Chim Cút Nướng Gừng Xả (Grilled Lemongrass Ginger Quail)

Have you ever tried a seven course of snake before? Well, it was in 2002 when I tagged along with my two brothers on a trip back to Vietnam for the first time since our departure. While we were in my hometown Pleiku, my uncle took us to this one house that sold live snakes. We picked out a snake from the cage and the owner turned it into seven courses of snake for us. I remember that the snake meat was used in cooking the main dish but the skin was served as an appetizer. It was deep fried, crispy and seasoned with salt and pepper. It was flavorful and honestly delightful. As I recalled, all seven dishes were wonderful. The only part of the snake that I didn't try and would never dare to try was drinking a shot of whiskey with the raw beating snake heart.  Folk lore has it that eating snake is associated with virility and vitality.

When I was a kid, I was game for all sort of exotic meats. As I got older and become less adventuresome, there are certain exotic game that I just can't take anymore including snake. But quail somehow continues to be one of my favorite wild small game to prepare and enjoy. My new favorite quail recipe is this earthy bold flavor grilled quail that is marinated in an aromatic mixture paste prepared from lemongrass, ginger, fresh red chili pepper, garlic, fish sauce, sugar, and olive oil.  Grilling the quails brings out the sweetness of the marinade, giving the meat a moist texture and bold flavors.  

As I am blogging, my mind is already thinking ahead to autumn when we're gathering around the warm fire pit on a cold, crisp day, roasting these quails on the sticks until they're golden brown.  It's simply irresistible!

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RECIPE:  Grilled Lemongrass Ginger Quail

printable recipe

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Ingredients

1- 1 1/2 packs (6-9) Quails, frozen quails available in the frozen meat section at most of the Asian markets

1 stalk Lemongrass, cut into 4-5 pieces

1 piece (8 oz) Ginger

1 whole Garlic

1-2 Red Chili Peppers

1/4 cup Brown Sugar

1/4 cup Fish Sauce

1/4 cup Olive Oil

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Directions

Preparing Paste

Combine lemongrass, ginger, garlic, chili peppers, sugar, fish sauce, oil into a food processor or a blender and blend until a smooth paste is formed. Set aside.

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Preparing Quails

Butterfly Quail: Wash and remove any leftover feathers on the quail. Split the quail open down the back and spread the two halves out flat.  Place quails on a tray.  Set aside.

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Marinating Quails

Pour the paste over the quails.  Cover each quail with paste.  Let it sit for about half an hour.

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Grilling Quails

Grill the quails just under 400 degrees F, covered until the temperature reaches up to 400 degrees, then lower the heat to maintain the temperature at about 400 degrees otherwise the quails will burn quickly. Lift the lid as needed to release the heat and maintaining grilling temperature.

Continue to cook until one side is golden then turn and grill the other side. Keep an eye on this side as it can flame and burn quickly. As soon as the skin turns golden brown, flip and return the quails to original side for a couple minutes and remove.

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Preparing Grilled Salad

Sometimes, I like to serve it on a plate with grilled salad or just by itself as finger food, some bread and a family-size salad.  Whenever we grill something, I like to toss some vegetables on the grill and make a dish out of it.  As for this quail dish, I tossed some olive oil with the asparagus, mushrooms, and sweet corns then grilled them next to the quails.  

Once the vegetables were cooked, I cut and mixed them up with a mixture of ponzu sauce.

The ingredients for the sauce are ponzu, finely cut cilantro, and chili oil with crunchy fried garlic (oil, fried garlic, sesame oil, crushed red pepper, sugar, onion powder, paprika).

You can also make your own ponzu sauce by whisking together 1/2 cup fresh lime or lemon juice, 2 tablespoons rice vinegar, 1/3 cup soy sauce, 2 tablespoons mirin (sweet rice wine) and 2 tablespoons brown sugar.

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Presentation

Serve quails with your favorite side dishes.

Eat well. Stay hungry!

Sườn Heo Ram Trứng (Caramelized Pork Ribs with Hard Boiled Eggs)

The area where I live is surrounded by farm land. You can see the lush vineyards driving along the perimeter of the area. There are fruit stands, cows, horses, fresh-chicken-eggs-for-sale signs all around. To be able to escape, even momentarily, from the fast-paced urban lifestyle and come home to a pastoral surroundings of growing fruits, vegetables, and livestock to me is the simple life I've always wanted. It allows an opportunity for my daughters to be close to nature by spending more time outdoors. 

It's nice to be able to cook meals with our homegrown vegetables and fresh home raised chicken eggs. Whenever we have so many eggs, I like to boil them, peel the shells off and cook them with ribs in caramelized sauce.

Caramelized pork ribs is one of many classic dishes of Vietnamese home-cooking at its best. The ribs are set to slow cook until the sauce is reduced to a viscous, flavor-packed glaze over the succulent meat.  The wonderful aroma of caramelized shallot, garlic, fish sauce, and ribs while simmering on the stove making you yearn for the meal to come quickly.

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RECIPE: Sườn Heo Ram Trứng

printable recipe

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Ingredients

2.5-3 pounds pork spare ribs or baby back ribs, 

ask the butcher to cut crosswise through the bone into 

long strips 1-1/2 to 2 inches wide

6-8 hard boiled eggs

about 2-3 tablespoons olive oil

1/4 cup fish sauce

1/4 cup brown sugar

1/2 cup Coco Rico soda or coconut water, optional

3 large shallots, thinly sliced

1 whole garlic, finely minced

1 teaspoon cracked black pepper
3-4 red chili peppers, optional
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Directions

Preparing Ribs

In this recipe, I use baby back ribs, but you could also use pork short rib or riblets, or even pork shoulder.

Par-boiling ribs: fill a pot with water and bring to a boil. Add ribs to boiling water. The water should be enough to just cover top of ribs. Blanch ribs until water is boiling again to remove any impurities. Remove ribs from boiling water. Rinse and drain. You may skip this process if you know your meat is fresh.  Most of the time, I don't parboil the meat unless I use it to make stock.

Cut ribs into bite sized pieces.

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Caramelized Ribs and Eggs

Place a large skillet over medium heat. Add oil, sugar, garlic, and shallot over the oil. Cook until garlic and shallot start to turn brown.

Add the ribs, stirring occasionally, for a couple minutes.  Add fish sauce, Coco Rico or coconut water if used, fresh cracked black pepper, and red chili peppers, if used.  Mix it well then add eggs. Reduce the heat to low, cover the skillet with a lid, let simmer to reduce the juice for about 25-30 minutes, stirring occasionally.

meat without par-boiling

Caramelized pork ribs and eggs are almost done when the juice has been absorbed, and what left is the fat oil from ribs. Let it cook for another couple minutes until the ribs are browned and eggs are coated with a beautiful amber color and the rib bones become soft enough that you can even chew on it.  

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Presentation

Serve this delicious caramelized pork ribs and eggs with jasmine steamed rice and a side dish of  fresh cold crispy cucumber slices on a hot day or a warm steamed vegetable dish on a chill day.  

Eat well. Stay hungry!