Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    quail -- boned
   6                    cremini mushrooms
   1                    orange -- sliced 3/4" thick
     1/8  cup           pickled ginger slices
   6                    elephant garlic cloves -- roasted
                        fresh basil -- for garnish
   2                    skewers
                        ***marinade***
     3/4  cup           molasses
     3/4  cup           orange juice
   3                    garlic cloves -- minced
   1      tablespoon    grated ginger
                        salt -- to taste
                        freshly ground black pepper -- to taste

Preparation:

Mix all marinade ingredients well. Marinade quail and mushrooms in refrigerator overnight. Let sit for 1 hour at room temperature. Skewer quail, orange slices, ginger, mushrooms, and garlic, evenly amongst metal skewers, 3 quail per kabob. Brush skewers with marinade. Grill, over pecan wood, for 5 minutes on each side. Serve with "Black-Eyed Pea Salad" (the recipe for which is included in this collection). Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3639