This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in an outdoor grilling competition with this recipe, and it has been reprinted in many publications, including Cooking Light Magazine.
Makes 4 servings
8 each quail, semi-boneless
Jalapeno Plum Sauce:
2 1/2 tablespoons soybean oil
1/3 cup red onions, small dice
1 1/2 tablespoons garlic, minced
1/2 jalapeno pepper, chopped (seeds and ribs removed)
1 1/2 pounds purple plums, pitted and diced small
1/2 tablespoon curry powder
1/2 teaspoon allspice
1/2 cup honey
1/4 cup soy sauce
1 each orange, juiced
2 each lemons, juiced
Jalapeno Plum Sauce:
In a heavy pot, cook red onion, garlic and jalapeno pepper in soybean oil until tender. Add the plums and stir in the curry powder and allspice. Once the spices are dispersed, add the honey, soy sauce and the fruit juices.
Cook over medium-low heat for 1 hour and 15 minutes, uncovered, stirring often. The consistency should be like a chunky tomato sauce. Remove from the heat and allow to cool to room temperature. Bottle and chill the sauce.
This sauce can be made ahead of time and freezes well.
Grilled Quail:
Brush both sides of the quail lightly with soybean oil and place them, breast-side down, on a medium heated grill until the skin starts to bubble and brown a little. Turn them breast-side up and baste liberally with Jalapeno Plum Sauce.
Don’t be afraid of the sauce being too spicy – most of the heat from the jalapeno comes from the discarded seeds and ribs.
Continue to turn and baste the quail every couple of minutes or so until the birds are firm and have a nice glaze on them, about 10 minutes, depending on your grill.
Serve them hot off the grill with a ramekin of the sauce on the side.