugar & 1 tablespoon of red pepper flakes to a boil. Turn off heat & pour over your split berries and let sit at room temperature for at least 20 minutes.
      • Next, place 1 habanero, 2 garlic cloves in blender, season lightly with salt & pepper. Add cooled berry/vinegar mixture.
      • Blend until completely pureed.
      • Store in non-reactive container in refrigerator.

  • Brussels & Pecans:

      • Quickly fry pecans until perfectly toasted & season with salt & pepper, reserve until cool, then chop. In same fryer, fry split Brussels sprouts until just past fork tender, toss in bowl & season with salt & pepper.
      • Incorporate pecan pieces, pickled berries & toss with black & blue hot sauce. Serve immediately.

  • To Plate:

    Sauce plate with hot sauce & lightly drizzle with flavored oils. Spoon on your black & blue brussel sprouts, top with quail. Garnish with flowers, fresh berries & pickled berries.
Blueberry Sweet Tea Quail in Black and Blue Hot Sauce

Recipe Creator

Chef Travis Peters

Chef Travis Peters

Chef Travis Peters is the Owner and Chef of The Parish Gastropub, and was named the winner of the 2019 California Giant Chef Invitational.

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