EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
QUAIL
Steps:
- For the brine: Combine the buttermilk, hot sauce, garlic, peppercorns and cayenne pepper in a large bowl. Submerge the quails in the brine and refrigerate for 12 hours.
- Heat the oil to 300 degrees F in a deep pot.
- Combine the flours, salt, black pepper, white pepper and cayenne pepper in a large bowl. Remove the quail from the brine and coat in the flour mixture. Fry the quail, 4 to 5 minutes.
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
BARBECUED TEXAS-STYLE QUAIL
Steps:
- Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.;
- Mix the above in a small bowl.
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.
QUAIL AND GRAPES
Provided by David Tanis
Categories dinner, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
- Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
- Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
- Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 19 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 600 milligrams, Sugar 13 grams
ROSEMARY ROASTED QUAIL
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield Four servings
Number Of Ingredients 9
Steps:
- Combine the marinade ingredients and set aside.
- Squeeze the juice from 2 of the orange sections over 1 of the quails, then rub the bird all over with the squeezed sections. Stuff the cavity with half of a rosemary sprig, an eighth of the minced garlic and a section of the squeezed orange. Secure the legs of the quail to the body by running a toothpick through a leg just above the thigh and passing it through the cavity of the bird and into the other leg. Repeat with the remaining birds.
- Place the quails in a nonreactive bowl and cover them with the marinade. Refrigerate for at least 2 hours or, preferably, overnight.
- Preheat the oven to 425 degrees. Remove quails from the marinade, reserving the excess, and place them in a roasting pan. Brush the quails with the olive oil and place them in the oven. Roast for 20 minutes, stopping to baste them with the reserved marinade after about 10 minutes.
- Transfer the roasted quails to a platter, remove toothpicks and garnish with chopped rosemary. Serve immediately.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 27 grams, Carbohydrate 15 grams, Fat 40 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 9 grams, Sodium 1266 milligrams, Sugar 9 grams
BBQ QUAIL WITH HONEY-MUSTARD DRESSING
Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.
Provided by JustJanS
Categories Quail
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 734.6, Fat 36, SaturatedFat 9.5, Cholesterol 180.9, Sodium 1177.5, Carbohydrate 44.7, Fiber 0.3, Sugar 34.2, Protein 56.4
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