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Make it At Home: Blueberry Sweet Tea Quail


I'm breaking down what I consider one of the most creative 2019 California Giant Chef Invitational recipe. The submitted recipe title is: Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce over Spicy Black and Blue Brussels with Toasted Pecans and Strawberry Oils. 

But I'm calling it Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce. The good thing about this wonderfully long recipe is that you can take bits and pieces from it and use it with a different recipe. Let the mommy experimenting begin...

Here are my hacks for making these sweet and spicy dishes:

cg chef invitational-4First up are the black and blue brussel sprouts. If you're having a lightly seasoned fish or chicken filet for dinner, this is the perfect side dish to add a spicy crunch! Fair warning: the berry hot sauce made my eyes water just looking at it! Holy cow. 

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Next is the sweet tea quail. You can use any meat you want for this - and dunking it in sweet tea makes it that much more flavorful! (Not to mention an eyebrow-raising delight for your guests.) The meat turned out so juicy that it made the perfect leftover sandwich for my kids the next day.

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Just look at that raspberry bourbon BBQ sauce on top... my tummy is already growling. Not only can you make this for any meat, but you can also put it on top of your favorite veggies! You can make this ahead of time and keep it in a jar for future use, no prep required.

Which recipes are you making at home? Tell us in the comments below!

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