Recipe from David Bull, Driskill Grill, Driskill Hotel, Austin
1 jalapeño, roasted and with stem, skin, and seeds removed
1 poblano, roasted and with stem, skin, and seeds removed
1 pound (4 sticks) butter, cut into small cubes, softened
1/2 bunch cilantro, leaves only (reserve a few whole sprigs for garnish)
juice of 3 limes
salt
8 semi-boneless quail
freshly ground black pepper
Preheat grill to 350 degrees. Purée first 5 ingredients in a food processor or blender until smooth. Add salt to taste and set aside. Sprinkle quail liberally with salt and pepper on all sides, then rub thoroughly with chile butter and allow to sit for 10 to 12 minutes. Cook quail until grill marks appear and birds are medium-rare, 2 to 3 minutes on each side. For medium, add another minute on the first side. Baste with chile butter while cooking. Allow to rest for 5 minutes before serving. Garnish plates with cilantro sprigs. Serves 8.
