Tag Archives: Appetizer

Football Finger Food – Chim Cut Chien Don Crispy Spiced Quail

1 Nov

Are you in a mid-season slump for Sunday Football snacks? Have you already made more flavors of wings than Buffalo Wild Wings has on their menu? It’s time you tried a new bird for Sunday football.

Quail has never been one of my go-to proteins, but after making this easy appetizer or snack I’ll be sure to put it in the rotation. The international market has frozen quail for a good price, but  I had a coupon to my local butcher and picked up a tray of frozen Georgia quail they had in the freezer.

Frozen quail

These are best marinated over night, but I was able to keep the birds in this easy marinade for four hours before they hit the grill, and they were still extremely flavorful.

Chim Cut Chien Don – Crispy Spiced Quail

  • 1 tbs dark soy (Maggi)
  • 1 tbs fish sauce
  • 1 tbs sesame oil
  • 3 tsp sugar
  • 1 tbs honey
  • 1 tsp Five Spice
  • 1 tsp fresh minced ginger (or ground)
  • 2 tsp rice wine vinegar
  • 2/3 cup water

Mix all of the ingredients and pour in to a plastic bag with the quail, massaging into the birds and tossing well to get the seasoning in to all the nooks and crannies. Marinate for at least two hours in the refrigerator. Again, overnight is ideal.

When you’re ready, heat up the grill to medium high heat and toss on the quail. They only need 4 minutes or so per side as they’re pretty scrawny bids. They’ll get a nice grilled char that make the flavors all the better.

While the hubs was grilling, I mixed up our favorite dipping sauce, Muoi Tieu Chanh, and I finally figured out the perfect ratio.

Muoi Tieu Chanh – Lime, Salt and Pepper dipping sauce

  • Juice of two limes
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 Thai chili, finely minced

For the rest of our football snacking, I used the leftover tempura batter from the Banh Tom made a few weeks earlier to fry sliced eggplant. With a little turmeric and salt this simple batter gives a nice flavor to the eggplant, fried golden brown and crispy. Dip these in a simple soy or fish sauce mixture. Try 2 tbs fish sauce, 1 tbs water and a Thai chili for some spice.

Now this is a Football spread!

Grilled quail and tempura fried eggplant slices


Win Some, Lose Some

7 Jan

As in sports goes cooking. Unfortunately the Redskins lost in a crushing blow to the Seahawks after to coming out with a strong lead. We had a great season and still have lots to build on looking forward – I’ll stick with my Fantasy Football team name “Maybe Next Year.”

Another early weekend day start got me in the kitchen bright and early. I zonked out Saturday night and didn’t get to prep the Banh Pate So as planned, so here we go:

Banh Pate So

1 lb ground pork or chicken (we used chicken in this recipe)
1 can pate (or not, your preference)
1 cup finely diced carrots and peas (can use any veggies you like, or none at all)
1/4 cup rehydrated and chopped woodear mushrooms
2 tbs fish sauce
1/2 tbs ground white pepper, fresh cracked black pepper
1 package puff pastry
1 beaten egg for wash

Mix all of the ingredients – except pastry and egg wash – for the filling (this can be done ahead of time).

Banh Pate So before going in the oven.

Banh Pate So before going in the oven. The ravioli style rectangles worked out best.

Lay out your thawed puff pastry and cut in squares. NOTE: Don’t overwork the puff pastry. Mine got too warm and was difficult to work with. Take a small spoon or tablespoon and add filling to a corner of your square. Fold opposite corner back to make a triangle and pinch edges with a fork to seal to make little “triangles”.  Place pastries on a baking sheet lined with parchment paper and brush with egg wash. Use a paring knife to make a hole in the top of your pastries so they don’t explode in the oven.

Obviously, mine are not triangles and instead look like a toddler’s array of blocks at daycare. They all come out the same in the end. Next time, however, I’m going to make sure the puff pastry is thicker and cut rounds to hold the meaty goodness.

Bake at 350 degrees for 35-40 minutes or until golden brown.

Banh Pate So

Banh Pate So

Next up, Nem Nuong Cuon after the jump.

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