Recipes Grilled Quail with Green Papaya Salad Be the first to rate & review! Plus: More Grilling Recipes and Tips By Ming Tsai Ming Tsai Facebook Instagram Twitter Website Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 6 hrs 30 mins Yield: 4 Ingredients 1/2 cup dry red wine 1/2 cup canola oil 1/4 cup Asian red chili sauce, such as sambal oelek 2 tablespoons minced fresh ginger 2 tablespoons minced garlic 8 partially boned quail (about 4 pounds) 1 small red onion, finely diced 1 tablespoon fresh lime juice 2 teaspoons Asian fish sauce 1 1/2 pounds green papaya or underripe honeydew melon—peeled, seeded and cut into 1/2-inch dice Salt and freshly ground pepper Directions In a shallow glass dish, mix the wine, canola oil, chili sauce, ginger and garlic. Add the quail and coat well with the marinade. Cover and refrigerate for at least 6 hours or overnight. In a medium bowl, combine the onion, lime juice and fish sauce. Fold in the green papaya and season with salt and pepper. Cover and refrigerate. Light a grill or preheat a grill pan. Remove the quail from the marinade and season with salt and pepper. Grill the quail over a hot fire or high heat until lightly charred and just cooked through, about 3 minutes per side. Transfer 2 quail to each plate, spoon the papaya salad alongside and serve. Suggested Pairing A German Riesling with a hint of apple and citrus will contrast well with the gamy birds. Rate it Print