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1
Whisk together the honey, ketjap manis, and oil in a medium bowl.
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2
Nestle the quail in the marinade, ensuring that each inside cavity is moistened, and refrigerate for at least 1 hour.
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3
Drain the quail and cold-smoke (see below) for about 15 minutes.
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4
The quail should not cook in the process.
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5
Whisk together the molasses, vinegars, and shallot in a small bowl.
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6
Whisk in the olive oil, season with salt and pepper, and stir in the bourbon.
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7
Whisk the ingredients together in a small bowl and set aside.
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8
The batter should be the consistency of whipping cream in order to lightly coat the quail.
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9
Heat 2 1/2 inches of the frying oil in a deep skillet (large enough to hold the quail in a single layer) to about 350F.
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10
Dip the quail in the batter.
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11
Lift them out of the batter and hold over the container, letting the excess drip off.
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12
Fry the quail for about 4 minutes, turning once.
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13
Drain them on paper towels, cool slightly, and cut into quarters (2 legs and 2 breasts).
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14
Place 4 pear wedges on each of four plates.
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15
Toss the greens with a few spoonfuls of dressing and the celery hearts and pickled onions, and divide among the plates.
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16
Top the salads with the quail and sprinkle with spiced pecans.
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17
Drizzle with more dressing, if desired.
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18
Cold smoking allows you to cool the smoke before it reaches the food (so the food absorbs flavor without cooking.
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19
To cold-smoke, open the vents on both the bottom of the grill and the lid.
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20
Remove the lid and top rack from the grill, and center a disposable roasting pan on the coals.
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21
Place 1 1/2 cups of sawdust in the pan.
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22
Fill the drip pan between the grill and the hot coals with an aluminum or metal tub of ice.
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23
Cover the grill and smoke for 15 minutes.
