STUFFED QUAIL
Steps:
- Preheat oven to 425 degrees F.
- Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
- In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
- Preheat the oven to 350 degrees F.
- Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.
SAUSAGE STUFFED QUAIL
Provided by Anne Burrell
Categories main-dish
Time 45m
Yield 4 servings as an appetizer, 2 as an entree
Number Of Ingredients 15
Steps:
- Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
- In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
- Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
- Preheat the oven to 350 degrees F.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
- Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
- Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.
CHICKEN QUENELLES
Provided by Stuart O'Keeffe
Time 55m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Cut the chicken meat into one-inch cubes and chill for about 30 minutes in the fridge. Put the chicken, salt and pepper, Parmesan cheese, nutmeg and egg into a food processor. Blend thoroughly. Add the cream in small intervals through the funnel until well incorporated.
- Bring a pot of water to the boil.
- Fill pastry bag with chicken mixture. Pipe chicken mixture into simmering water at 1 inch intervals and cook for 4 to 6 minutes.
- These dumplings can be served with your favorite pasta dish.
BONELESS QUAIL STUFFED WITH POULTRY QUENELLE
This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications. Though he intends to use this recipe in his upcoming cookbook, we demanded that he share it with us; such indulgences must not be tucked away! (Did I mention that he is one fabulous bon vivant?)
Provided by Annacia
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Make the poultry mousse.
- Cut the chicken into small pieces, season well with salt and white pepper, and place in bowl of food processor fitted with a sharp blade.
- Process the chicken, scraping bowl down as necessary, until it is completely broken down into a homogenous paste, about 2 minutes.
- Add the egg white and blend to incorporate and loosen paste, about 30 seconds.
- With processor blade running, slowly pour in the heavy cream.
- Process until all of the cream is incorporated, the grain of the mousse is very fine, and the mousse is solid enough that a scoop of it will not fall off of a rubber scraper held in the air, about 2 minutes.
- Transfer to a bowl and fold in chives and 1 tablespoon of the parsley.
- Preheat oven to 375°F Stuff the body of each quail with some of the chicken mousse.
- Save remaining mousse for another use (make sure to cover it well with plastic wrap to lessen air exposure).
- Tie quail legs together with a piece of butcher's twine.
- Season quails with salt and freshly ground white pepper.
- Heat 2 tablespoons of the butter in a large skillet set over medium-high heat.
- Working in two batches so as not to overcrowd the pan, brown quail on both sides, about 3-4 minutes per side.
- Transfer quail to a baking sheet (do not clean skillet) and place in oven. Cook until firm and done all the way through, 15-20 minutes.
- Meanwhile, add mushrooms to skillet and cook, stirring frequently, until about three-quarters done, about 5 minutes.
- Add garlic, season with salt and white pepper, and finish cooking, about 3 minutes more.
- Mix in remaining tablespoon of chopped parsley, transfer to a bowl, and set aside.
- Add chicken broth and thyme leaves to skillet and boil until reduced by two-thirds, to about 1 cup in volume, about 15 minutes.
- Transfer reduced broth to a blender and add foie gras terrine and remaining 2 tablespoons butter.
- Blend until smooth and frothy.
- Service:.
- Remove butcher's twine from quail and discard.
- Divide mushrooms and quail among warm plates.
- Spoon foie gras sauce over quail and mushrooms.
Nutrition Facts : Calories 1103.9, Fat 82.9, SaturatedFat 39, Cholesterol 416.2, Sodium 525.9, Carbohydrate 8.8, Fiber 0.8, Sugar 1.6, Protein 80.2
STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES
Steps:
- Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
- In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
- When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.
PICKLED PIGS FEET
I grew up eating these but did not like the ones I could buy at the store.I finally found a recipe in an old James Beard cookbook at my local library so I could make my own.I use raw pork hocks instead of pigs feet because they have more meat in them.
Provided by Heidi C.
Categories Pork
Time 4h30m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot or other large pot,put first 8 ingredients in the pot.Cut onion into pieces.Also cut carrot into pieces.
- Bring to a boil and then simmer 15 to 20 minutes.
- Add the pigs feet to the seasoned water.
- Simmer pigs feet for 3-4 hours.
- When time is up remove pigs feet and let cool enough to touch.
- When cool put them in a bowl or canning jars.
- with 2 sliced onion and 2 cloves sliced garlic divided between them(Garlic can be omitted if you dont like it) and any seasoning you want to add.
- Heat white wine or cider vinegar and pour over pigs feet so they are covered completely.
