Grilled Quail With Porcini Sauce Food

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

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.

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Steps:

• For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
• Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
• For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
• Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
• For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
• Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

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 WITH PORCINI SAUCE

Steps:

• Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
• Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
• Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
• Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
• Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
• Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
• Serve the quail on individual serving plates and spoon the mushroom sauce around them.

GRILLED QUAIL WITH LINGONBERRY SAUCE

Steps:

• Preheat oven to 350 degrees F and grill to medium heat.
• In a saucepan, over medium heat, sweat the shallots in butter until tender, but not browned. Refrigerate the cooked shallots until cold. Cut the duck breast into 1/2-inch pieces. In a food processor, place the duck pieces along with the egg, salt, pepper, cold shallot, and brandy. Puree until mixture is a very fine paste. Add the cream and dried cranberries and pulse the mixture just until it is well incorporated.
• Spoon or pipe the duck mixture into the cavities of each quail. Shape each quail into its natural shape and secure with a band of aluminum foil or string. Using a pastry brush, brush each quail with a small amount of melted butter and season very lightly with salt and pepper.
• Grill the quail lightly on both sides and place them in a buttered baking pan. Finish the quail in the oven for about 15 minutes until cooked.
• Serving suggestions: place the quail on your favorite rice pilaf, couscous or better yet some freshly made spaetzle. Top with a spoonful of lingonberries stirred in sugar (this product is available in specialty food stores from Sweden packed in small jars.)

GRILLED QUAIL WITH BLACK BEAN TORTA AND POBLANO SAUCE

Steps:

• For the Quail:.
• Wash the ancho chilies and remove the stems and seeds. Soak the chilies in water for 5 minutes to soften them. In a blender, puree the ancho chilies, garlic, orange juice, and the juice of the lime with the oil. Marinate the quail in the puree for about an hour.
• For the Black Bean Tortas.
• (Refried Black Beans):.
• Place the black beans, garlic, and epazote in a pot with 2 cups of water. Bring to a boil and simmer until the beans are soft. If necessary, add just enough additional water to keep the beans covered. When the beans are done, allow them to cool in their own liquid. When the beans are cool, puree half of them in their liquid until smooth. Combine the puree with the whole beans.
• In a heavy skillet or pot, combine the bacon and pork fat and cook over medium heat to render the fat. Add the cooked beans and stir the mixture over medium heat until the fat is absorbed and the mixture is thick. If the beans are too liquid, continue to cook slowly over medium heat to evaporate the liquid until the mixture is thick.
• In a clean skillet, heat the butter until hot. Add the bean mixture and heat until hot. Add the beaten eggs and scramble with the beans. Add the salt and transfer to a plate and keep warm.
• For the Guacamole:.
• Split and seed the avocados. Remove the meat to a mixing bowl. Add the sweet red pepper, red onion, Serrano chili, cilantro, and juice from the lime to the avocado. With the back of a large spoon, mash the ingredients into a very coarse puree. Salt and pepper, to taste.
• To assemble the Tortas:.
• With a 2 inch cookie cutter or small knife, punch out 12 small rounds from the tortillas. Spread some black beans (approximately 2 Tbsp) on one tortilla. Add a nugget (1/2 oz) of goat cheese to the black beans and top with the avocado mixture. Finish the tortas by covering the avocado mixture with a second small tortilla. In a large flat skillet, heat a Tbsp of butter over moderate heat. Slowly fry the tortas on both sides until the tortillas are golden brown. Keep warm.
• For the Sauce:.
• Grill the poblano chilies over a charcoal fire or under a broiler until the skins are charred. When cool, peel and seed the chilies. Grill or broil the onion slices, tomatillos, and garlic cloves until lightly cooked. Heat the pumpkin seeds in a dry skillet until lightly toasted. In a blender, combine the chilies, tomatillos, onion, garlic, maple syrup, and one half of the pumpkin seeds with the chicken stock. Blend briefly (10 seconds) to give a coarse puree. Do not over blend. Transfer the puree to a sauce pot. If the puree is too thick, add more stock; if too thin, boil gently to reduce to a sauce-like consistency. Just before serving, heat the sauce over moderate heat. Add the chopped cilantro and the remaining pumpkin seeds and whip in the butter. Salt and pepper, to taste.
• For the Tomato Salsa:.
• Roughly chop the tomatoes. Combine with the minced onion, chopped cilantro, and minced chili. Add the juice of the lime and mix thoroughly. Salt and pepper, to taste.
• To assemble the dish:.
• Grill the quail, skin side down, over a charcoal fire or skin side up in a broiler on a wire rack. The quail should be cooked almost entirely on the skin side. Grill the quail on the meat side for only a few seconds. This will prevent the meat from becoming too dry. The meat should be pink and not over-cooked. Depending on the temperature of the fire, three to four minutes should be sufficient.
• Place a warm black bean torta in the center of a dinner plate. Top each with some sour cream. Spoon some sauce onto each plate around the torta. Place a grilled quail on each side of the torta. Garnish with the tomato salsa and some sprigs of cilantro.

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE

Steps:

• Rinse the quail and pat dry.
• Place in a shallow dish and pour the Italian dressing over the quail.
• Cover and marinate in the refrigerator for 8 hours, turning occasionally.
• In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
• Stir in the blackberry spread until smooth.
• Set aside 3/4 c for serving.
• Remove the quail and discard the marinade.
• Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
• To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.

FIVE SPICE GRILLED QUAIL

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).