8 quail- (approx. 6 oz. each) = 4 entrée portions
3 whole cloves
1 in. cinnamon stick
1/2 tsp. mixed whole peppercorns (red, green, white, black)
Pink Himalayan Salt- finely ground
1/3 cup extra virgin olive oil
2 medium red onions- cut into 1/4″ slices
6 garlic cloves- chopped finely
3 bay leaves
Juice of 1/2 medium lemon
Leaves from 3 sprigs lemon thyme +sprigs for garnish
1/4 tsp. Penzey’s ” Sandwich Sprinkle”= (salt, garlic, tellicherry black pepper, basil, oregano, rosemary, thyme, and marjoram blend)
2/3 cup green olives- pitted and sliced into quarters
3 pieces (approx. 1/4 cup) sundried tomatoes- chopped coarsely
1 cup lingonberries
3 ears fresh Ohio sweet corn- kernels removed
1-1/2 cup low- salt chicken bone broth
1-1/2 cups of Lowell Marie 2014- Rousanne 60%/Viognler 40% (Kinkead Ridge Winery)
1 large picked jalapeno pepper- sliced into thin lengthwise strips
Olive oil for coating quail prior to grilling
Additional lingonberries for garnish
Flat leaf parsley- for final presentation and garnish

1. In spice grinder (or with mortar and pestle), pulverize the cloves, cinnamon stick, peppercorns.
Set aside 1/4 tsp.
2. With remainder- dust both sides of the quail then sprinkle quail with pink Himalayan salt lightly.
3. Cover the quail and refrigerate at least one hour or as long as overnight.
1. In a cast iron skillet, heat the olive oil over medium heat.
2. Add onions and garlic and sauté until soft. (5-7 min.)
3. Remove half of the onion/garlic mixture and set aside.
4. To the pan, add the 1/4 tsp. reserved spices, bay leaves, lemon thyme leaves, Penzey’s “Sandwich Sprinkle” spice mix, pitted/sliced olives, lemon juice, lingonberries, chicken bone stock, and Kinkead Ridge Winery’s 2014 Lowell Marie wine.
5. Cover cast iron skillet and simmer for 15 min. on medium low heat.
6. Taste and adjust seasoning as desired.
7. Stir in the jalapeno strips and remove skillet from the heat.
8. Allow to cool then add reserved onion/garlic mixture. (adds some crunch to finished entrée)
9. Remove escabeche from the skillet and set aside briefly.
10. Place fresh Ohio sweet corn kernels into remaining drippings/sauce in pan.
11. Sauté on medium- low heat until corn is heated through -approx. 5 minutes.
1. Pre-heat a gas grill to medium high.
2. Remove the quail from the refrigerator 30 min. prior to grilling.
3. Lightly coat the quail with extra- virgin olive oil.
Place the birds breast-side DOWN on the grill rack over the hot part of the grill.
4. Close the grill lid.
5. Grill for 3 min.
6. Flip the quail over and move to a cooler portion of the grill. Direct the LEGS TOWARD THE HOT PART of the grill.
7. Close the lid and grill for 3 to 4 minutes or until lightly pink at the bone.
8. Place approx. 1/3 cup of the sautéed corn onto each plate – then transfer quail to the serving plates- with 2 quail slightly overlapping on each plate.
9. Spoon a portion of the escabeche over the quail and garnish quail/plate with reserved thyme leaves, lingonberries, and flat-leaf parsley.

This dish may be served hot or at room temperature- if serving at room temperature- place all quail in a serving dish over all corn and pour all of the escabeche over them.
This fully prepared meal keeps well for up to 2 days (refrigerated)- and then may be reheated in a warm oven to desired temperature of served at room temperature.