Recipe - Grilled Quail And Andouille Sausage Ragu

One half cup Orange juice
1 Lemon; juiced, and
Cut into quarters
2 Bay leaves
1 Lemongrass stalk; crushed to
Release its oils
2 Star anise ; (to 3)
2 tablespoon Molasses
2 tablespoon Soy sauce
2 Whole Chili pepper pods
(or One half tspn crushed chili
peppers)
2 Garlic cloves; peeled,
crushed
1 tablespoon Grated ginger
8 Whole Quail; breast bone
removed,
Preferred
2 cup Mesclun salad mix
(or use your own mix of
tender salad
Greens)
2 tablespoon Dijon mustard
3 tablespoon Rice wine vinegar
2 tablespoon Honey
One half cup Fragrant extravirgin olive
oil
1 Papaya; pitted, peeled,
And cut or sliced up
1 Mango; peeled, pitted,
And cut or sliced up
One half cup Shelled pumpkin seeds;
toasted, salted

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star
anise, molasses, soy, chili, garlic and ginger and marinate the quail for
several hours, or overnight, covered, in the refrigerator. To make the
dressing for the salad, combine the mustard, vinegar and honey and whisk in
the olive oil to create an emulsion. Remove the quail from the marinade and
grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook
over medium heat in a castiron skillet for 10 to 12 minutes, turning
frequently to avoid burning. Remove from the heat and let the quail rest
for several minutes before serving. Toss the salad greens with the dressing
and divide among 4 plates. Top each salad with 2 quail for a main course
and garnish each with several slices of papaya and mango and sprinkle with
toasted pumpkin seeds. This recipe yields 4 main course or 8 appetizer