The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Beer-brined Grilled Quail 



Tamarind Marinade

2 ounces tamarind paste

2 ounces figs chopped

1 tablespoon tomato paste

1 tablespoon molasses

¾ onion, chopped

2 tablespoons garlic, chopped

¼ cup brown sugar

1 cup malt vinegar

2 cups Goose Island Beer – “The Muddy Imperial Stout”

1 cup water

½ cup orange juice

1 tablespoon worchester sauce

2 tablespoons fresh ginger

1 teaspoon allspice

½ teaspoon nutmeg

Pinch cayenne

1 tablespoon olive oil

Salt to taste

Quail Brine

2 cup Goose Island Beer – “The Muddy Imperial Stout”

2 cups water

½ cup kosher salt

1 tablespoon peppercorns

3 sprigs thyme

4 garlic cloves

2 bay leaves

2 tablespoons brown sugar

1 star anise

½ teaspoon red pepper flakes

8 quail

16 quail eggs


The Muddy Imperial Stout from Goose Island Brewery is brewed with molasses, brewer’s licorice, and Belgian dark rock candi sugar, The Muddy is an imperial stout with amplified sweetness for a taste as distinctive as the Chicago blues that inspired its creation.

Tamarind Marinade

  1. Heat olive oil in a sauce pan over medium heat. Add chopped onions and a pinch of salt. Sauté until lightly caramelized. Add garlic and continue to cook for a few minutes.
  2. Add beer and cook for a few more minutes scrapping the bottom of the pan to release any caramelization. Add tomato paste and continue to cook for a few more minutes.
  3. Add vinegar, tamarind, figs and spices and cook for ten minutes over low heat. Add water to pan if necessary.
  4. Remove from heat and let cool. Once cooled, add to a blender and blend until smooth. Add water if needed.


  1. Bring a medium pot of water to a boil and add quail eggs. Let eggs cook for three minutes.
  2. Remove eggs from boiling water and cool in an ice bath.
  3. Once cooled, peel eggs keeping them whole.

Quail Brine 

  1. Cook all ingredients in a saucepan until salt and sugar have dissolved. Refrigerate until cool.
  2. Place quail and peeled, boiled quail eggs in a medium pan with the brine liquid and marinate. Remove quail after one and a half hours. After you remove the quail and quail eggs from the liquid pat them dry with a towel. Refrigerate for an additional hour.


  1. Cut quail in half length-wise and remove wings.
  2. To assemble the quail skewers, skewer one side of the quail through the breast and then skewer a quail egg. Wrap the legs around the egg and push the skewer through the leg. Try to keep it tightly skewered together. Use a second skewer to keep quail and egg from rotating if necessary.
  3. Grill skewers over medium-high heat. Using a brush, baste quail and egg with tamarind sauce frequently (but don’t let sauce burn). Cook until skin is cooked and meat is medium to medium rare. Remove from heat and brush with tamarind sauce before serving.
Watercolor Fish + Fowl Square
Presented by The Local Palate


This recipe is brought to you by one of the four featured chefs in the Fish + Fowl Dinner, a five-course dinner paired with Goose Island’s craft beers. Sponsored by The Local Palate, the Fish + Fowl Dinner will be held on Friday, February 13, 2014 in Charleston, SC.

Print Recipe