You can also make this recipe with quail (which can be found frozen in gourmet markets) or any game bird.
Cooking Light MAY 1995
Remove stem and seeds from chile. Combine chile, tomatoes, and boiling water; cover and let stand 20 minutes. Drain, reserving 1/4 cup liquid. Chop chile and tomatoes; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 1 minute. Add reserved 1/4 cup liquid, corn, zucchini, and tequila; cook 7 minutes or until vegetables are tender and liquid nearly evaporates. Spoon into a bowl; stir in chopped chile, chopped tomato, tarragon, and 1/2 teaspoon salt; let cool to room temperature.
Trim fat from pork; rub pork with cumin, 1/2 teaspoon salt, and pepper. Prepare grill. Place pork on rack coated with cooking spray; cover and cook 20 minutes or until meat thermometer registers 160°, turning pork occasionally. Cut into 1/4-inch-thick slices. Place 2 cups lettuce in each of 4 salad bowls; top each with 1 cup corn mixture and one-fourth of pork slices.
Note: Substitute 4 quail, cleaned, if desired. Split each quail in half lengthwise; sprinkle 3/4 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper over both sides of quail. Prepare grill. Place quail on grill rack coated with cooking spray; cover and cook 5 minutes on each side or until quail is done.
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