Jul 13 2026
Restaurants›Cafe Dupont›Grilled Molasses Marinated Manchester Farms Quail Recipe

Grilled Molasses Marinated Manchester Farms Quail Recipe

Inspired by Cafe Dupont
Time1h
Serves4

Grilled Large Gulf Shrimp, Butternut Squash Hash, Swiss Chard, Cranberry and Peach Relish

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Ingredients

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Quail Marinade

Butternut Squash Hash

Swiss Chard

Cranberry and Peach Relish

Grilled Shrimp

Method

Marinating the Quail

  1. 1

    Prepare the Marinade

    In a bowl, combine molasses, soy sauce, minced garlic, grated ginger, black pepper, and salt. Mix well.

  2. 2

    Marinate the Quail

    Place the quail in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Cooking the Butternut Squash Hash

  1. 3

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium heat. Add diced butternut squash, red bell pepper, and onion. Season with salt, black pepper, and thyme. Cook until the squash is tender and slightly caramelized, about 10-15 minutes.

Cooking the Swiss Chard

  1. 4

    Sauté the Chard

    In another skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add the chopped Swiss chard and cook until wilted, about 5-7 minutes. Season with salt and black pepper.

Making the Cranberry and Peach Relish

  1. 5

    Combine the Ingredients

    In a saucepan, combine fresh cranberries, diced peaches, sugar, lemon juice, and cinnamon. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-12 minutes. Remove from heat and let cool.

Grilling the Quail and Shrimp

  1. 6

    Grill the Quail

    Preheat the grill to medium-high heat. Remove the quail from the marinade and grill for about 5-7 minutes on each side, or until fully cooked.

  2. 7

    Grill the Shrimp

    In a bowl, toss the shrimp with olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Grill the shrimp for 2-3 minutes per side or until pink and cooked through.

Serving the Dish

  1. 8

    Plate the Dish

    On a plate, arrange the butternut squash hash, sautéed Swiss chard, grilled quail, and grilled shrimp. Top with cranberry and peach relish.

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