Chorizo-Stuffed Quail With Grilled Summer Salad

Evan Swope All Poultry & Game Bird Recipes, All Recipes, Quail Recipes, Sausage Recipes, Semi-Boneless Bird Recipes

Chorizo-Stuffed Quail With Grilled Summer Salad

Makes 4-6 Servings
wine WINE PAIRING
Fino or Manzanilla Sherry

Here’s a dish that is all about relaxed summer elegance. Make this when corn and peaches are at their peak.

INGREDIENTS
  • SALAD:
  • 2 peaches, grilled and diced
  • 4 garlic scapes, grilled and diced
  • 2 ears fresh sweet corn, grilled whole and kernels removed
  • 1 fresh cucumber, peeled and diced
  • Juice of 1 lime
  • 1 tsp honey
  • 2 tsp espelette pepper
  • 1 tsp chervil, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 tsp tarragon, finely chopped
  • Salt & pepper to taste

DIRECTIONS

1

To make the salad dressing, whisk together the lime juice, honey, espelette pepper and herbs. Toss prepared vegetables in the dressing. Salt & pepper to taste. Set aside.
2

For the stuffing, mix the chorizo, cornbread, shallot, garlic, mustard, and herbs. Fill the quail cavities with the mixture.
3

Grill quail over medium indirect heat until internal temp reaches 155°F., about 15-18 minutes.
4

To serve, spoon some of the salad on each plate and perch two quail on top.