Serves 4-6
For the Quail
1 (12-ounce) can pulp free frozen orange juice concentrate, thawed
1 teaspoon kosher salt
1 tablespoon ground cumin
8-12 semi-boneless quail
Whisk together the thawed orange juice, salt, and cumin. Place the quail in a large zipper bag and pour in the orange marinade. Coat the birds well before sealing the bag and refrigerating several hours to overnight. To cook, season both sides of the marinated quail with salt and pepper and grill four to five minutes per side over a high heat. Let the quail rest four minutes before serving.
For the Texas Watermelon Thai Salad
3 hot house or English cucumbers, peeled
2 carrots, peeled
2 cups Texas Watermelon, small diced
Leaves from 1 bunch of cilantro
2 shallots, thinly sliced
1 serrano chile, stem removed, sliced thin
1/4 cup fresh squeezed lime juice
1/4 cup each fish and soy sauce
1/4 cup granulated sugar
1 cup crushed peanuts, for garnish
Using a vegetable peeler cut long, thin strips of both the cucumbers and the carrots; put them in a large mixing bowl. Add the watermelon, cilantro leaves, shallots, and serrano chiles to the bowl. Whisk the lime juice, fish sauce, and soy sauce together with the sugar until it is dissolved; pour the dressing over the strips of vegetables. Carefully toss and refrigerate until ready to serve topped by the grilled quail and sprinkled with the peanuts.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
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