Grilled Quail With Sesame Dressing Food

GRILLED QUAIL WITH SESAME DRESSING

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.

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).

BARBECUED QUAIL WITH SPICED SALT AND LEMON

Steps:

• Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
• Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
• Preheat a barbecue grill plate to high heat.
• Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.

GRILLED QUAIL WITH OYSTER SAUCE

Steps:

• Preheat the oven to 475 degrees.
• Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
• Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
• To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
• Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

GRILLED SPICY QUAIL

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 QUAIL

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.

GRILLED BEEF WITH SESAME DRESSING

Steps:

• Light the grill.
• In a blender, combine the sambal oelek, garlic, vinegar, soy sauce, sugar and sesame oil and process until smooth; blend in the vegetable oil until incorporated.
• Brush the scallions and steaks with 1 tablespoon of the dressing and season with salt and pepper.
• Grill over moderately high heat, turning occasionally, about 5 minutes for the scallions and 8 minutes for medium-rare steaks.
• Let the steaks rest for 5 minutes, then slice.
• Cut the scallions into 1/2-inch pieces and transfer to a bowl.
• Add the edamame, radishes, watercress and about 5 tablespoons of the dressing and toss.
• Mound the salad on plates and place the sliced steak alongside.
• Drizzle the remaining dressing over the steak, sprinkle with sesame seeds and serve.

GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING

Steps:

• For quail:
• Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
• For salad:
• Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
• Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
• Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.

BBQ QUAIL WITH HONEY-MUSTARD DRESSING

Steps:

• Bring the chicken stock to the boil.
• Clean the quail, and pat dry.
• Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
• Drain and dry the quail and stuff with the herbs and lime zest.
• Brush with oil and season well.
• Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
• Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
• DRESSING: Whisk all the ingredients together.

GRILLED SIRLOIN SALAD WITH SESAME-GINGER DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Blend soy sauce, vinegar, brown sugar, sesame oil, garlic, and ginger together in a blender or food processor until dressing is smooth.
• Press peppercorns into both sides of steak and season with salt.
• Place steak, scallions, and red bell pepper on the preheated grill and cook for 4 minutes. Flip and cook until vegetables are charred and steak is cooked to desired doneness, about 4 minutes more. Let steak rest on a work surface for 5 minutes before thinly slicing along the grain. Cut scallions into 1-inch pieces and bell pepper lengthwise into strips.
• Toss curly endive and radicchio with the dressing in a bowl; transfer to a platter and top with steak and vegetables.

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.