Bbq Quail With Honey Mustard Dressing Recipes

Steps:

• Mix mustard, honey, brown sugar, cider vinegar, garlic powder, paprika, mustard, salt, black pepper, and cayenne pepper in a jar with a tight-fitting lid. Cover jar and shake until sauce is well combined.

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Steps:

• Bring the chicken stock to the boil.
• Clean the quail, and pat dry.
• Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
• Drain and dry the quail and stuff with the herbs and lime zest.
• Brush with oil and season well.
• Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
• Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
• DRESSING: Whisk all the ingredients together.

Steps:

• In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
• To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
• Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
• Reduce heat and add honey, stirring over low heat until dissolved.
• Stir in the cornstarch dissolved in water and whisk sauce until thickened.
• Season with salt to taste.
• To prepare the quail: Remove quail from marinade.
• On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
• Serve with ancho-honey sauce drizzled over.

Steps:

• For quail:
• Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
• For salad:
• Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
• Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
• Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.