Grilled Quail with Sweet-and-Sour Plum Glaze
Plums and blackberries form the backbone of this sweet-savory glaze from Top Chef Season 17 winner Melissa King; it's perfect for quail but also delicious with bone-in chicken thighs or pork chops. Serve alongside a crisp and refreshing Arugula-Radish Salad with a tangy lime-sesame dressing for the perfect summer meal.
Recipe Summary test
Whole or semi-boneless quail may be purchased from dartagnan.com.
Whisk together 2 tablespoons lime juice, 2 teaspoons sesame seeds, 1/4 teaspoon minced shallot, and 1/4 teaspoon honey in a large bowl. Drizzle in 1 tablespoon olive oil and 1 tablespoon sesame oil, whisking until combined. Season with salt and pepper to taste. Add 6 cups arugula, 3/4 cup thinly sliced watermelon radishes, and salt and pepper to taste; gently toss.
Plum sauce can be made up to 1 week in advance and stored in an airtight container in refrigerator.
Earthy Italian white: Garofoli Macrina Verdicchio dei Castelli di Jesi