Grilled Quail Salad 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:

• 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:

• To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
• Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
• Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

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.

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:

• Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
• Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
• Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
• Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
• Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
• Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate 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:

• Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
• Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).

Steps:

• 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:

• 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:

• TO MAKE THE MARINADE: In a large bowl, stir together the red onion, chile, garlic, rosemary, thyme, black pepper, lime zest and juice, and the 1 cup olive oil.
• Submerge the quail in the marinade, cover, and refrigerate for at least 2 hours and up to 12 hours. If you are in a rush, marinate the quail for 1 hour at room temperature.
• TO GRILL THE CORN AND QUAIL: In a covered grill, prepare a hot fire using hardwood (Josh prefers pecan) or fruitwood. Pull back the husk from the corn, remove the silk, and rewrap the ear with the husk. Arrange the corn around the edges of the fire, close the lid, and let them smoke for about 15 minutes. Transfer them to a plate and cover with a clean dish cloth. Remove the quail from the marinade, drain on paper towels, and season all over with salt and pepper. When the fire has cooked down to hot coals, place the quail over the hottest part of grill, close the lid, and cook them until the quail's interior is reddish pink and the flesh is firm to the touch, about 20 minutes.
• TO MAKE THE VINAIGRETTE: In a bowl, whisk together the onion, chile, lime zest and juice, mustard, the 1/2 cup olive oil, salt, pepper, and half of the blackberries. Season with more pepper or salt, to taste. Gently stir in the remaining berries.
• TO MAKE THE SALAD: Put the greens in a large bowl. Cut the corn kernels from the cobs. Toss the corn and cheese with the greens and vinaigrette. Arrange the quail on top of the salad. Let guests serve themselves, but gently remind them to take just 1 quail per person.
• Grilling corn in its husk gives the kernels a golden color and a deeply sweet flavor. But if you prefer, grill them shucked, about 2 minutes per side, just until the kernels begin to blacken and blister.
• Both the quail and the corn can be grilled at least 24 hours in advance and refrigerated. The vinaigrette can also be made 1 to 2 days ahead and refrigerated. Bring the quail to room temperature before serving.