That grilling is the cooking method of choice at the cottage should surprise no one. It's a natural fit. Aside from the considerable appeal of cooking outdoors, there's the matter of our galley kitchen being relatively small.
From the time they were tykes, toddlers and teens, our grandchildren's cottage visits have included grilled whatever. There might have been homemade waffles on lazy pajama'd mornings in front of the television before venturing out to the water, but in the evening, salmon or bratwurst or steak or somesuch would come in on a platter for dinner.
A favorite memory is the week, early in our marriage, that we had eight of our nine grandchildren at the cottage without their parents, a delightful proposition. When we were not enjoying the lake's many charms, we shuffled into town for excursions to the penny candy store and old time photo sessions.
Not to be forgotten was the evening I first brought grilled quail to the table, and my young granddaughter Mary thought I'd said 'whale.'
Please don't grill the whale!
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Quail is a wonderful and easy poultry to grill, its small size convenient for children, with a much shorter cooking time than chicken. We are fortunate to have a local meat market in the northwoods that supplies more exotic fowl and game meats, from ostrich to elk, and quail is easy for us to get. Be sure if you are buying it frozen to separate it fully and not make the mistake of thinking two birds frozen together are one.
If quail is not available to you, the marinade works equally well on chicken and other poultry.
Grilled Quail à la Northwoods
Marinade the quail overnight, or at least several hours, in equal parts of Soy Vey Teriyaki Sauce and Orangina (if Orangina is unavailable, can substitute orange juice mixed with sparkling water or clear soda like Sprite or 7-Up). Bring to room temperature before grilling.
Arrange quail on a preheated grill and cook for approximately three minutes on each side. Brush with reserved marinade and cook one minute longer, then bring immediately to the table. A wild rice salad with dried cranberries makes an excellent accompaniment. Enjoy.
(Photos of my grandchildren taken in the early 1990's at Old Time Photos in Eagle River, Wisconsin, personal collection, rights retained.)
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Comments
(Every time I read one of your posts, I start humming the theme to "The Waltons.")
Sweet!
(R)ated for making me hungry.