Sorghum Glazed Quail Leg with Blueberry Barbeque Sauce and a Watermelon Relish
By Colby Newman, Executive Chef, Amarillo (Texas) Country Club
Ingredients:
20-24 Quail legs
as needed salt and pepepr
1 EA Sorghum glaze, recipe follows
1 EA Blueberry BBQ Sauce, recipe follows
1 EA Watermelon Relish, recipe follows
Procedure:
- 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
- To plate: Add one dollop of blueberry BBQ sauce on the plate and slide your spoon through it. Then place the quail legs on the sauce and add the watermelon relish on top. Garnish with micro cilantro.
For Sorghum Glaze
Yield: 1 quart
1 1/2 cup ketchup
1/4 cup sorghum syrup
1/4 cup apple cider vinegar
2 Tbsp. Dijon mustard
1 Tbsp. Chipotle powder
To taste Salt and Pepper
Procedure:
- 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
Yield: 1 quart
4 cups blueberries, frozen
2 cups sugar
1 cup balsamic vinegar
1 EA onion, small dice
2 Tbsp. garlic, minced
1 cup red wine
2 cups BBQ sauce
To taste Salt and Pepper
Procedure:
- 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
1 1/2 cup watermelon, small dice
1/4 cup red onion, small dice
1/2 EA jalapeno, seeded, small dice
1/2 EA cilantro, chopped
1/2 EA lime, juiced
Procedure:
- Mix all ingredients together. Season with salt and pepper.
