Quail In The Limelight Recipes

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

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.

Steps:

• About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
• Combine flour, salt and paprika in bag and shake quail.
• Preheat oven to 375°F.
• In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
• Arrange in 13 x 9-inch baking pan.
• Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
• Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
• To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
• Garnish with lime wedges, sliced avocado and mint sprigs.

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.

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:

• Rinse the quail and pat dry with paper towels. Check for pin feathers and pluck any you find.
• To make the marinade, select a large, shallow bowl or deep plate that fits in your steamer tray. Add the salt, ginger juice, and wine and stir to dissolve the salt. Add the quail and use your fingers to coat each bird well with the marinade. Then, spoon the marinade into their cavities and rub it in with your fingers. Fold back each wing so that the wing tip is behind the neck, as if the quail is relaxing. Arrange the quail so that there is minimal overlap, to ensure even cooking. Put the bowl in the steamer tray and set aside to marinate for 15 minutes.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Add the steamer tray, cover, and steam the quail for 9 to 11 minutes, or until there is no visible sign of pink rawness at the breast end. (Because the final frying is brief, the quail should be cooked through at this point. However, be careful not to steam away their juiciness.) While the quail steam, place a wire rack on a baking sheet.
• When the quail are ready, transfer them to the rack, angling them as if they are reclining or standing, so the liquid in the cavities drains out. When cool enough to handle, blot dry with paper towels, removing any bits of residue from the skin.
• In a small bowl, whisk together the honey and soy sauce. Using your fingers, coat each quail evenly with the mixture. Place the quail on a plate. Wash and dry the rack and return it to the baking sheet.
• Put 1/4 cup of the cornstarch in a zip-top plastic bag. Standing near the sink, put a quail into the bag and shake a few times to dust lightly. Remove the quail and pat it between your hands over the sink to remove excess cornstarch. Put the quail, breast side up, on the rack. Repeat with the remaining quail, adding the remaining 1/4 cup cornstarch to the bag as needed. Set the quail aside for about 3 hours. As the quail sit, they will dry and absorb the cornstarch. They are ready to fry when most of the powdery white coating has turned light brown. Just before frying, give each quail a quick pat to remove any excess cornstarch.
• Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
• Because the quail brown quickly, you need to use a two-hands, two-utensils frying technique. With a skimmer in one hand and a large spoon in the other, lower a quail into the hot oil. Then immediately spoon the hot oil over the quail so that it fries to a nice, even brown. This only takes 30 to 45 seconds. To make sure the quail is browning evenly, occasionally use both utensils to lift and dip or rotate it in the oil. Because the color deepens slightly once the quail is out of the pan, pull it from the oil when it is just shy of a rich brown. Balance it between the skimmer and spoon as you lift it out, letting any excess oil drip back into the pan, and then return the quail to the rack. Repeat with the remaining quail. Once all the quail are fried, use a paper towel to blot away any clinging oil.
• To serve, cut each quail in half along the breastbone and place on a large platter. Take to the table and start nibbling.
• Notes
• These quail may be reheated in a preheated 350°F oven or toaster oven. Halve them first and put them cut side down to reheat. They are ready when you can hear them gently sizzling, usually about 10 minutes.
• You may also serve these quail with Salt, Pepper, and Lime Dipping Sauce (page 311); omit the chiles if desired.

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.

Steps:

• Pre-heat the oven to 325-degrees F.
• If the quail have been shot in the wild, inspect them all for lead shot, removing any shot with tweezers or the point of a paring knife.
• Lightly rub all the quail, inside and out with the seasoned salt.
• In a large skillet, over medium heat, melt the butter and saute the mushrooms, bread crumbs, and table salt until the mushrooms tenderize a bit. Stuff the quail with this mixture.
• Using the same skillet, make a roux by pouring in the olive oil and browning the flour in it. Then, add the chicken stock, scallions, red pepper, and parsley to the roux and saute the mix for about 5 minutes, until the onions are tender.
• Next, spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it. Pour the sauce over the quail.
• Baked, uncovered, at 325-degrees F. for 45 minutes, basting 2 or 3 times during the baking process.
• Serve two quail to a person and garnish each plate with two orange slices. Serve cooked white rice as a side dish.