K2    September 28/30, 2012

MENU:   Ancho Quail Tacos  --  Cilantro Slaw  --  Avocado Sauce

                 Side dishes:     Corn on the Cob       Orzo/Rice Pilaf

Ancho Quail Tacos

1 lb quail trimmings cut into pieces         1/2 tsp cumin          2 garlic pods crushed

drizzle of olive oil           1 tsp ancho chili powder          1 tsp Uncle Chris seasoning

1-2 hours before cooking, combine all in zip lock bag and coat well.  Let marinate in refrigerator until ready to cook.  While meat is marinating, prepare Avocado Sauce and Cilantro Slaw.   Also prep your favorite style of refried pinto or black beans.  

Avocado Sauce

1 avocado        1/8 tsp grated lime rind         juice of 1 lime            1/2 cup sour cream

Place all in food processor and blend till smooth.  Add small amount of milk to smooth to desired consistency.  Season with salt and pepper to taste.  Refrigerate till ready to serve.

Cilantro Slaw

1/4 cup chopped fresh cilantro        olive oil            1/2 cup thinly sliced green onion

2 cups angel hair slaw     salt and pepper to season

Place fresh cilantro in food processor and drizzle with small amount of olive oil to help blend.  Pulse to chop finely.  Place in serving bowl along with all other ingredients, mixing lightly to blend together.   Refrigerate till ready to serve.

Meat cooks quickly, so just before ready to eat, grill in hot skillet stirring frequently.  Transfer to serving dish and assemble all other dishes.  Heat 8 gourmet white corn tortillas in a hot skillet till slightly crusty.  Allow guests to build their own tacos.  Coat tortilla with layer of refried beans, add quail, then top with Avocado Sauce and Cilantro Slaw.


For additional color and taste, add chopped peppered tomatoes as the last taco layer.

If Ancho Chili Powder cannot be found in your store - make your own!  Remove the seeds and stems from dried ancho chilies.  Place in food processor or coffee grinder and chop to fine consistency.   Place any unused chili powder in zip lock bag.  Can season just about anything!

If quail is not available  --  use chicken!  Or for that matter, this is a great recipe for pretty much any kind of meat!  My daughter uses rotisserie chicken!

Have fun!  Taste each item and adjust to your families likings.  Don’t like cilantro?  Leave it out!  The ancho chilies are not hot, so even the children will enjoy this recipe. 

When there is no sour cream in the fridge, a slice of fresh ripe avocado seasoned with salt and pepper will work just fine.......maybe even better!

Did the Orzo/Rice Pilaf peak your interest?  Here is that recipe!

1 cup tri-color orzo pasta   1 cup rice     4 cups chicken stock     favorite seasonings

Heat orzo in hot pan in a bit of olive oil till slightly browned.  Add rice, stock and seasonings to your taste.  Bring to boil, then reduce heat, cover pan and simmer for 15-25 minutes or until rice is done.