BARBECUED QUAIL WITH SPICED SALT AND LEMON
Steps:
- Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
- Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
- Preheat a barbecue grill plate to high heat.
- Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.
CRISP QUAIL WITH PINEAPPLE AND GREEN ONION
Steps:
- Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
- Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
- In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
- Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
- Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
- To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red chile flakes
- In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
- Cool. Store in a covered jar and use as needed.
PAN-COOKED QUAIL, VIETNAMESE-STYLE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 500°F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.
More about "fragrant crispy quail recipes"
13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Jan 4, 2023Category Dinner, Recipe Roundup
- Buttermilk Fried Quail. Buttermilk-fried quail is an exquisite dish that will tantalize your tastebuds with its perfect combination of light yet rich flavors.
- Southern Fried Quail. If you’re a fan of soul food, prepare to take your taste buds to new heights with this delightful dish! You get an amazing blend of sweet and savory flavors, making this a meal like no other.
- Oven Roasted Quail. Oven-roasted quail is the kind of dish everyone wants seconds of. Not only does this savory treat satisfy avid meat eaters, but the addition of zesty spices provides an extra kick you’ll love.
- Grilled Quail with South Carolina Barbecue Sauce. Are you looking for a tasty new twist on a barbecue classic? Then try out this delectable grilled quail recipe!
- Butterflied Quail with an Orange, Cumin, and Brown Sugar Glaze. Between the gamey meat, citrus, and warm cumin, this recipe packs a punch of flavor that’s truly unforgettable.
CRISPY SILK ROAD QUAILS - RECIPE | SPICE TREKKERS
Web Drain quails well on a plate (20-30 minutes). Prepare the dip by reducing cooking jus by half. Remove from heat and incorporate the sesame oil. Set aside. 6. Heat frying oil in a wok. When oil is hot, fry three quails at a …
From spicetrekkers.com
From spicetrekkers.com
HOW TO ROAST A WHOLE QUAIL - GREAT BRITISH CHEFS
Web May 18, 2015 1 Preheat the oven to 200°C/gas mark 6 2 Remove the wishbone from each quail – this is optional but will make them easier to carve 3 Place the quails in a roasting tray, rub olive oil all over the skin …
From greatbritishchefs.com
From greatbritishchefs.com
CHINESE STYLE SALT & PEPPER CRISPY FRIED QUAIL RECIPE
Web Chinese style Salt & Pepper Crispy Fried Quail recipe - Jess Pryles These tasty little morsels of crispy fried quail get a hit of fragrant Chinese spice and Sichuan peppercorn for a can't-stop-at-one treat. Perfect for quail …
From jesspryles.com
From jesspryles.com
MUM'S CRISP QUAIL RECIPE | DAN HONG RECIPE | GOURMET …
Web Nov 17, 2014 Fill a large wok or deep-fryer to a third full with oil and heat to 180C or until a cube of bread dropped in the oil turns golden in 15 seconds. Deep-fry the quail in batches, turning occasionally, for about 4 …
From gourmettraveller.com.au
From gourmettraveller.com.au
ROASTED QUAIL: SIMPLE CAST IRON ROASTED QUAILS RECIPE
Web Preheat your oven to 400°F (205°C) and lightly grease your cast iron skillet or baking dish. Season. Pat the 1 pound of whole quails dry and then brush with ½ tablespoon of olive oil and season with ½ teaspoon of poultry …
From bakeitwithlove.com
From bakeitwithlove.com
QUAIL MULLIGATAWNY RECIPE - GREAT BRITISH CHEFS
Web 1. To begin, cook the lentils in simmering water for approximately 15 minutes, or until tender. Drain and set aside until needed. 50g of puy lentils. 2. Melt the butter in a pan and add the onion, apple and a pinch of salt. …
From greatbritishchefs.com
From greatbritishchefs.com
AUTHENTIC VIETNAMESE FRIED QUAIL - CHIM CUT CHIEN
Web Mar 6, 2022 Instructions. In a large bowl, thoroughly mix together shallots, garlic, brown sugar, fish sauce, dry crushed chiles, and oyster sauce. Add in the quails and allow to marinate 4-6 hours or overnight. Prepare …
From cookingwithlane.com
From cookingwithlane.com
QUAIL RECIPES & MENU IDEAS | EPICURIOUS
Web Pancetta, the essential flavoring of so many things Italian, gives the wilted spinach its salty punch. Olive oil–toasted breadcrumbs are the crunchy finish, a tasty result of the …
From epicurious.com
From epicurious.com
JUICY AIR FRYER QUAILS - THE TOP MEAL
Web Nov 10, 2021 Pat dry with paper towels. Mix all the spices in the small bowl and sprinkle quails with the mixture. Add some inside birds too. Slice lemon and lay the bottom of the …
