Grilled Quail With Pomegranate Orange Bbq Sauce And Tabouli With Quinoa And Shredded Kale Recipes

Steps:

• Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
• Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
• Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

Steps:

• Marinate the chicken breasts in pomegranate vinaigrette dressing for at least 2 hours, ideally overnight!
• Grill the marinated chicken breast for about 20-30 minutes, or until cooked through. Cooking time will cary based on thickness of the chicken breast.
• While the chicken breast is on the grill, prepare the Mango BBQ Sauce. Add the BBQ Sauce to a small saucepan and whisk in 1/2 cup of water. Stir in the chopped red onion and diced mango. Bring to bubbling over medium heat, then reduce heat to low and let simmer until the chicken is done grilling. Stir every few minutes.
• Serve Grilled Pomegranate Chicken with Mango BBQ Sauce -- ideally outside on the deck on a beautiful evening. :).

Steps:

• Preheat the oven to 475 degrees.
• Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
• Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
• To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
• Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

Steps:

• Rinse the quail and pat dry.
• Place in a shallow dish and pour the Italian dressing over the quail.
• Cover and marinate in the refrigerator for 8 hours, turning occasionally.
• In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
• Stir in the blackberry spread until smooth.
• Set aside 3/4 c for serving.
• Remove the quail and discard the marinade.
• Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
• To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.

Steps:

• Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
• Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
• Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
• To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.