Grilled Quail With Dijoncollard Greens And Pear Bourbon Sauce Food

EASY GRILLED QUAIL

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.

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 WITH DIJON–COLLARD GREENS AND PEAR-BOURBON SAUCE

Steps:

• COLLARD GREENS: Sauté garlic in a little olive oil over medium heat for about 30 seconds. Add bacon and greens, cook for 1 minute, add wine. Turn off the heat, add mustard, set aside. PEAR-BOURBON SAUCE: Over medium heat sauté shallot with olive oil until soft, about 4 to 5 minutes, remove pan from heat and add bourbon and chicken stock. Replace pan over heat, add vinegar, honey, and molasses and reduce to a saucelike consistency. Finish sauce by whisking in diced pears and butter. Season with salt and keep warm. QUAIL: Season quail with salt and pepper. Over a hot gas grill or mesquite fire, grill quail about 4 to 5 minutes on each side (for medium). Assembly Reheat greens, place polenta on two plates and top with the greens. Using a ladle or a spoon, pour the sauce around the polenta and place two quail on each plate. Garnish with more Parmesan. Serve immediately.

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).

GRILLED QUAIL, TUSCAN-STYLE

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.