_Serves: 4–6 _
Molasses Porter Quail
½ cup (4 fl oz/118 ml) porter
½ cup (4 fl oz/118 ml) molasses
4 semi-boneless quail, halved, backbone and breastplate removed
1 lb (454 g) mixed greens
¾ cup (6 fl oz/177 ml) bock vinaigrette (see below)
1 red bell pepper, minced
Kosher salt
Fresh cracked black pepper
Combine the porter and molasses and mix well. Add the quail to the porter mixture and let marinate for 1 hour.
Turn the grill to high. Grill the quail until done, brushing with the marinade as you go.
Toss the greens with the bock vinaigrette and red pepper and arrange on a platter. Sprinkle with salt and fresh cracked black pepper. Lay the quail over the greens and serve.
MaiBock Vinaigrette
2 small shallots, chopped
2 cloves garlic
¼ cup (2 fl oz/59 ml) Maibock
½ cup (4 fl oz/118 ml) balsamic vinegar
½ cup (4 fl oz/118 ml) olive oil
¼ cup (2 fl oz/59 ml) canola oil
Kosher salt
Black pepper
In a blender, combine the shallots, garlic, Maibock, and vinegar. Puree until smooth. Mix the olive oil and canola oil in a small bowl. With the blender on low speed, slowly drizzle the oil into the blender until fully incorporated and emulsified. Season with salt and pepper.
Beer suggestions: Tastes great using Sierra Nevada Porter (Chico, California) and Fort Collins Brewery Maibock (Fort Collins, Colorado). Pair with a pale ale such as Southern Tier Live (Lakewood, New York) or Sweetwater 420 (Atlanta, Georgia).