Yield: Serves 4


-2 ea. Quail (Cut in half lengthwise)

-4 ea. Tangerine (Cut in half)

-1 ea Stalk Lemongrass

-1 lb. Ginger (Peeled, slice)

-16 ea. Sprigs Thyme

-4 oz Garlic (Mince)

-S & P TT

1.)    Mince the garlic, peel and clean the ginger.

2.)    Slice the ginger in even slices.

3.)    Put in quail the halved tangerines, ginger slices, minced garlic, and 8 ea. Thyme sprigs in the quail.

4.)    Sear the quail on one side and finish in the indirect oven.

5.)    Cook until the internal temperature reaches 165 degrees.



-1 ea. Orange (Zest, Juice)

-1 ea. Lemon (Zest, Juice)

-1 ea. Lime (Zest, Juice)

-6 oz. Granulated Sugar

-4 oz. Kosher Salt

-1 qt. Water


1.)    Combine all of the ingredients, until the salt and sugar are dissolved.

2.)    Place the quail in brine for 1 hour.

3.)    Take out of brine and stuff the quail.


Saute Root Vegetable Hash

-1 ea. Rutabaga (Medium Dice)

-1 ea. Turnip (Medium Dice)

-2 ea. Large Carrot (Medium Dice)

-1 ea. Small Butternut Squash (Medium Dice)

-S & P TT

-2 oz. Thyme

-2 oz. Olive oil


1.)    Clean all the root vegetables.

2.)    Cut all the vegetables medium dice.

3.)    Combine the thyme, oil, salt, and pepper in a bowl.

4.)    Saute the root vegetables until fork tender.

5.)    Enjoy!!