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Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce

chef invitational quail-15-1


  • Quail
  • 3 qt Sweetened Black tea
  • Ketchup
  • Worcestershire
  • White distilled vinegar
  • Sugar
  • Fresh habanero chili
  • 80/20 oil
  • Mixed edible flowers
  • Brussel sprouts
  • Pecan halves
  • Fresh lemon
  • Garlic cloves
  • Bourbon
  • Cilantro  


  • New Mexico Chili Powder
  • Smoked Paprika
  • Cumin
  • Cayenne
  • Salt, Pepper
  • Garlic Powder
  • Dill
  • Paprika


  • Raspberries
  • Blueberries
  • Blackberries
  • Strawberries


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.


  • Blend 3 qt sweet black tea, 1 cup kosher salt, 1 habanero chili & 8 oz 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

Berry Hot Sauce

  • In blender, blend 3 habaneros, a couple garlic cloves, roughly 8 oz black & 6 oz blue berries, quick pickled vinegar berries (recipe above) seasoned lightly with salt & pepper. reserve.

Brussels & Pecans

  • Quickly fry pecans until perfectly toasted & season with salt & pepper, reserve until cool, then chop. In same fryer, fry split brussel 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.

The Big Finish

  • 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.
prep time
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cg chef invitational-16
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