Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce
Ingredients:
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
Spices
New Mexico Chili Powder
Smoked Paprika
Cumin
Cayenne
Salt, Pepper
Garlic Powder
Dill
Paprika
Berries
Raspberries
Blueberries
Blackberries
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.
Quail
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.
