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
GRILLED QUAIL SALAD
Provided by Craig Claiborne
Time 30m
Yield 4 servings
Number Of Ingredients 9
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, TUSCAN-STYLE
Make and share this Grilled Quail, Tuscan-Style recipe from Food.com.
Provided by Wade in Indianapolis
Categories Poultry
Time 35m
Yield 8 breasts, 4 serving(s)
Number Of Ingredients 6
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 : Calories 516.1, Fat 36.4, SaturatedFat 8.8, Cholesterol 165.7, Sodium 155.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.1, Protein 43.1
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
Provided by Elaine Louie
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
- In large mixing bowl, combine vinegar, olive oil, honey, thyme and black pepper. Add quail, and toss gently to coat. Cover, and set aside in a cool place for 2 hours, or refrigerate overnight.
- Preheat grill or broiler. Remove quail from marinade, and place near hottest part of grill or broiler. Cook until exteriors are browned and meat is just pink when sliced at the leg bones, about 3 to 5 minutes a side. Remove grilling pins, and serve immediately.
Nutrition Facts : @context http, Calories 961, UnsaturatedFat 61 grams, Carbohydrate 16 grams, Fat 81 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 15 grams, Sodium 122 milligrams, Sugar 11 grams
GRILLED QUAIL SALAD '21' CLUB
Steps:
- Make marinade:
- In a bowl or baking dish stir together marinade ingredients until combined.
- Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
- Make dressing:
- In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
- Prepare grill.
- Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
- Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.
GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE
Categories Salad Garlic Leafy Green Mushroom Pepper Appetizer Quail Tarragon Watercress Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or light main course
Number Of Ingredients 16
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.
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GRILLED QUAIL WITH SPINACH-POMEGRANATE SALAD - FOOD
From foodandwine.com
Servings 4Total Time 25 mins
- Light a grill. In a bowl, whisk the lemon juice with the pomegranate molasses, the 1 tablespoon of oil and the mint; season with salt.
- Rub olive oil all over the quail. Season with salt and pepper and grill, breast side down, over high heat until browned, about 3 minutes. Turn the quail and grill until the breast meat is pink (for medium), about 2 minutes longer. Transfer the quail to plates.
- Add the spinach and pomegranate seeds to the dressing and toss. Serve the salad with the quail.
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