Blueberry Sweet Tea Quail in Black and Blue Hot Sauce
3 qt Sweetened Black tea
White distilled vinegar
Fresh habanero chili
Mixed edible flowers
New Mexico Chili Powder
Dried red pepper flake
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
Black and Blue Berry Hot Sauce
Bring 1.5 cups of distilled white vinegar, 1/2 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.
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.