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
- Over medium heat slowly brown the garlic in olive oil until golden tan (not burnt).
- 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.
- Yield: "1 cup"
Game Bird Brine
- 1/2 gallon water
- 1/4 cup kosher salt
- 1 tablespoon sugar
- 1 1/2 tablespoons pickling spice
- 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
- 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.
- Rub Asparagus with Mojo, Grill over hot coals until slightly charred, remove to edge of grill and hold to finish cooking until tender.
- Sprinkle with kosher salt.
- Thinner, young asparagus will cook more quickly than the more mature, thicker stalks.
- Serve with lemon wedge.
- Prepare brine and brine qual for 20 minutes, Blot dry with paper towels.
- Coat Quails liberally with Mojo inside and out. Sprinkle with kosher salt.
- Place over hot coals, skin side down, grill 3 minutes then turn to other side.
- Grill 4 minutes then turn back to skin side and finish cooking. Skin should be golden.
- Serve with grilled asparagus.