Southwest Honey-Glazed Quail

Quail are dipped in a warmed mixture of honey, chili powder and cumin, then cooked on the grill.

Ingredients:

• 8 quail
• 1 cup honey
• 1 tsp ground cumin
• 1 tsp ancho chili powder
• Salt and pepper to taste
• Olive oil

Directions:

To bone the quail, cut down the backbone and spread to open; remove the backbone and the tiny breast bones. In a small saucepan, stir together honey, cumin, and chili powder; heat slightly. Heat grill on medium heat and brush grids with olive oil. Season each quail with salt and pepper. Dip each quail into honey mixture, then place breast side down on grill. Cook about 3 minutes then turn, reduce heat to medium-low and grill another 4 minutes. Brush frequently with honey mixture. A thick glaze will develop on breasts and become a deep amber color. Watch carefully to prevent glaze from burning.

Number of Servings: 4

Notes from the Cook: Quail is available at many specialty stores.