QUEEN'S CHOICE QUAIL WITH FIG AND DATE SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 3h55m
Yield 4 servings of 2 quail each
Number Of Ingredients 13
Steps:
- Early in the day, place the limes in s small bowl and microwave them for about 3 minutes to release the essential oils. Set aside briefly until they are just cool enough to handle. Rinse the quail and dry with paper towels. Set the quail in a non-reactive bowl and squeeze the lime juice over, and then season generously with freshly ground black pepper. Let sit refrigerated for about 3 or 4 hours.
- While the quail are marinating, make the sauce. Heat the olive oil over medium high heat in a medium saute pan and saute the shallots until translucent. Deglaze the pan with the red wine, and stir in figs and dates and let sauce reduce by half. Season, to taste, with salt and pepper as needed.
- On the episode, the quail were roasted over a spit. If you have a rotisserie arrangement you can roast them that way. Otherwise, preheat oven to 375 degrees F. Combine olive oil with rosemary, thyme, and salt, and rub over surface of the quail. Roast until tender but still juicy, about 20 minutes. Remove and let rest. Serve with fig and date sauce.
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.
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
QUAILS WITH FIGS & WALNUT SAUCE
This beautiful bird makes a nice change for Sunday lunch, it's complemented by the sweetness of figs and a nutty sauce
Provided by Diana Henry
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- To make a marinade, mix the herbs, lemon zest, brandy, seasoning and 6 tbsp olive oil in a large dish. Season the birds and spoon some marinade into the cavities. Roll them in the rest of the marinade, then cover and chill overnight.
- For the walnut sauce, whizz the garlic and walnuts together with a little salt in a small food processor until finely chopped. Add the oil in a thin stream, as though you're making a mayonnaise. Stir in 2 tbsp warm water. Season with pepper, add the parsley and set aside.
- Heat oven to 200C/180C fan/gas 6. To cook the quail, wipe any herbs from the breast area. Heat 3 tbsp olive oil in a large frying pan and, when really hot, quickly brown the birds all over, in batches, colouring but not cooking the meat.
- Put a piece of butter inside each bird and put them into a roasting tin. Roast in the oven for 15-20 mins, depending on whether you like the meat to be a little pink, adding a quarter of the vermouth after 10 mins. Put the figs in a small gratin dish in a single layer. Drizzle with the honey and balsamic, then season. Roast for 20 mins, alongside the quail, basting during cooking. The figs should be dark and tender but holding their shape. Cover to keep warm and set aside.
- Put the quail on a warm platter and cover. Put the roasting tin on the hob over a high heat. Add the rest of the vermouth, bring to the boil and bubble until there's 150ml left. Add the stock and boil until you have a slightly syrupy sauce, enough for 2 tbsp per serving of quail. Put two birds on each plate and spoon over the reduced sauce. Serve with three fig halves each and the walnut sauce.
Nutrition Facts : Calories 1097 calories, Fat 74 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 50 grams protein, Sodium 0.8 milligram of sodium
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- Preheat the oven to 475°. Wrap 16 of the figs with the 16 prosciutto strips. In a small bowl, mix 2 teaspoons of salt with 1 teaspoon of pepper and the cardamom. Season the wrapped figs and the quail cavities with some of the spice mixture. Stuff each quail with a wrapped fig. Season the quail all over with the remaining spice mixture.
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- Roast the quail on the top rack of the oven for 5 minutes. Add the remaining 8 figs to the pan and roast for 5 minutes longer, or until the quail are just cooked through and an instant-read thermometer inserted in a breast registers 130°. Transfer the quail and figs to a platter.
- Set the roasting pan over 2 burners on moderate heat. Add the wine and simmer, scraping the pan to loosen any browned bits; add any accumulated quail juices and simmer briefly. Remove the pan from the heat and whisk the butter into the sauce, 1 tablespoon at a time. Transfer the quail to plates and drizzle with the sauce. Garnish with the roasted figs and serve.
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