Grilled quail salad

May 21, 2008 at 7:31 a.m. ET

For something a little unusual, try this light and delicious recipe for grilled quail salad. It's quite tasty and unique. And though you may not think soup is for summertime, you will also enjoy this tortilla soup recipe all year round.

Grilled quail salad

Quail marinade

4 Portions


  • 1/2 cup soy sauce
  • 6 tbsp. maple sugar
  • 1/2 cup shallots, minced


1. Combine ingredients and blend.
2. Marinate quail 1-2 hours, no more than overnight.

To assemble

1. Grill quail until done.
2. Arrange on plate with bibb lettuce, endive, aged goat cheese, toasted hazelnuts.
3. Drizzle apple smoked bacon, pear dressing around the quail.
4. Serve immediately.

Warm pear cider vinaigrette


  • 2 1/2 cups bacon, small dice and precooked
  • 3/4 cup shallot, rough dice
  • 1 ea. pear, rough dice
  • 24 oz. pear cider, 2 bottles
  • 1 cup cider vinegar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. sugar
  • 2 1/2 cup corn oil
  • salt and pepper to taste


1. Render bacon.
2. Remove bacon and discard grease.
3. Sauté shallot and pear.
4. Add cider and vinegar, reduce by 1/2.
5. Cool, puree, and add Dijon and sugar.
6. Emulsify oil.
7. Season to taste.

This recipe was provided by Chef Phil Bouza who has been grilling for over 20 years at Barton Creek Resort & Spa in Austin, Texas. If you are looking for a soup recipe that is delicious for summer or all year round, try this tortilla soup.

Tortilla soup

Barton Creek tortilla soup

Yield: 2 Gallons


  • 1/2 cup olive oil
  • 1 cup diced tomatoes
  • 2 lbs. diced chicken meat
  • 1 cup green chilies — diced
  • 2 cups cut corn kernels
  • 1/4 cup garlic — chopped
  • 3 ea. carrots
  • 1 ea. onion
  • 3 ea. celery
  • 1 qt. V-8 Tomato Juice
  • 2 1/2 qts. chicken broth
  • 1/2 cup chipotle puree
  • 1 tbs. chili powder
  • 1 tsp. cumin
  • 1 tbs. paprika
  • 1 tbs. oregano
  • cayenne pepper to taste
  • jalapeno sauce to taste
  • fresh cilantro to taste
  • black pepper to taste
  • Tabasco to taste
  • corn starch to thicken


  • tortilla strips
  • avocado slices
  • shredded cheddar jack cheese


1. Sauté in oil onions, carrots, celery and garlic.
2. Add diced chicken meat, green chilies, cut corn and sweat until chicken meat is
3. Add diced tomatoes, V-8 Juice, chicken broth and the remainder of all the spices.
4. Simmer for 1 hour. Stir in cornstarch slurry. Re-season with Tabasco, salt,
pepper and fresh cilantro.
5. Serve and garnish with fried tortilla strips, avocado and cheddar jack cheese.

Located in the heart of the glorious Texas Hill Country, Barton Creek Resort & Spa combines impeccable service with its classic brand of Austin casual elegance set in luxurious surroundings. Nestled within 4,000 spectacular acres, this premier destination offers a Southwestern charm, superior dining, championship golf and a full service spa and fitness center.

Summer recipes