- Refrigerate for 3-5 days before eating.
- Keep any left overs refigerated.
Nutrition Facts : Calories 887.6, Fat 48.1, SaturatedFat 13.6, Cholesterol 334.4, Sodium 2873.4, Carbohydrate 19.5, Fiber 3.3, Sugar 8.2, Protein 89.9
WILD MUSHROOM AND GRUYèRE TART
This recipe is from James Beard award winning chef Suzanne Goin and is served at her wonderful Los Angeles restaurant, Lucque's. The recipe has been modified slightly. This version is with puff pastry, but the recipe also works well with pastry crust or phyllo dough. You can also add some caramelized onions to this recipe.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
- Preheat oven to 400°F Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
- Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
- Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.
Nutrition Facts : Calories 344.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 79.7, Sodium 155.9, Carbohydrate 18.4, Fiber 1.7, Sugar 2.1, Protein 11.8
SOUTHERN STUFFED QUAIL
A truly Southern recipe. A good side dish to go with this is sweet potatoes. You can also grill over coals.
Provided by COOKIEMONSTOR0909
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven broiler.
- In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
- Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
- Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 230.7 calories, Carbohydrate 1 g, Cholesterol 88.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 23 g, SaturatedFat 4.1 g, Sodium 71.4 mg, Sugar 0.2 g
FROSTY GIN & TONIC
This recipe is from a special issue of David Rosegartens report. He received the James Beard Award in 2003 as the best Food & Wine Newsletter in America. Oh is it smooth
Provided by 123imback
Categories Beverages
Time 5m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 5
Steps:
- Take your Schweppes Tonic Water and pour it into an ice cube tray. A few hours later, your tonic ice cubes will provide you with the lightest tasting most integrated G&T you can imagine-with no watery melt down.
- Place the ice cubes in a tall narrow chilled glass (the cubes should come near the top) Add the Gin, then the Tonic Water then the lime juice stirring well. White Dinner Jacket is optional. Note to make the ice cubes, simply fill an empty ice cube tray with Schweppes Tonic Water and let the cubes freeze. Covered Well, the ice cubes will remain fresh tasting in the freezer for week.
Nutrition Facts : Calories 270.5, Sodium 15.8, Carbohydrate 12.2, Fiber 0.3, Sugar 10.4, Protein 0.1
JAMES BEARD BANANA BREAD
From James Beard Bread Book. One of the must have books. It's simply the best. I make muffins instead of bread, it's faster to make. The bread's not gummy and easier for my mum-in-law to eat. I grate up a little orange peel sometimes to be different.
Provided by Dienia B.
Categories Quick Breads
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cream the butter and sugar together.
- Add honey, bananas, and eggs; mix well.
- Sift dry ingredients together and fold into banana mixture.
- Fold in nuts and optional orange zest.
- Grease baking pan or muffin tins.
- Bake at 350° for 1 hour. If you bake this in muffin tins, it's about 20 minutes. It is done when toothpick comes out clean.
Nutrition Facts : Calories 722.2, Fat 23.6, SaturatedFat 9.4, Cholesterol 136.3, Sodium 693.6, Carbohydrate 122.2, Fiber 5.2, Sugar 73.2, Protein 12.2
BEEF STROGANOFF W/EGG NOODLES BY CHEF JEAN-PIERRE
Make and share this Beef Stroganoff W/Egg Noodles by Chef Jean-Pierre recipe from Food.com.
Provided by dianemanny
Categories Stew
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little more olive oil.
- When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the mushrooms and cook until they have released most of their water. Sprinkle the mushrooms with the flour, add the garlic, the remainder of the ingredients except for the sour cream and the chives. Add the beef cubes back to the pot. Bring to boil, reduce to low heat, cover and cook for about 2½ to 3 hours or until the beef is very tender.
- In a small glass bowl, add the sour cream. Add a couple spoon of the hot sauce to temper. Remove the pot from the heat and just before serving, add the tempered sour cream and sprinkle with chopped chives.
Nutrition Facts : Calories 925.8, Fat 62, SaturatedFat 24.4, Cholesterol 208.7, Sodium 679.5, Carbohydrate 22.2, Fiber 1.8, Sugar 8.5, Protein 59.8
BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS
Provided by Wolfgang Puck
Categories dinner, project, main course
Time 1h30m
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- Prepare the quail and set aside.
- Cook the wild rice and drain.
- Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
- Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
- Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
- Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
- When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 7 grams, Sodium 438 milligrams, Sugar 1 gram, TransFat 0 grams
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