Grilled Quail Salad With Creamy Garlic Vinaigrette Food

GRILLED QUAIL SALAD

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.

POMEGRANATE GLAZED QUAIL SALAD WITH ORANGE VINAIGRETTE AND SPICY PECANS

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.

GRILLED QUAIL SALAD

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.

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 VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE

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.