Spatchcock Rotisserie Quail With Sweet Marinade Recipes

MAPLE SYRUP MARINADE

Steps:

• To the maple syrup bottle (or a glass bottle with a lid), add the syrup, shallot, vinegar, mustard, rosemary, garlic and pepper. Cover and shake vigorously to combine. Add the oil, cover and shake vigorously again to combine. Season with the salt.
• Use as a marinade for pork chops or chicken.

STICKY RICE

Steps:

• Rinse and drain the white sweet rice and black sweet rice in a sieve until the water is mostly clear and no longer cloudy, about 5 times. Transfer to a large bowl, cover the rice with water and soak for at least 4 hours and up to overnight.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Drain the rice, then place it in a sticky rice bamboo steamer basket. Fill a sticky rice aluminum steamer pot halfway with water and place on the grill grate over direct heat. Bring to a boil, then place the basket with the rice on top of the pot and cover with its lid. Cook until the rice is fluffy and cooked through, 15 minutes. Toss the rice until the bottom of the rice is on the top. Cook until the rice is tender and fluffy, 5 minutes more.

THE BEST TEMPEH MARINADE

Steps:

• Combine the honey, sriracha, vinegar, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in an 8-by 8-inch baking pan or large shallow bowl. Whisk together to incorporate.
• Slice the block of tempeh as desired (such as into cubes, triangles or thin pieces). Arrange on a microwave-safe plate with 1/4 cup of water. Cover with a wet paper towel and microwave on high until the tempeh is soft and has absorbed some of the liquid, about 4 minutes. Drain off any excess water.
• Arrange the warm tempeh pieces in a single layer in the marinade. Tilt the pan a few times to make sure the marinade is evenly distributed. Marinate at room temperature for at least 30 minutes, flipping the pieces and tilting the pan every 10 minutes, or cover the pan with plastic and refrigerate overnight.
• When the tempeh is ready, remove from the pan, reserving the marinade for brushing and dipping, and cook on the grill or in the oven or air fryer as follows:
• For the grill: Preheat a grill or grill pan for medium heat. Grill the tempeh pieces, brushing with the reserved marinade, until nicely charred, about 5 minutes per side.
• For the oven: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment and top with the tempeh pieces, spacing them 1/2 inch apart. Bake, brushing with the reserved marinade and flipping halfway through, until slightly charred, about 20 minutes.
• For the air fryer: Line the basket of a 6-quart air fryer with foil or parchment. Working in batches, arrange the tempeh pieces in a single layer, spacing them slightly apart, and cook at 375 degrees F until nicely charred, about 10 minutes. Remove and immediately brush the pieces with the reserved marinade.
• Serve immediately or store for meal prep in an airtight container in the refrigerator for up to 1 week.