[CH] Red Devil Quail & Jerk Seasoning

Lori & Jim (downunder@tpgi.com.au)
Sat, 6 Jun 1998 19:09:34 +1000

I tried this recipe the other day and it was yummy!  I used chicken instead
of quail and didn't do the pounding bit and I added more chiles (left the
seeds in too), but it turned out delish.  It's from the cookbook Hot by
Judith Choate.  I'm also including a Jerk Seasoning recipe, also from the
same book, that's nice and hot (nearly killed the hubby).  Hope you enjoy

Red Devil Quail
Serves 6

This is based on a traditional Indonesian method of cooking chicken.  Any
poultry, game, or meat can be barbecued and grilled in this fashion.

6 whole quail
Juice of 1 lemon
1 tablespoon tamarind (available in Asian markets) dissolved in 2
tablespoons warm water
250 ml (8 fl oz) coconut milk
45 g (1 1/2 oz) chopped onion
2 fresh hot red or green chiles, stemmed and seeded
1 tablespoon minced garlic
salt to taste

Preheat grill or BBQ.  Split quail in half lengthwise. Rub with lemon
juice.  Place on grill pan in grill or on the BBQ and grill for 2 minutes
per side.  Remove from grill and set aside.  Do not turn off grill or BBQ.

Strain tamarind through fine sieve.  Combine in a blender with coconut
milk, onion, chile, garlic, and salt and process until smooth.

Using a cleaver, lightly pound each quail half to slightly flatten.  Place
in a heavy, nonstick  fry pan over medium heat.  Pour sauce over quail and
fry, stirring frequently, for about 6 minutes or until quail has absorbed
most of the sauce.  Return quail to grill.  Brush skin side with any
remaining sauce and grill, skin side up (or BBQ skin side down), for about
2 minutes or until crisp.  Serve immediately.


Jerk Seasoning
Makes approx 500 ml (16 fl oz)

This is the most basic seasoning sauce for the Jamaican style pit BBQ
called jerk.  It is used to season meat, poultry, or fish for outdoor
BBQing or oven baking.  First, generously rub the food to be jerked with
fresh lime juice.  Then marinate it in jerk seasoning for at least 4 hours.

115g (4 oz) tamarind pulp
120ml (4 fl oz) warm water
12 habs, stemmed
12 serranos, stemmed
60g (2 oz) chopped shallots
85g (3 oz) chopped spring onions
60ml (2 fl oz) peanut oil
1 tablespoon fresh lime juice
1 tablespoon vinegar
1 tablespoon ground allspice
2 teaspoons salt (or to taste)
1 teaspoon ground cinnamon
1 teaspoon cracked black pepper
1/2 teaspoon ground nutmeg

Place tamarind and warm water in a nonreactive container.  Allow to sit for
1 hour. Strain and discard seeds and pulp.  Combine with remaining
ingredients in a blender and process until smooth.  Store covered and
refrigerated, for up to 1 week.  (I froze some of this as well with no