2 cloves garlic, chopped
1 tablespoon Dijon
1/2 cup olive oil
1/2 tablespoon fresh ground cumin
1/2 tablespoon fresh ground coriander
1 tablespoon smoked sweet paprika
4 quail, semi-deboned and cut in half
1 pound red new potatoes
1/2 cup fresh aioli
1 bunch green garlic, sliced
4 ounces shaved sharp cheddar
For the Sautéed Quail:
Mix the garlic, Dijon, oil, cumin, coriander, and paprika in a bowl with the quail and marinate for 3 hours.
Fold the quail wings behind the breasts and grill skin-side down until crisp. Flip over briefly to finish warming through, but leave the flesh medium-rare to medium.
For the Red Potatoes:
Blanch the new potatoes until tender, then cool.
To Assemble and Serve:
Heat the Red Potatoes on a grill, then add them to a pot with the aioli, green garlic, and cheddar. Smash the potatoes with the back of a spoon until everything is incorporated. Serve warm with the Sautéed Quail.