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.