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11680 Chimney Rock Road
Paso Robles, CA 93446 USA
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Grilled BBQ Quail and Corn Salsa
A recipe by Will Torres, Executive Chef of the Restaurant at JUSTIN
Wine Pairing: 2010 Reserve Chardonnay
6ea.Whole Ears Corn
2Tb. Unsalted Butter
1 tsp. Chopped Thyme
1 small red bell pepper, halved, cored and seeded
1 small red onion, peeled and sliced in 1/2-inch (1.2 cm) rings
1 bunch scallions, tops removed
1 jalapeno, halved and seeded
4oz. Extra-Virgin Olive Oil ;( We like Olea Farms in Templeton, Ca.)
2 limes (juiced)
2Tb. Chopped cilantro
2Tb. Chopped flat-leaf parsley
2Tb. Chopped Chive
8 semi-boneless Quail (Available Online or at a Higher End Grocer)
Salt and Pepper to taste
4Tb. Barbecue Sauce (Homemade or We like Broke Brothers, Avail. In our Tasting Room)
Prepare a gas or charcoal grill to Med- High Heat.
To make the salsa, begin by peeling the husks of the corn down from the tip of each ear to the bottom, keeping the husks attached throughout the process. Once all the corn is peeled, remove all the silk and discard. Brush the ears well with the butter; sprinkle with salt and pepper and the thyme. Put the husks back over the ears of corn, covering as much of the kernels as possible.
Using butcher’s twine, snugly tie the husks in place. Fill a large bucket with cold water, and fully submerge the corn in the water. Place a medium bowl of water on top of the corn to keep it submerged. Allow the corn to soak for at least 30 minutes. Place the corn on the grill, turning as needed and not allowing the ears to get too charred. It will take about 20 minutes to cook the corn. Let the corn cool to room temperature. Remove the twine and husks from the corn, and cut the bottom off. Stand the corn up on a cutting board, cut along the cob from the tip down, and remove all the kernels. Set aside.
In a small bowl, toss the bell pepper, onion, scallions and jalapeno with 1Tb. of the olive oil. Season with salt and pepper, and grill until just cooked. Once the vegetables are cooled, cut into a small dice, and place in small mixing bowl. Add the corn, the juice of the limes, the remaining olive oil, the cilantro, parsley and chive. Adjust the seasoning and set aside.
Season the quail with salt and pepper. Place on the grill, and cook for 1 ½-2 minutes on either side while basting with your favorite barbecue sauce.
To Serve, place a spoonful of salsa on each plate with the quail and serve immediately.