Lowcountry-style Smoked Quail Adobo

Ingredients

In this Lowcountry adaptation of Adobong pugô, the traditional Filipino dish is enhanced with the flavors of the Lowcountry region. The addition of mustard seeds, thyme, and a touch of brown sugar gives the dish a unique twist, adding depth and complexity to the marinade. The use of smoked quail instead of chicken further elevates the dish, infusing it with a delightful smokiness that enhances the overall flavor profile. We alse have the original recipe for Adobong pugô, so you can check it out.

• 8 smoked quails 8 smoked quails
• 1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
• 1/2 cup (120ml) apple cider vinegar 1/2 cup (120ml) apple cider vinegar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 7g, 4g
• Protein: 32g
• Fiber: 1g
• Salt: 3g

Preparation

1. 1.
   In a bowl, combine soy sauce, apple cider vinegar, water, minced garlic, brown sugar, mustard seeds, dried thyme, bay leaf, and black pepper. Mix well to create the marinade.
2. 2.
   Place the smoked quails in a large resealable bag or a shallow dish. Pour the marinade over the quails, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the quails from the marinade, reserving the marinade for later use.
4. 4.
   Sear the quails in the hot oil until browned on all sides, about 2-3 minutes per side. Remove the quails from the skillet and set aside.
5. 5.
   Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat to low and return the quails to the skillet. Cover and simmer for 30-40 minutes, or until the quails are tender and cooked through.
6. 6.
   Remove the quails from the skillet and transfer them to a serving platter. Increase the heat to medium-high and cook the marinade until it thickens slightly, about 5 minutes.
7. 7.
   Pour the thickened sauce over the quails and serve hot.

Treat your ingredients with care...

• Smoked quails — If you can't find smoked quails, you can use regular quails and add a smoky flavor by grilling or smoking them before marinating.
• Mustard seeds — Toasting the mustard seeds in a dry skillet for a few minutes before adding them to the marinade will enhance their flavor.
• Apple cider vinegar — If you prefer a milder tang, you can substitute apple cider vinegar with white vinegar.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• Serve the Lowcountry-style Smoked Quail Adobo with steamed rice or grits to soak up the delicious sauce.
• If you prefer a spicier kick, add a chopped chili pepper to the marinade.
• Make a double batch of the marinade and reserve half to use as a dipping sauce for the cooked quails.
• Garnish the dish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Serving advice

Serve the Lowcountry-style Smoked Quail Adobo hot, accompanied by steamed rice or creamy grits. The tender and flavorful quails, coated in the rich and tangy sauce, make for a satisfying main course. Add a side of sautéed greens or pickled vegetables to complete the meal.

Presentation advice

Arrange the smoked quails on a platter, drizzle the thickened sauce over them, and garnish with fresh herbs. The golden-brown quails, glazed with the glossy sauce, will be visually appealing. Serve the dish family-style, allowing everyone to help themselves to the succulent quails and flavorful sauce.