Bon Jour, Buenes Tardes, and Good Afternoon

A few weeks ago, in Jeff’s Corner (5-17-17), Chef Ross Burtwell from Cabernet grill was kind enough to share an elegant recipe for an appetizer of Jumbo Lump Crab with Avocado and Coconut Curry Lime Broth.  At the time, I teased you about a second one to follow in a later article, so here we go!

Today’s recipe is for another appetizer, this time featuring ”Charbroiled Lockhart Quail with Malted Jalapeño Waffles and Cayenne Honey Glaze”.  This, and the above Crab and Avocado recipe, are found in Ross’ legendary cookbook: “Texas Hill Country Cuisine: Flavors from the Cabernet Grill Texas Wine Country Restaurant”.  Its stunning photos, this one included, are by Jennifer Whitney.

“Texas Hill Country Cuisine” is my all-time favorite cookbook (you can get one at the restaurant or our tasting room), and Cabernet Grill is my all-time favorite restaurant.  Fredericksburg has a fabulous culinary scene, and Ross’ cuisine and gracious staff have placed Cabernet Grill at its apex for many years.  It is double-yummy!

So, here’s the recipe along with some words from Ross as an intro:

“The second recipe was from another dinner and was our version of a Hill Country Fried Chicken and waffles, yet using grilled quail instead. We paired it with the Cab Blanc based on the sweetness next to the candied jalapeno waffles and cayenne honey glaze. Another home run pairing.”


Charbroiled Lockhart Quail with Malted Jalapeño Waffles and Cayenne Honey Glaze

Serves 4



4 Semi-boneless quails

4 slices Apple wood smoked bacon

Cabernet Grill Steak Seasoning

½ cup Local honey

¼ teaspoon Cayenne pepper

1 cup Carbon’s Golden Malted Pancake & Waffle Flour

1 Egg

2 tablespoons Butter, melted

5 ounces Water

2 tablespoons Sliced candied jalapeños, roughly chopped

3 tablespoons Butter, room temperature



  •  Preheat both a waffle maker and a charcoal or gas grill.

For the quail:

  • Wrap each quail with a strip of bacon and secure with a toothpick.
  • Season quail with salt and pepper, place on preheated grill and cook for about 6 minutes per side, until the quail is fully cooked. To check for doneness, the juices should run clear, and the meat should no longer be pink when pierced with a small knife.
  • Remove the quail to a warm platter, remove the toothpicks, and keep warm until
  • ready to serve.

For the waffles:

  • In a medium bowl, mix together the flour, egg, melted butter and water until almost smooth. Add the candied jalapeños and stir.
  • Pour half the mixture into a well-greased Belgian waffle iron and cook until golden brown and crisp. Repeat to make a second waffle.
  • Liberally spread waffles with butter, then cut waffles into quarters.

For the glaze:

  • Place honey and cayenne pepper in a small bowl and whisk together until well combined.


Dish Assembly:

Place two quarters of the waffles on each plate and top with the

cooked quail. Drizzle both the quail and the waffles with Cayenne Honey Glaze. Serve



Chef Note: Sometimes when you find something that works you just stick with

it. I have been using Carbons Malted Waffle flour for yea Great flavor, crisp waffles

and full-proof recipe. Used to be they only seemed to market to hotels and country clubs

but I have recently seen it in a few markets and online at