Servings: 4

Pickled Jalapenos: subheading: Pickled Jalapenos:
3 red jalapenos 3 red jalapenos
2 green jalapenos 2 green jalapenos
1 cup white vinegar 1 cup white vinegar
1 tbsp sugar 1 tbsp sugar
1 tsp salt 1 tsp salt
Pineapple Hot Sauce: subheading: Pineapple Hot Sauce:
½ - 1 dried habanero, guajillo and Arbol ½ to 1 dried habanero, guajillo and Arbol
½ pineapple, skin and core removed, cut into large wedges ½ pineapple, skin and core removed, cut into large wedges
1 red Pickled Jalapenos 1 red Pickled Jalapenos
2 green Pickled Jalapenos 2 green Pickled Jalapenos
¼ cup pickling liquid ¼ cup pickling liquid
1 tbsp salt 1 tbsp salt
½ red onion, chopped ½ red onion, chopped
2 cloves garlic, chopped 2 cloves garlic, chopped
Jalapeno Salsa: subheading: Jalapeno Salsa:
2 pickled red jalapenos, diced 2 pickled red jalapenos, diced
¼ cup finely sliced coriander stems ¼ cup finely sliced coriander stems
½ red onion, finely diced ½ red onion, finely diced
2 tbsp pickling liquid 2 tbsp pickling liquid
pinch salt pinch salt
Charred Corn: subheading: Charred Corn:
2 corn cobs, peeled, husks removed 2 corn cobs, peeled, husks removed
Lime and Agave Glaze: subheading: Lime and Agave Glaze:
2 juice from limes 2 juice from limes
1 tbsp agave 1 tbsp agave
1 tbsp brown sugar 1 tbsp brown sugar
1 tsp coriander seeds, toasted and roughly crushed 1 tsp coriander seeds, toasted and roughly crushed
1 tsp cumin seeds, toasted and roughly crushed 1 tsp cumin seeds, toasted and roughly crushed
1 tsp ground chipotle powder 1 tsp ground chipotle powder
1 tsp salt 1 tsp salt
1 tsp dried Mexican oregano, roughly crushed 1 tsp dried Mexican oregano, roughly crushed
6 quail, butterflied and bones removed, wings snipped 6 quail, butterflied and bones removed, wings snipped

Prepare a hibachi or BBQ.
For the Pickled Jalapenos, cook jalapenos on hibachi or BBQ until charred and soft.
Put vinegar, salt and sugar into a saucepan and heat until boiling. Place jalapenos into pickle mixture and set aside to cool.
For the Pineapple Hot Sauce, cook pineapple over hibachi or BBQ until charred. Remove from the heat.
Place oil and onion in a frypan over medium heat and cook until slightly caramelised and soft. Add remaining ingredients and cook for another minute.
Place into a blender and blend until smooth. Pass through a sieve into a small serving bowl.
For the Jalapeno Salsa, combine ingredients in a small bowl and set aside.
For the Charred Corn, cook corn on hibachi or BBQ until dark golden and charred in places. Slice kernels from cob. Season with salt and pepper.
For the BBQ Quail, mix ingredients, except quail, in a bowl and set aside.
Place quails skin side down on hibachi or BBQ. Cook until skin is charred and crispy. Turn quail and baste with glaze. Cook for 1 to 2 minutes. Flip again and baste with the glaze and cook for 1 to 2 minutes. Remove from the heat and brush with glaze.
To serve, spoon Pineapple Hot Sauce onto each plate and scatter with Charred Corn. Top with a BBQ Quail and finish with some Jalapeno Salsa.