Grilled Mojo Quail & Wild Asparagus

Garlic Mojo II 

  • 3 tablespoons  lime Juice
  • 1 tablespoon  orange Juice
  • 10 cloves  garlic -- Browned in oil
  • 3  tablespoons  Red onion -- minced
  • 3 fluid ounces  olive oil -- to brown garlic
  • 1/2 teaspoon  dried Thyme
  • 3/4 teaspoon  dried mexican oregano
  • 1/4 teaspoon  Ground Black Pepper.
  • 1/2 teaspoon  Chipotle Powder -- toasted
  • 1/2 teaspoon  Ground Cumin -- toasted
  • 1 1/2  each  bay leaves -- Broken


  1. Over medium heat slowly brown the garlic in olive oil until golden tan (not burnt).
  2. Blend together garlic, oil and remaining ingredients.(except bay leaves) Stir in broken bay leaves, let rest over night before use.(strain out bay leaves) Strain for service.
    1. Yield: "1 cup"

Game Bird Brine

  • 1/2 gallon water
  • 1/4 cup  kosher salt
  • 1 tablespoon  sugar
  • 1 1/2 tablespoons  pickling spice
  1. Stir salt and sugar in the water until cloudiness disappears.

Grilled Mojo Quail & Wild Asparagus

  • 8 each  Simi Boneless Quails -- Brined, Rub with Mojo
  • 1 pound  asparagus -- Peeled
  • kosher salt
  • Garlic Mojo


  1. Preparing for Cooking: cut off and discard the tough ends of the asparagus stalks where they snap easily. Wash asparagus thoroughly, including the tips, to remove any sandy soil. Remove the scales if sandy or tough.  If stalk ends are quite large, peel about 2 inches of the end with a vegetable peeler, so they will be more tender after cooking.
  2. Rub Asparagus with Mojo, Grill over hot coals until slightly charred, remove to edge of grill and hold to finish cooking until tender.
  3. Sprinkle with kosher salt.
  4. Thinner, young asparagus will cook more quickly than the more mature, thicker stalks.
  5. Serve with lemon wedge.
  6. Prepare brine and brine qual for 20 minutes, Blot dry with paper towels.
  7. Coat Quails liberally with Mojo inside and out. Sprinkle with kosher salt.
  8. Place over hot coals, skin side down, grill 3 minutes then  turn to other side.
  9. Grill 4 minutes then turn back to skin side and finish cooking. Skin should be golden.
  10. Serve with grilled asparagus.