Grilled Quail with Green Papaya Salad

• 1/2 cup dry red wine
• 1/2 cup canola oil
• 1/4 cup Asian red chili sauce, such as sambal oelek
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 8 partially boned quail (about 4 pounds)
• 1 small red onion, finely diced
• 1 tablespoon fresh lime juice
• 2 teaspoons Asian fish sauce
• 1 1/2 pounds green papaya or underripe honeydew melonpeeled, seeded and cut into 1/2-inch dice
• Salt and freshly ground pepper

1. In a shallow glass dish, mix the wine, canola oil, chili sauce, ginger and garlic.
2. Add the quail and coat well with the marinade.
3. Cover and refrigerate for at least 6 hours or overnight.
4. In a medium bowl, combine the onion, lime juice and fish sauce.
5. Fold in the green papaya and season with salt and pepper.
6. Cover and refrigerate.
7. Light a grill or preheat a grill pan.
8. Remove the quail from the marinade and season with salt and pepper.
9. Grill the quail over a hot fire or high heat until lightly charred and just cooked through, about 3 minutes per side.
10. Transfer 2 quail to each plate, spoon the papaya salad alongside and serve.

red wine, canola oil, asian red chili sauce, fresh ginger, garlic, red onion, lime juice, fish sauce, green papaya, salt

Taken from www.foodandwine.com/recipes/grilled-quail-with-green-papaya-salad (may not work)