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Beer Kitchen

May 6, 2009

Beer Kitchen–Quail With Sea Dog Porter Marinade

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Written by: BeerMagDerek

Quail With Porter Marinade–What a bird bath should be!

From the pages of Beer Magazine Issue #4 May/June 2008. Limited Back Issues still available.

Most people might only think of quail when they think of wealthy people playing with guns. In fact, quail are delicious little birds that can make even the most amateur cook look like he just graduated from the finest culinary institute in the world. This month I’ve put together a delicious Porter Marinade that will turn ordinary quail into a gourmet meal, and fairly easily at that. It looks fancy, will impress others, and more importantly tastes great because it’s made with beer.

Prep Time: 20 minutes the day before serving
Cooking Time: 8 minutes
Difficulty: 2
Serves: 4
Suggested Beer With Dinner: We’re going to suggest a nice porter that’s not too heavy. Sea Dog’s version works!
4 Whole Quail
½ Cup Shallot (minced)
1 Tablespoon Ginger (minced)
2 Tablespoon Brown Sugar
1 Tablespoon Garlic (minced)
1 Tablespoon Black Pepper
2 Tablespoon Chinese Five Spice
½ Cup Rice Vinegar
1 Cup Soy Sauce
1 Cup Water
1 Cup Sea Dog Porter

The Method
1. Place thoroughly thawed quail in a large bowl.

2. Combine all other ingredients in a saucepan and bring to a boil; cool to room temperature.

3. Pour the marinade over the quail let marinate at least 12 hours.

4. Place on a frying pan coated with peanut oil that is “smoking hot.” Sear the quail until a light “char” begins to form, about 4 minutes a side (may require more time if the bird has bones; most Quail is offered de-boned).

5. Let stand in the pan for about 4 more minutes to finish cooking. You could also place the pan in a 350-degree oven for the final 4-5 minutes to finish the job after you flip it on the stove. Should you choose to finish the quail in the oven, make sure that your pans are oven safe.

6. Remove from the grill or oven and let rest for 5 minutes to let the juices settle.

7. Serve with any side dish you like, such as a bed of fresh greens with citrus.

Smoking Hot
Chef Brein cautions that most people won’t get the oil hot enough to be called “smoking hot.” This is a term that literally means you’ll see some smoke coming off the oil. Also be warned that the marinade will create a lot of smoke, so if you’re cooking indoors, have some ventilation ready. An outdoor grill is a perfect alternative; just be sure it is very hot.

Halving–Cutting the bird in half makes for a prettier dish! 3 easy steps. Cut. Cut. Cut.

You really can’t make this when you get home from work late, but for those days where you’re thinking about dinner early and you have a little free time, this simple marinade will get you points with your significant other or fellow beer drinker, especially when you tell them you made it…with beer.

About the Author

Publisher. Editor. Janitor.

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