GRILLED TEXAS QUAIL
Steps:
- Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
- Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).
GRILLED QUAIL SALAD
Provided by Food Network
Yield 4 main course or 8 appetizers
Number Of Ingredients 18
Steps:
- Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
- To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
- Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
- Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.
GRILLED QUAIL
Steps:
- In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
- Preheat an outdoor grill to medium-high heat.
- Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
- In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.
GRILLED QUAIL, TUSCAN-STYLE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start wood or charcoal fire or preheat gas grill or broiler.
- Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
- Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams
GRILLED QUAILS
Provided by Elaine Louie
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Place quails in bowl and salt and pepper them all over
- Combine all ingredients - except the lemon - for the marinade and pour over quails. Marinate 30 minutes, turning quails once
- Grill bony side of the quails first, 4 inches away from the flame, for 3 minutes. Turn the quails over and grill the skin side for 3 minutes, squeezing lemon juice on the skin for the last minute
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 32 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 551 milligrams, Sugar 0 grams
GRILLED MARINATED QUAIL
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and dry quail.
- Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
- To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 118 milligrams, Sugar 0 grams
More about "grilled quails recipes"
13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 4, 2023Category Dinner, Recipe Roundup
- Buttermilk Fried Quail. Buttermilk-fried quail is an exquisite dish that will tantalize your tastebuds with its perfect combination of light yet rich flavors.
- Southern Fried Quail. If you’re a fan of soul food, prepare to take your taste buds to new heights with this delightful dish! You get an amazing blend of sweet and savory flavors, making this a meal like no other.
- Oven Roasted Quail. Oven-roasted quail is the kind of dish everyone wants seconds of. Not only does this savory treat satisfy avid meat eaters, but the addition of zesty spices provides an extra kick you’ll love.
- Grilled Quail with South Carolina Barbecue Sauce. Are you looking for a tasty new twist on a barbecue classic? Then try out this delectable grilled quail recipe!
- Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly unforgettable.
- BBQ Quail, Southwest Style. Packed with sage, onions, and chiles, each bite of this southwestern quail is bound to leave you drooling. You’ll love the exotic flavor sensation, and the tender meat is to die for.
- Slow Cooker Quail Tacos. Quail tacos are a unique way to liven up your dinner table. And with the help of a slow cooker, these babies can become a delicious reality with little to no work on your end.
- Crockpot Quail. If you’re in the market for an exquisite dish that’s guaranteed to impress, this one has all the zingy flavors you’ll need. From the tender onions to the bright white wine and salty Parmesan cheese, you’ll love this simple Crock Pot Quail.
- Stuffed Quail. Tart, lemony figs with salty goat cheese and gamey quail is about as decadent as dinner gets. The walnuts provide buttery crunch and nuttiness, while the honey ensures every forkful is loaded with syrupy richness.
- Braised Quail with Mushrooms. Braised quail with mushrooms is a sensory delight that’s perfect for any occasion. The mix of earthy mushrooms, succulent quail, and rich sauce creates a truly unique flavor experience.
GRILLED QUAIL RECIPE - HOW TO GRILL QUAIL | HANK SHAW
From honest-food.net
5/5 (9)Total Time 40 minsCategory Main CourseCalories 673 per serving
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
10 DELICIOUS QUAIL DISHES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Quail Stuffed with Fresh Figs and Prosciutto. For this recipe, chef Daniel Boulud browns quail that have been stuffed with small prosciutto-wrapped figs and seasoned with salt, pepper, and a pinch of cardamom.
- Grilled Quail with Goji Berries and Pine Nuts. Corey Lee uses goji berries and pine nuts in this elegant riff on a classic Chinese combination of poultry, fruit, and nuts.
- Achiote-Marinated Quail with Grilled Peaches. Quail get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets.
- Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges. Cookbook author and TV personality Maneet Chauhan designed this dish to help get through a long, cold winter.
- Grilled Quail with Sweet-and-Sour Plum Glaze. Plums and blackberries form the backbone of this sweet-savory glaze from Top Chef Season 17 winner Melissa King; it's perfect for quail but also delicious with bone-in chicken thighs or pork chops.
- Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce. After being filled with a savory cornbread stuffing, these quail are seasoned with sage and roasted in a moderate oven until juicy and tender.
- Tandoori-Style Quail. These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.
- Grilled Quail with Spinach-Pomegranate Salad. Chef Hugh Acheson's recipe for quail is easy and fast. The diminutive birds spend only 5 minutes on the grill and are served with spinach and pomegranate arils dressed with a tart dressing made from pomegranate molasses, lemon juice, and fresh mint.
- Goat Cheese and Quail Egg Canapés. Any roundup of quail dishes would be incomplete without at least one recipe that features their tiny eggs. Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County.
- Nqaj Qaab Zib (Sweet Pork) Here, La Vang hard boils a dozen quail eggs in soy sauce to serve alongside sweet, tender pork belly for this popular dish from Southeast Asia.
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4.4/5 (16)Total Time 3 hrs 31 minsCategory EntreeCalories 584 per serving
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