Remember, says Chef Mark Purdy, 'One of the secrets to a great BBQ is turning ingredients only when necesary.'
For the Quail:
For the Tomatoes:
4 heirloom tomatoes, mixed variety
2 shallots, thinly sliced
2 stems basil, chiffonade
1 clove garlic, thinly sliced
½ cup extra virgin olive oil
Begin by placing the quail in a shallow dish to marinate. Rub them with the parsley, minced garlic and shallots. Add the white wine and olive oil and allow to marinate for at least four hours.
On a cookie sheet or shallow baking dish, drizzle enough olive oil to coat the bottom. Distribute ¼ of the garlic, shallots and basil. Slice the tomatoes into discs or wedges according to the shape of the tomato. Lay them over the garlic, shallot and basil. Season with salt and freshly ground white pepper. Repeat the marinating process until all of the tomatoes are marinating. Allow to marinate for at least one hour.
Preheat the grill as high as possible to get the grill grates hot. When you are ready to begin grilling, turn the flame down one quarter. Remove the quail from the marinade. Season generously with salt, freshly ground white pepper, and chipotle powder. Allow the olive oil to run off, as it will flame up on the grill, turning the quail black and bitter. Place the quail on the grill and cook until the desired temperature, about five minutes per side.
While the quail are grilling, distribute the tomatoes evenly among six large plates. Remove the quail from the grill and place two on each plate. Serve immediately