Achiote-Marinated Quail with Grilled Peaches

结合红木种子,香菜种子,牛至,peppercorns, garlic, and clove in a spice grinder; process until very finely ground and mixture forms a paste, about 30 seconds. Transfer spice mixture to a medium bowl; stir in 3 tablespoons oil, orange juice, and 1 1/2 tablespoons lime juice. Add quail, and rub with marinade until evenly coated. Cover and chill at least 4 hours or up to 8 hours or overnight.

Process jalapeño, 1/4 teaspoon kosher salt, remaining 1/4 cup oil, and remaining 1 1/2 tablespoons lime juice in a blender until mostly smooth, about 45 seconds. Set aside.

将鹌鹑转移到羊皮纸衬里的烤盘上，将尽可能多的Annatto混合物放在鹌鹑上。季节鹌鹑，剩余的21/2茶匙犹太盐；让室温下30分钟。

同时，烤架的底部通风孔完全。点燃装满煤料的木炭烟囱启动器。当煤球被灰灰覆盖时，将它们均匀地倒在烤架的底部炉排上。将浸泡的木屑撒在热煤上。根据需要调节通风孔，以保持450°F的内部温度至500°F。用油涂上顶部烤架；放在烤架上。

用2汤匙墨西哥胡椒油均匀地切割桃子。将桃子放在上油的炉排上。烧烤，被发现，直到烧焦并略微软化，2至4分钟。将每个桃子切成2片，然后拌入剩余的墨西哥油。搁置。

将鹌鹑放在上油的炉排上，并被发现，直到用烤架稍微烧焦，大约4分钟。翻转和烤架，直到鹌鹑煮熟，大约2分钟。将鹌鹑纵向切成一半。

Place quail and peaches on a serving platter. Drizzle with any residual jalapeño oil left in bowl. Sprinkle with lovage, cilantro, and flaky sea salt.