Grilled Sambal Quail With Braised Green Papaya Recipes

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:

• Mix all ingredients, marinate and refrigerate quail for at least 6 hours; overnight is ideal. Season the quail and grill until done; this will take about 20 minutes. Be careful not to burn the skin. Place on top of the braised papaya. Garnish with chili oil. (Recipes for the braised papaya and chili oil to follow).
• In a saucepan, melt butter and sugar together. Add papaya and cook for 5 minutes. Season. Add lime juice and chicken stock and simmer for 30 minutes or until papaya is al dente. Season with salt and pepper.
• Heat chili and cumin in a saute pan until barely smoking. Whisk in oil and salt. Transfer to tall, glass jar and let stand overnight. Oil will separate.

Steps:

• Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
• Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
• In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
• Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
• Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
• Preheat the oven to 350 degrees F.
• Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
• Serve the stuffed quail atop cranberry-bourbon sauce.

Steps:

• Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
• Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
• Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
• When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

Steps:

• In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
• Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer

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.