This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.
6 quail, backbones removed
For the Marinade:
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons chipotle chile powder
1 fresh serrano chile, seeded and finely chopped
½ cup olive oil
2 cloves garlic, minced
1 tablespoon lemon zest
For the Glaze:
For the Greens:
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 bunches mustard greens, washed and stemmed
Wash each quail under cold running water. Cut the wings of each quail at their joints and set aside.
To make the marinade, combine together all of the ingredients in a mixing bowl. Add the quail, making sure each quail is thoroughly coated. Cover, place in the refrigerator, and let marinate overnight.
To make the glaze, in a small saucepan heat together the dried red chiles and water over high heat. Bring to a boil and boil for 1 minute, then remove from the heat. Let stand for 10 minutes. Place the mixture into a blender, add the honey, and blend for 1 minute. Pour through a fine sieve to remove the chile skins and then discard them. Set aside.
Heat a grill or cast-iron grill pan over medium-high heat until hot but not smoking, and then place the marinated quail on it. Grill for about 5 minutes, then remove from the heat.
Reserve half of the glaze for serving. Brush the remaining glaze onto both sides of each grilled quail. Place the quail topside up in a shallow roasting pan and then place them in the oven, on broil. Broil for 3 to 4 minutes until they begin to brown, then remove from the oven.
To make the greens, heat a skillet over high heat. Add the oil, then the garlic, and stir for about 15 seconds. Add the mustard greens and cook for 2 minutes.
Serve each quail on a bed of sautéed greens with the reserved glaze.