Grilled Spicy Quail 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:

• Marinate quail:
• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Make sauce:
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Broil quail:
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

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.

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

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).

Steps:

• For the sticky soy glaze: Mix the sweet soy sauce, vinegar, oyster sauce, garlic, ginger, gochugaru and 1 teaspoon salt in a large bowl and set aside.
• For the quail: Lay 1 quail on your cutting board with the breast facedown and the backbone facing up. Starting at the tail end, cut along the backbone using kitchen shears. Turn the quail over on the cutting board so the cut side is on the board and the breast side is facing up. Using the palm of your hand, lightly press down on the quail until you hear a crack and the quail rests flat on the cutting board. Repeat with the remaining 7 quail. Season both sides with salt and pepper. Add the quail to the sticky soy glaze, cover and refrigerate for at least 2 hours and up to overnight.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Remove the quail from the marinade and reserve the marinade for basting. Use 1 bamboo skewer to pierce through the quail's left thigh and breast. Use a second skewer to pierce through the right thigh and breast. Repeat with the remaining 7 quail. Place each quail skin-side down on the perimeter of the grill grate over direct heat, making sure that the skewers are not on the grate. Grill, flipping every 1 to 2 minutes, until the quail is golden brown and cooked through, about 10 minutes. Brush the cooked quail with the reserved marinade and cook until the glaze is dry and sticky, 3 to 5 minutes more.
• Serve the quail with the Tiger Bite Hot Sauce, sticky rice and grilled vegetables.
• Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
• Brush the garlic, chiles and shallot with oil and sprinkle with salt. Place the garlic and chiles on a small baking sheet or boat made with heavy duty aluminum foil. Place the tray and the shallot, cut-side down, on the grill grate over indirect heat. Grill until soft and tender, 3 to 5 minutes per side. Transfer to a cutting board. Stem the roasted chiles and quarter the shallots.
• Using a mortar and pestle, combine the chiles, garlic, shallots, salt and pepper into a coarse paste. Add the cilantro and combine until it is broken into small pieces. Stir in the fish sauce, oyster sauce, lime juice and 2 to 3 tablespoons oil. Season to taste with salt and pepper.

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).