Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish
Recipe courtesy of Colby Newman, Executive Chef, Amarillo (Texas) Country Club.
Ingredients
- Quail legs - 20-24
- salt - as needed
- pepper - as needed
- Soghum glaze - 1 each, recipe follows
- Blueberry BBQ Sauce - 1 each, recipe follows
- Watermelon Relish - 1 each, recipe follows
- For Sorghum Glaze
- ketchup - 1 1/2 cup
- sorghum syrup - 1/4 cup
- apple cider vinegar - 1/4 cup
- dijon mustard - 2 Tbsps.
- chipotle powder - 1 Tbsp.
- salt - to taste
- pepper - to taste
- For Blueberry BBQ Sauce
- blueberries - 4 cups, frozen
- sugar - 2 cups
- balsamic vinegar - 1 cup
- onion - 1, small dice
- garlic - 2 Tbsps., minced
- red wine - 1 cup
- BBQ sauce - 2 cups
- salt - to taste
- pepper - to taste
- For Watermelon Relish
- watermelon - 1 1/2 cup, small dice
- red onion - 1/4 cup, small dice
- jalapeno - 1/2 each, seeded, small dice
- cilantro - 1/2 each, chopped
- lime - 1/2 each, juiced
Instructions
For Quail
- Season quail legs with salt and pepper.
- Light grill. Place quail legs on grill, halfway through cooking brush legs with sorghum glaze.
- Cook quail until internal temperature reaches 165°F.
- Remove legs from grill and place in a bowl with more of the sorghum glaze and toss.
For Sorghum glaze
- Combine the ketchup, sorghum, vinegar, mustard, chipotle powder and some salt and pepper in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook sauce until becomes slightly thick (About 10-15 minutes).
- Keep Warm
For Blueberry BBQ Sauce
- Add all ingredients to sauté pan (except BBQ sauce) and bring to a boil. Reduce to simmer and reduce by half. Fold in BBQ sauce of your choice.
For Watermelon Relish
- Mix all ingredients together. Season with salt and pepper.
To Plate
- Add one dollop of blueberry BBQ sauce on the plate and slide your spoon through it.
- Place the quail legs on the sauce and add the watermelon relish on top. Garnish with micro cilantro.