From thetopmeal.com
From thetopmeal.com
25 SUCCULENT QUAIL RECIPES FOR DINNER - DRIZZLE ME SKINNY!
Web Feb 20, 2023 1. Simple Air Fryer Quail Let me tell you about my new favorite way to cook quail – in the air fryer! It’s quick, easy, and oh-so delicious. Just season the quail with …
From drizzlemeskinny.com
From drizzlemeskinny.com
25 BEST QUAIL RECIPES TO TRY - GLORIOUS RECIPES
Web Jan 1, 2023 1. Asian Style Roasted Quail Savor delicious quail meat with this fantastic recipe that’s quick and easy to whip up for a satisfying meal! Marinated in a sesame soy …
From gloriousrecipes.com
From gloriousrecipes.com
30 BEST QUAIL RECIPES TO ENJOY A DELICIOUS MEAL
Web Are you tired of serving the same old chicken or beef dishes every week? Why not try something different and add some excitement to your mealtime? Introducing our …
From livinlavidalowcarb.com
From livinlavidalowcarb.com
MILLENNIUM SAUCE CRISPY QUAILS - CHINESE STYLE - MORGANE RECIPES
Web Around a game of mahjong, Chinese people like eating crispy quails. But what is the secret to making these small game flavoured crisp and tender?Follow-me on...
From youtube.com
From youtube.com
GUSTO TV - TRUFFLED QUAIL WITH LAVENDER HONEY
Web 1 black truffle 3 tablespoons (45 ml) butter, softened ¼ cup (60 ml) soy sauce Salt and pepper Method: In a small saucepan, bring honey up to a very low simmer over medium …
From gustotv.com
From gustotv.com
FRAGRANT CRISPY QUAIL RECIPE - FOODGURUUSA.COM
Web 4 semi boneless quail 1 tbsp. minced garlic 1 ½ tsp fresh chopped sage 1 ½ tbsp. fresh chopped thyme 1/4 cup olive oil Salt and pepper, to taste Directions Bring your charcoal …
From foodguruusa.com
From foodguruusa.com
FRAGRANT CRISPY QUAIL (CHIM CúT RáN) RECIPE | EAT YOUR BOOKS
Web Fragrant crispy quail (Chim cút rán) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Shopping List; Ingredients; Notes (0) ... If …
From eatyourbooks.com
From eatyourbooks.com
12 RECIPES WHERE FRESH HERBS STEAL THE SPOTLIGHT
Web Jun 7, 2023 Tiny Pasta With Tender Herbs, Chickpeas and Yogurt. For days when your CSA share is extra generous or you really need to clean out the refrigerator, pull this …
From washingtonpost.com
From washingtonpost.com
ROAST QUAIL WITH FOIE GRAS & GRAPES RECIPE | D'ARTAGNAN
Web RECIPE Preparation. Combine mousse of foie gras with 1 teaspoon of the Armagnac and the raisins in a bowl. Refrigerate until firm, about 10 minutes. Spoon foie gras filling into …
From dartagnan.com
From dartagnan.com
You'll also love