Pan Cooked Quail Vietnamese Style Recipes

Steps:

• Cut along each side of 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 other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
• Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
• Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.

Steps:

• Pan-fry quail in butter until done, about 3 or 4 minutes on each side.
• Remove to plate and keep warm in 200 degree oven.
• Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side remove to plate.
• Prepare grits per package direction, cook for required time.
• When grits are done, add grated cheese, salt and pepper stir well until cheese is melted.
• Add half and half, a little at a time, continuing to cook and stirring until grits are creamy.
• serve Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail.
• Garnish with thinly-sliced green onions if desired.
• REMEMBER Ham is heavily salted so becareful of how much salt you choose to add.

Steps:

• Preheat the oven to 240C degrees /475F degrees .
• Rinse quail, then dry them well with kitchen paper and rub each one inside and out with a little salt.
• Mix the sauce ingredients in a small bowl. Rub each of the quail inside and out with this sauce.
• Put the quails in a small roasting pan and put them into the oven for 5 minutes. Then turn the heat down to 180C degrees /350F degrees and continue to roast the birds for another 20 minutes.
• Turn off the oven and leave them there for another 5 minutes.
• Take them out of the oven and let them rest for another 10 minutes before serving.
• Serve the quails whole or joint into breast and legs.
• Arrange on a warm platter.