Serves 6, 2 per person
Ingredients
3 cups white vinegar
½ cup sugar
½ cup pineapple juice
1 cup orange juice
¼ cup molasses
4 chipotle chilies
¼ cup cilantro, chopped
Montreal seasoning, to taste
1 each lime juice
12 each tiger shrimp, 16-20
2 pints yellow cornmeal
4 cups flour
1 ½ cups Parmesan cheese, grated
1 ½ cups macadamia nuts, toasted
1 cup butter milk
1 cup milk
1 each egg
1 tsp. salt
2 tsp. black pepper
Directions
Bring vinegar and sugar to a boil and reduce by half. Add orange juice and pineapple juice and reduce by half. Remove from heat and stir in the molasses, chilies, and cilantro. Purée in blender. Season to taste with Montreal seasoning and lime juice. Season quail with the Montreal seasoning and grill over Mesquite wood for 2-3 minutes. Brush with the glaze on both sides and grill for an additional minute.
Peel and devein the shrimp. Place on a six-inch skewer lengthwise starting with the tail end. Finely chop the toasted nut. Mix all the ingredients together. Mix the milk, buttermilk, garlic powder, eggs, salt and pepper together. Dip the skewered shrimp into the milk mixture and them into the dry mixture. Repeat this procedure one more time.
Fry at 350° for 2-3 minutes until cooked through and golden brown. Present the skewers by cutting a fresh pineapple in half and placing on a serving platter cut side down. Stick the end on the skewer into the skin side. Serve with a small bowl of the chipotle glaze.
Wine Pairing: Schneider Niersteiner Paterberg Riesling Kabinett 2002