Blueberry Sweet Tea Quail in Black and Blue Hot Sauce

Name: Blueberry Sweet Tea Quail in Black and Blue Hot Sauce
Ingredients: quail; 3 quarts sweetened black tea; ketchup; worcestershire; white distilled vinegar; sugar; 4 habanero chilis; 80/20 oil; mixed edible flowers; Brussels sprouts; pecan halves; fresh lemon; garlic cloves; bourbon; cilantro; New Mexico chili powder; smoked paprika; cumin; cayenne; salt and pepper; garlic powder; dill; paprika; dried red pepper flake; California Giant raspberries; California Giant blueberries; California Giant blackberries; California Giant strawberries

Blueberries compliment the southern flavors of sweet tea and pecans in this delicious quail recipe.

INGREDIENTS

quail
3 quarts sweetened black tea
ketchup
worcestershire
white distilled vinegar
sugar
4 habanero chilis
80/20 oil
mixed edible flowers
Brussels sprouts
pecan halves
fresh lemon
garlic cloves
bourbon
cilantro

Spices:

New Mexico chili powder
smoked paprika
cumin
cayenne
salt and pepper
garlic powder
dill
paprika
dried red pepper flake

Berries:

California Giant raspberries
California Giant blueberries
California Giant blackberries
California Giant strawberries

DIRECTIONS

Quick Pickled Blackberries and Blueberries:
- - Bring distilled white vinegar, sugar & a couple large pinches of red pepper flakes to a boil.
- - Turn off heat & pour over split berries and let sit at room temperature. Keep to the side.
Homemade Raspberry Bourbon BBQ Sauce:
- - Sauté garlic & red onion in oil, deglaze & flambé with bourbon.
- - Once alcohol is cooked out, combine ketchup, Worcestershire sauce, cumin, chili powder, smoked paprika, salt, pepper, garlic powder, lots of raspberries, quick pickle vinegar & bring to a boil, then reduce to low.
- - Simmer for about 10 minutes. Puree in blender & reserve.
Strawberry Chili Oil
- - Rough chop 1 cup of strawberries & place in pot with 2 cups oil.Steep at very low heat for 20 minutes, then strain out oil & let settle.
- - Split the oil in half and blend half with paprika & chili powder.
- - Blend the 2nd half with blanched fresh cilantro and keep to the side.
For the Quail:
- - Blend 3 qt sweet black tea, 1 cup kosher salt, 1 habanero chili & 8 ounces of blueberries.
- - Bring mixture to a boil & set to very low simmer. place quail in simmering tea & continue to simmer as low as possible for roughly 12 minutes.
- - To finish, take quail out of tea, season lightly with salt & pepper & lightly char on grill. baste with raspberry barbecue sauce and finish in hot oven for 3 minutes. Take out of oven & serve.
Black and Blueberry Hot Sauce:
- - Bring 1½ cups of distilled white vinegar, ½ cup white sugar & 1 tablespoon of red pepper flakes to a boil. Turn off heat & pour over your split berries and let sit at room temperature for at least 20 minutes.
- - Next, place 1 habanero, 2 garlic cloves in blender, season lightly with salt & pepper. Add cooled berry/vinegar mixture.
- - Blend until completely pureed.
- - Store in non-reactive container in refrigerator.
Brussels & Pecans:
- - Quickly fry pecans until perfectly toasted & season with salt & pepper, reserve until cool, then chop. In same fryer, fry split Brussels sprouts until just past fork tender, toss in bowl & season with salt & pepper.
- - Incorporate pecan pieces, pickled berries & toss with black & blue hot sauce. Serve immediately.
To Plate:
Sauce plate with hot sauce & lightly drizzle with flavored oils. Spoon on your black & blue brussel sprouts, top with quail. Garnish with flowers, fresh berries & pickled berries.