Preparation:
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
For the Glaze:
• 1 cup diced Pancetta bacon
• 1 cup diced white onion
• 3 tablespoons of tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Sriracha sauce
• ½ cup apple cider vinegar
• 1 tablespoon of namu shoyu or light soy sauce
• ½ teaspoon of salt
• ½ teaspoon crushed red pepper flakes
• ½ cup of raw cane sugar
For the Quail:
• 8 (4 oz.) free-range quail, rib bone removed and butterflied
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon garlic salt
• ½ teaspoon onion salt
• ½ teaspoon black pepper, freshly ground
For the Glaze:
1. Place the bacon in a medium saucepan and apply medium-high heat. Cook until the fat has been rendered and the bacon is crisp, while stirring occasionally. Remove the bacon with a slotted spoon, leaving the fat and transfer on a plate lined with paper towels. Set aside to drain excess oil.
2. Take ¼ cup bacon fat from the saucepan and store the rest for future use. Apply medium-high heat and add the diced onion. Sauté for about 3 to 4 minutes while stirring regularly, or until soft and translucent. Stir in the tomato paste, Worcestershire sauce, Sriracha sauce, namu shoyu and cider vinegar and cook until it reaches to a boil. Return cooked bacon in the pan together with the red pepper flakes, sugar, salt and black pepper. Stir until well combined.
3. Cook until it reaches to a boil. Reduce to low heat and simmer for about 10 to 15 minutes while stirring occasionally, or until it has reduced and thickened. Remove saucepan from heat.
4. Transfer into a food processor and process until a coarse mixture is achieved and well incorporated.
For the Grilled Quail:
1. Preheat a gas grill to high and lightly brush the grids with bacon fat or oil.
2. Place the quail cut-side down on a flat work surface and brush with oil on all sides. Season with garlic salt, onion salt and black pepper on both sides.
3. Reduce grill temperature to medium-high and grill the quail skin-side down for about 3 to 4 minutes on each side. After 3 minutes of grilling, brush the quail with bacon glaze and cook further for 1 minute. Turn and repeat the procedure to cook the other side and remove from the grill.
4. Transfer into a serving platter and serve immediately.