Doves From Hell
Coated in a Habanero mustard sauce, these are definitely not the birds of peace.
HabaÑero mustard sauce (at right)
1 lb. dove breasts (about 15 or so mourning doves)
1 lime, halved
2 Tbsp. freshly chopped cilantro
 Start a medium-hot fire in your grill.  Pour the sauce over the dove breasts in a bowl, making sure to evenly coat them.  Grill the breasts over the flame, turning occasionally, until well browned, about 4 minutes per side. To check for doneness, cut into one piece to see that the meat is medium-rare. Or use a meat thermometer’125 degrees is ideal. Let them cool for a few minutes after cooking.  Place the grilled breasts in a bowl, squeeze the lime halves over them, and toss them with the cilantro. Serve immediately.
HabaÑero Mustard Sauce
HOW TO MAKE THE FIERY GLAZE
⅓ cup prepared yellow mustard
2 to 8 habaÑero peppers, seeded and chopped
2 Tbsp. minced ginger
1 Tbsp. minced garlic
2 scallions (both green and white sections), finely chopped
Pinch of allspice
1 Tbsp. curry powder
1 Tbsp. ground cumin
1 Tbsp. ground coriander
2 Tbsp. dried oregano
3 Tbsp. freshly cracked black pepper
2 Tbsp. kosher salt
What makes these doves so spicy are the habaÑero peppers. On the Scoville scale (the standard measure for how hot peppers are), habaÑero chiles score between 100,000 and 350,000. A jalapeÑo ranges between 2,500 and 8,000. You can adjust the heat of this sauce by adding more habaÑeros to it. Two peppers will make it spicy. Eight will make it flat-out scalding. Simply combine all the sauce ingredients in a blender and puree until smooth.