Recipe - Grilled Mangos With Chile-Honey Glaze

8 Quail whole fresh
Salt and freshly ground
pepper
1/3 cup Maple syrup
One fourth cup Soy sauce
2 tablespoon Red wine vinegar
2 tablespoon Chinese chili paste with
garlic
8 cl Garlic; crushed
One half teaspoon 5 spice powder

Rinse quails well and pat dry. Season inside and out with salt and pepper.
Whisk together the remaining ingredients and pour over quail, turning to
coat. Cover and refrigerate at least 4 hours or overnight.

Drain quail, reserving marinade and place on a baking sheet. Preheat oven
to 475 degrees and roast quail for 10 minutes. Reduce temperature to 375
degrees and continue roasting, basting occasionally with reserved marinade,
until quails are deeply colored and crispy, 1012 minutes more. Serve
immediately.

Yield: 8 as an appetizer or 4 as a main course.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9667

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 05:14:23 0500 (EST)

From: Bill Spalding billspa@icanect.net