Start the pickled green tomatoes two days before, or up to a couple of weeks before, and double or triple the recipe if you want.
- 12 quail breasts
- Salt and pepper
- 3 TBSP olive oil
Pickled Green Tomatoes:
- 4 medium green tomatoes, sliced thinly
- 1 TBSP salt
- 1 clove garlic
- 3 thin slices of fresh ginger
- ½ Cup white wine vinegar
- ½ tsp mustard seed
- 2 cloves
- 1-3 TBSP sambal or hot sauce
- ¼ Cup mayonnaise
12 small soft rolls or slider buns
For the green tomatoes, toss the tomatoes with the salt and let stand for a day in the refrigerator. Drain any liquid from the tomatoes. In a small pot, combine the garlic, ginger, vinegar, mustard seed and cloves and bring to a boil. Pour over the tomatoes. Allow to cool slightly, then cover and refrigerate.
Preheat a gas grill to high heat or build a hot fire. Season the quail breasts with salt and pepper, then toss with the olive oil. Grill the quail breasts on each side until well browned. About 2 or 3 minutes per side.
Mix together the sambal or hot sauce and the mayonnaise, adding more to taste.
Toast the rolls on the grill or in the oven. To assemble, lay a grilled quail breast on the bottom bun, then top with a couple slices of pickled tomato and a dollop of the spicy mayonnaise.
Sautéed Semi-boneless Quail
This sauté is quick and savory.
Our quail is served at many of Texas’ finest restaurants. Click here to find out where to try it.
Our holiday gift packs offer a nice sampling of our products for your holiday feasts. Click below to order today.