Chili-lime Grilled Quail and Stuffed Zucchini

Chili-lime Quail
Chili powder
Smoked paprika
Cumin, ground
Garlic (minced/microplaned)
pepper and kosher salt
Juice and rind of 1 or 2 limes
Olive oil

Mix the above ingredients together. I have not included measurements because I did not measure and you should just do it to your taste and for enough to lightly cover the birds. I will say that I only used a pinch of cumin; I wanted the fullness of it without making it completely Southwestern in flavour. I only added about a tablespoon of oil, just to get a nice consistency. You want it to be paste-like not runny. Spread over quail. Grill as desired.

Stuffed Zucchini
I started to gather flavour ideas for these beautiful market zucchini I wanted to stuff and then grill. I read a couple of recipes that said to boil the whole zuch. first for about 8 to 10 minutes! I stopped looking for recipes, I wasn't interested in making baby food :)

First, cut in half and scoop out some of the centre.










Filling:
1/2 Cup couscous + 1 Cup boiling water --let sit in bowl until couscous is done and water is absorbed. Fluff with fork.
~1/4 C. Chopped tomato (I recommend removing seeds etc. or it will make filling too wet)
Chopped fresh basil
~1/2 C. Parmesan, grated
splash of red-wine vinegar
salt & pepper

You don't need much of each ingredient. I started with about half a cup of the couscous and added the other ingredients to that. Reserve some of the parmesan for the top of each half. Any leftover filling is yummy to snack on while you wait for dinner. Place on grill (low flame) for about 10 minutes.

Enjoy!


Blogger is automatically rotating my pictures no matter what I do! This looks a little funny but I can't figure it out so it will have to stay this way.