GRILLED QUAIL, TUSCAN-STYLE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams
FIVE SPICE GRILLED QUAIL
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
GRILLED QUAIL
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.
GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE
Provided by Bobby Flay
Yield serves 4
Number Of Ingredients 14
Steps:
- Combine all ingredients in a small bowl.;
- Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
- Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
- Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
- Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
- Combine all ingredients in a small bowl and season with salt and pepper to taste.
- Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
- Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
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
GRILLED SPICY QUAIL
My dad used to hunt, and quail was his favorite game, so grilled quail regularly appeared on our dinner table. When pressed for time, my mom would marinate the quail in store-bought Italian dressing spiced up with chile powder, grill it, and serve it as an appetizer followed by carne asada. In this recipe, I create the marinade from scratch, with just the right amount of chile powder. Squeeze a lime over the quail and don't be afraid to eat it with your hands-it's messy but delicious! This marinade is also great with chicken.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
- Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
- Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
- Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
- Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.
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10 DELICIOUS QUAIL DISHES - FOOD & WINE
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- Quail Stuffed with Fresh Figs and Prosciutto. For this recipe, chef Daniel Boulud browns quail that have been stuffed with small prosciutto-wrapped figs and seasoned with salt, pepper, and a pinch of cardamom.
- Grilled Quail with Goji Berries and Pine Nuts. Corey Lee uses goji berries and pine nuts in this elegant riff on a classic Chinese combination of poultry, fruit, and nuts.
- Achiote-Marinated Quail with Grilled Peaches. Quail get a punch of bold flavor and crimson color from the annatto seeds in the flavorful marinade; also known as achiote seeds, they’re available at most Latin markets.
- Buttermilk-Marinated Quail with Herbed Raita and Blood Oranges. Cookbook author and TV personality Maneet Chauhan designed this dish to help get through a long, cold winter.
- Grilled Quail with Sweet-and-Sour Plum Glaze. Plums and blackberries form the backbone of this sweet-savory glaze from Top Chef Season 17 winner Melissa King; it's perfect for quail but also delicious with bone-in chicken thighs or pork chops.
- Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce. After being filled with a savory cornbread stuffing, these quail are seasoned with sage and roasted in a moderate oven until juicy and tender.
- Tandoori-Style Quail. These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.
- Grilled Quail with Spinach-Pomegranate Salad. Chef Hugh Acheson's recipe for quail is easy and fast. The diminutive birds spend only 5 minutes on the grill and are served with spinach and pomegranate arils dressed with a tart dressing made from pomegranate molasses, lemon juice, and fresh mint.
- Goat Cheese and Quail Egg Canapés. Any roundup of quail dishes would be incomplete without at least one recipe that features their tiny eggs. Winemakers Mireia Taribó and Tara Gomez served these canapés of airy whipped goat cheese and tender quail eggs on crisp crackers as a first course at a feast at their winery, Camins 2 Dreams in Santa Barbara County.
- Nqaj Qaab Zib (Sweet Pork) Here, La Vang hard boils a dozen quail eggs in soy sauce to serve alongside sweet, tender pork belly for this popular dish from Southeast Asia.
GRILLED QUAIL RECIPE - HOW TO GRILL QUAIL | HANK SHAW
From honest-food.net
5/5 (9)Total Time 40 minsCategory Main CourseCalories 673 per serving
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
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