GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE
I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
Provided by Hank Shaw
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRILLED QUAIL, TUSCAN-STYLE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
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 : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams
GRILLED TEXAS QUAIL
Steps:
- Marinate the quail in olive oil, garlic and fresh herbs in the refrigerator overnight.
- Remove from the refrigerator and sprinkle Creole seasoning blend on both sides. Grill on high heat over mesquite wood until done (about 4 to 5 minutes per side).
GRILLED QUAIL
Skip the expected ham or turkey at the next holiday and serve grilled quail instead. It's absolutely delicious and really makes the meal special.
Provided by Derrick Riches
Categories Entree
Time 3h31m
Yield 5
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix together all of the marinade ingredients in a small bowl or measuring cup.
- Place the quails in a shallow baking dish and pour over the marinade. Turn the quails to coat with the marinade mixture. Cover the dish and marinate in the refrigerator for 3 to 5 hours.
- Let the quails stand for at least half an hour to reach room temperature before grilling.
- Preheat the grill to high heat. Remove the quails from the marinade and place, skin-side down, on the hot grill. Cook for 6 to 7 minutes, turn over, and cook for an additional 7 to 9 minutes, or until the internal temperature reaches 165 F.
- Remove the quail from the grill and serve.
- Enjoy.
Nutrition Facts : Calories 584 kcal, Carbohydrate 2 g, Cholesterol 171 mg, Fiber 1 g, Protein 51 g, SaturatedFat 10 g, Sodium 503 mg, Sugar 0 g, Fat 42 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g
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
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 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
TUSCAN-STYLE GRILLED TROUT
My husband is an avid fisherman, so I have the fun of creating recipes featuring his catch. The Tuscan accents here really shine through, making this grilled entree a favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings (3 cups relish).
Number Of Ingredients 16
Steps:
- Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities., Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer., In a small bowl, combine the relish ingredients; serve with trout.
Nutrition Facts : Calories 369 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 291mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein. Diabetic Exchanges
GRILLED CHARMOULA QUAIL
The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
- Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- Arrange 2 quail on a work surface side by side, breast sides up, with drumsticks closest to you. Horizontally thread 1 skewer through drumsticks and the lower carcasses of birds. Thread a second skewer, parallel to first, through wings and upper carcasses, then arrange quail so that there is 1 inch of space between the birds. Repeat procedure on remaining quail, 2 at a time.
- Lightly season quail with salt, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over once, 5 to 6 minutes total. Serve quail with lemon wedges.
GRILLED SPICY QUAIL
My dad used to hunt, and quail was his favorite game, so grilled quail regularly appeared on our dinner table. When pressed for time, my mom would marinate the quail in store-bought Italian dressing spiced up with chile powder, grill it, and serve it as an appetizer followed by carne asada. In this recipe, I create the marinade from scratch, with just the right amount of chile powder. Squeeze a lime over the quail and don't be afraid to eat it with your hands-it's messy but delicious! This marinade is also great with chicken.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
- Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
- Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
- Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
- Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.
GRILLED MARINATED QUAIL
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 12 servings
Number Of Ingredients 6
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).
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 118 milligrams, Sugar 0 grams
GRILLED TUSCAN-STYLE PORTERHOUSE STEAKS
Steak, garlic, olive oil, on the barbecue. What else needs to be said? Be creative and warm your favorite bread to dip in the extra oil. Mangia, mangia!
Provided by Anonymous
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season steaks with salt and pepper.
- Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 12 to 14 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
- While the steaks are cooking, place garlic in a microwave-safe bowl. Sprinkle some salt over top and pour in 2 tablespoons of the olive oil. Mash garlic with the back of a sturdy knife into a fine paste. Stir in remaining oil and red pepper flakes. Heat in the microwave until hot, about 1 to 1 1/2 minutes, mixing every 30 seconds.
- Remove steaks from the oven and let sit covered for 4 to 5 minutes. Drizzle 2 tablespoons oil mixture over each steak and squeeze lemon wedges over top.
Nutrition Facts : Calories 921.6 calories, Carbohydrate 7.5 g, Cholesterol 94.2 mg, Fat 88.4 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 20.7 g, Sodium 79.4 mg, Sugar 0.1 g
GRILLED TUSCAN-STYLE STEAK WITH FOCACCIA SALSA
Make and share this Grilled Tuscan-Style Steak With Focaccia Salsa recipe from Food.com.
Provided by Lula1026
Categories Steak
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For steak: Rub with olive oil and season with salt and pepper.
- For porterhouse steaks: Grill 6-7 minutes per side for medium rare; 7-9 minutes for medium. For rib eye or shell steaks: Cook 5-6 minutes per side for medium rare; 6-7 minutes for medium. Remove; squeeze a wedge of lemon on each steak.
- For foccacia salsa: Rip bread in to small pieces. Set aside.
- Heat olive oil in a large saute pan over medium heat. Add shallots and cook 3 minutes, or until golden. Add garlic, bread, rosemary and parsley, then stir with a wooden spoon until mixture is evenly coated with olive oil and bread is golden brown, 6-8 minutes. Remove from heat and season with salt and pepper.
- Presentation 1: Portable Porterhouse.
- Pass whole steaks around the table on a wooden cutting board with a bowl of salsa and remaining lemon wdges.
- Presentation 2: Sit-Down Dinner.
- Slice steaks against the grain into 1/4" pieces. Overlap slices on a plate; make an S pattern on meat with 1/2 cup of salsa. Garnish with lemon wedges and parsley.
Nutrition Facts : Calories 1013.3, Fat 79.4, SaturatedFat 26.1, Cholesterol 214.3, Sodium 3673.8, Carbohydrate 9.1, Fiber 3.5, Protein 66.6
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