Grilled Quail Salad 21 Club 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:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

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:

• Start wood or charcoal fire or preheat gas grill or broiler.
• Cut along each side of the 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 with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
• Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.

Steps:

• Make vinaigrette:
• Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
• Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
• Prepare grill.
• Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
• In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

Steps:

• The quail may be prepared and seasoned the day before. If they are, cover with plastic wrap and refrigerate until ready to cook.
• Carefully run a sharp knife lengthwise up and down one side of the backbone of each bird. Open each up, skin side down, on a flat surface, and carefully run the knife lengthwise up and down the other side of the backbone to cut it away. Discard the backbones.
• Gently press with the fingers on either side of the breast bones to make the birds lie flat. Carefully cut away breast bones, using the knife tip.
• Rub quail evenly on both sides with the mustard and oil. Smear them with the garlic, thyme, peppercorns and salt. Put the quail in a bowl and let stand until ready to use.
• When ready to cook quail, preheat a charcoal grill or the oven broiler to high.
• Arrange quail skin side down and flat on the charcoal grill or, if the broiler is to be used, place a rack on a baking dish and arrange the quail skin side up. Grill about 5 minutes on one side and turn. Cook 3 to 5 minutes longer.
• For the broiler, place quail about 4 inches from heat source. Broil about 4 minutes and turn. Broil about 3 to 5 minutes more.
• When ready to serve quail put the salad greens in a large skillet and start heating, stirring. Quickly pour the salad dressing over all and toss briefly until warm and the salad greens start to wilt. Do not overcook or allow greens to wilt completely.
• Arrange an equal portion of greens on each of 4 salad plates. Arrange 1 quail on each serving.

Steps:

• Preparation.
• Make marinade:.
• In a bowl or baking dish stir together marinade ingredients until combined.
• Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
• Make dressing:.
• In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
• Prepare grill.
• Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
• Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.

Steps:

• For quail:
• Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
• For salad:
• Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
• Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
• Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.