Rum Glazed Quail Breasts Nueske’s Applewood Smoked Bacon Grilled Pineapple & Jalapeno Cream Cheese

4 Appetizer Portions

Ingredients

• 12 Each Quail breasts, skin removed, discard
• Dale’s Marinade, enough to cover breasts
• 1 Tablespoon Garlic, minced
• 1 Tablespoon Shallot or green onion, minced
• 1 Cup Rum
• ½ Cup Soy sauce
• ½ Cup Worcestershire sauce
• ½ CupBrown sugar
• 1 Tablespoon Molasses
• 12 Each Nueske’s bacon slices cut in ½
• 6 Each Fresh jalapenos, deseeded, diced small
• 12 oz. Grilled pineapple, diced small
• 12 oz. Cream cheese
• ½" long chives for garnish

Glaze

• Heat oil in small saucepan. Sweat garlic and shallots about 5 minutes over medium heat. Remove pan from heat, add rum, put pan back on heat and flame off.
• Reduce the rum by half. Add soy and Worcestershire. Bring to a boil, reduce heat and simmer until reduced by half. Add brown sugar and molasses. Stir until sugar is dissolved. Reserve in a warm place
• Combine grilled pineapple and jalapenos with cream cheese. Stir well to incorporate.
• Place bacon strip on work service so it resembles a “1”. Place quail breast at the bottom of the bacon. Spread 1/12 of the cream cheese mixture onto the breast. Roll the bacon up so breast is enclosed. Fasten with 2 toothpicks.
• Heat grill to medium. Cook skewered Quail about 4-6 minutes on each side so the bacon cooks.
• Brush the quail with the glaze. Continue to cook 1-2 minutes more.
• Remove the quail from the grill. In a large bowl toss the dove with the remaining glaze until well coated.
• Remove the toothpicks.

Plating

• Place 3 quail breasts on a plate. Drizzle with some of the glaze.
• Sprinkle with chives.

Enjoy!

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