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 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.
GRILLED QUAIL WITH SESAME DRESSING
This is one of the more popular items on the menu at Napa Valley's Mustards Grill. Note: These recipes have been adapted from "Mustards Grill Napa Valley Cookbook" by Cindy Pawlcyn with Brigid Callinan. Copyright 2001 by Cindy Pawlcyn and Brigid Callinan. Reprinted by permission of Ten Speed Press.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 25
Steps:
- Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
- Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
- Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
- Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
- Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
- Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
- Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.
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 WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE
Provided by Food Network
Categories dessert
Time 2h2m
Yield 4 main-course servings, or 8 appetizer servings
Number Of Ingredients 23
Steps:
- Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
- Preheat a grill. Preheat the oven to 400 degrees F.
- Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
- While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
- Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
- Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
- Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
- Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.
GRILLED QUAIL WITH PORCINI SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams
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 RED WINE-BLACKBERRY SAUCE
From Southern Living comes this recipe elegant enough for dinner parties...or cut the recipe in half for a romantic dinner with your sweetheart. Note the prep time includes the time to marinate.
Provided by Dreamgoddess
Categories Quail
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 571, Fat 40, SaturatedFat 9.2, Cholesterol 150.8, Sodium 1044.2, Carbohydrate 6.7, Sugar 4.9, Protein 39.2
GRILLED SAUSAGES WITH CHUNKY TOMATO PORCINI SAUCE
Steps:
- Place mushrooms in small bowl. Add 1 1/2 cups hot water; let stand 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing mushrooms to release liquid into same bowl. Reserve liquid. Chop mushrooms.
- Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic; sauté until tender, about 8 minutes. Add rosemary and red pepper and sauté 1 minute. Add tomatoes, tomato paste and mushrooms. Pour in mushroom soaking liquid, leaving any sediment in bottom of bowl. Bring sauce to boil, stirring often. Reduce heat; simmer until thick, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Before using, rewarm over medium heat, stirring occasionally.)
- Prepare barbecue (medium-high heat) or preheat broiler. Grill sausages until just cooked through, turning occasionally, about 12 minutes.
SAUTEED QUAIL WITH SHIITAKE PORT SAUCE
The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.
Yield Serves 2
Number Of Ingredients 13
Steps:
- Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
- Preheat oven to 300°F. Line a plate with wax paper.
- Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
- Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.
- In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
- On a cutting board halve quail and stir any quail juices from pan and board into sauce.
GRILLED QUAIL WITH BLACK BEAN TORTA AND POBLANO SAUCE
Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was a former hunting and fishing lodge (complete with swimming pool, fine restaurant, etc). I retained the family that lived on the property as caretakers. The wife, Elise, was an excellent cook and we spent many an hour in the kitchen with her showing me how to cook authentic Mexican. She was originally from the Oachacan area and that was her specialty. The place had an over-abundance of white-wing dove, quail, javelina, wild boar, and the inevitable rabbits. Juan, the caretaker, also raised a few head of cattle. He also had a quite large garden. So we seldom had to go shopping for food. Elise knew that one of my favorite dishes was quail. So she came up with this dish.
Provided by Witch Doctor
Categories Quail
Time 5h15m
Yield 6 serving(s)
Number Of Ingredients 40
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.
Nutrition Facts : Calories 1549.5, Fat 116, SaturatedFat 33.5, Cholesterol 327.1, Sodium 1944.4, Carbohydrate 66.1, Fiber 12.7, Sugar 12.2, Protein 65.7
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
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