Quail Wrapped In Bacon And Grape Leaves Recipes

Steps:

• In a large saucepan blanch the bacon slices in boiling water for 2 minutes. Drain, then rinse under cold water and pat dry with paper towels.In a small bowl combine the salt, pepper and thyme. Rub the outside of each quail with about 1/2 teaspoon of the mixture. Set each quail on the stem end of a grape leaf. Fold the legs up against the breast to make it more compact for wrapping. Then fold the outside edges of the leaf around the quail. (If the grape leaves are small, use two per quail.) Wrap two slices of bacon around each bird so they overlap at right angles, then secure the bacon by tying the birds snugly with cotton string. Don't worry about enclosing the quail perfectly it's okay if small areas are exposed.Sear over Direct Medium heat for 5 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the bacon is well browned and the juices are slightly pink, 15 to 17 minutes more, turning occasionally. Remove from the grill and allow to rest for 5 minutes. Remove the string with kitchen scissors. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Steps:

• 1. Jalapenos - clean and slice lengthwise into quarters
• 2. With skin side down place jalapeno in the middle of the quail breast
• 3. Tightly wrap the breast around the jalapeno Tightly wrap bacon strip around quail and fasten with toothpicks and sprinkle with coarse ground black pepper.
• 4. Grill to perfection. Quail only takes a few minutes on each side - it will dry out if over cooked.

Steps:

• Preheat oven to 450 degrees.
• If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
• Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
• Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
• Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
• Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
• Remove string and fatback, or broil until fatback is crisp.
• Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.

Steps:

• Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
• Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
• While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
• Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.

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.