Tired of turkey? Be adventurous this holiday season and try a new take on the traditional holiday dish. 


Chipotle Quail
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  1. 4 chipotle chilies (smoked jalapenos)
  2. adobo juice from 7 oz. can of chipotle peppers in adobo sauce
  3. ½ cup fresh orange juice
  4. ¼ cup apple cider vinegar
  5. ¼ cup agave nectar
  6. ½ cup onion
  7. 8 garlic cloves
  8. ½ tsp. salt
  9. 4 tablespoons olive oil
  1. Blend all the ingredients to make the marinade.
  2. Cover 12 semi boneless quail with marinade.
  3. Store in refrigerator for 8 hours or overnight.
  4. Preheat the oven to 350 degrees.
  5. If you have a grill or grill plate, I recommend marking your quail first to build flavor and then finishing it in the oven. (Plus, this two-tier cooking method is considerably easier for large groups as it can all be finished at the same time.)
  6. Wipe your clean grill with an oil rag so it won’t stick and place the quail on a 45 degree angle (relative to the direction of the grill rack) for 3 minutes.
  7. Then move your quail 90 degrees to the opposite 45 degree angle for 3 additional minutes.
  8. Turn quail over and cook for 3 more minutes before placing it on a baking sheet and popping it into the oven
The Touch Test for Doneness
  1. For most proteins determining doneness involves a simple touch test with your finger. If the protein just starts to collapse from your touch it’s done!
  2. Travaasa sources it’s quail from Broken Arrow Ranch, a local farm hosting its very own quail farm. But did you know quail are readily available for purchase in most stores year-round? Because store-bought quail is often previously frozen–and fresh product is preferable–don't hesitate to ask about your product's freshness before purchasing.
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Cranberry Relish
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  1. 2 pounds of cranberries
  2. ½ cup apple juice
  3. 1 T. minced ginger
  4. 1 cup of agave nectar
  5. ½ of a seeded jalapeno
  6. pinch of salt
  7. zest of two oranges
  8. juice of 1 lime
  9. 1 T. balsamic vinegar
  10. Grand Marnier (optional)
  1. Place cranberries in a stock pot and add apple juice, minced ginger, agave nectar, seeded jalepeno and salt.
  2. Cook over medium heat for 10 minutes until cranberries just start to break down. (If your cranberries begin to pop, you're doing it right!)
  3. Add orange zest, lime juice and balsamic vinegar.
  4. Finish with a small amount of Grand Marnier.
  1. Test for sweetness and add additional sweetener, if you wish. Chef Marko prefers to make his as tart as possible as it helps to balance out the savory dishes it accompanies. Leftover relish can last about a week in the refrigerator.
Recipe provided courtesy of
  1. Chef Marko Ellinger
  2. Culinary Education Specialist
  3. Travaasa Experiential Resorts
Travaasa Blog http://www.travaasa.com/blog/