Ingredients
- 1/2 cup pomegranate molasses
- 2 tablespoons fresh orange juice
- 1 teaspoon ground cinnamon
- 8 quail, butterflied
- Canola oil, for drizzling
- Salt and freshly ground black pepper
Directions
Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.
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By CaptJoe767
The Republic of...
on November 28, 2012
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This is one of my Bobby Flay favs. Its fun to cook,easy and I enjoy watching people go crazy over the smell when the mixture is added.
By diodiromanese_6...
Methuen, MA
on October 25, 2008
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As much as I hate to say it I did not enjoy this recipe. Coming from a lebanese home I was familiar with the pomegranted molasses ingrediant. I remember my grandmoster using it to make certain cookies but very rarley. The product has a extremeley sweet almost sour taste.
The end result was really nothin special, deffiantley wont try again.
By acediac_5294624
Ellisville, MO
on June 18, 2008
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This is a very good and unique dish, and a great way to showcase pomegranate, which has become very popular. I actually used cornish hens and it turned out great. Just be careful to not burn, as the molasses has a very high sugar content. As for the molasses, you can buy it in a global foods store, or you can make your own by reducing some pomegranate juice, sugar to taste, and a little lemon juice to a syrup consistency.
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