Citrus Marinated Quail Food

CITRUS MARINATED QUAIL

Steps:

• Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
• In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
• Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
• Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
• Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
• Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

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.

ACHIOTE MARINATED QUAIL

Steps:

• Whisk all marinade ingredients together and marinate quail for at least one hour or up to 12 hours. Grill over hot coals or in grill pan. May be browned and baked in a preheated 350 degree oven for 20 to 30 minutes. Pull thigh away from breast of bird to check doneness?.no red should be visible or pierce breast with fork or toothpick ?.juices should run clear. These are small birds and will dry out if overcooked.

GRILLED MARINATED QUAIL

Steps:

• Wash and dry quail.
• Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
• To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).

CITRUS-MARINATED SEAFOOD

Steps:

• The marinade: add marinade ingredients to a nonaluminum bowl; whisk just until combined; taste and adjust seasonings.
• In a large saucepan, combine the water, wine, and bay leaf over med-high heat; bring to a boil.
• Add in shrimp; cover, and cook, stirring occasionally, for 3-4 minutes, or until the shrimp are pink on the outside and just cooked in the center.
• Using a slotted spoon, remove to a deep bowl or large rectangular plastic container.
• Return the cooking liquid to a boil, add the scallops, and cook for 2-3 minutes, or until the center of each scallop is opaque.
• Remove with the slotted spoon and add to the shrimp.
• Add the red and yellow bell pepper, onions, olives, lemon, and parsley to the seafood; pour in the marinade and stir well to combine the ingredients and coat the seafood.
• Refrigerate for at least 24 hours.

CARLA'S CITRUS MARINADE

Steps:

• Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
• Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS

Steps:

• Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

CITRUS-MARINATED CHICKEN

Steps:

• Place the chicken in a nonmetallic dish.
• Mix the remaining ingredients together in a bowl and season to taste.
• Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
• If possible, let marinate in the refrigerator for 24 hours.
• Preheat the broiler to medium.
• Remove the chicken from the marinade and pat dry with paper towels.
• Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
• Garnish with cilantro springs.

CHINESE ROASTED QUAIL

Steps:

• Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
• Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).