PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400 degrees F.
- Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
- Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
- Heat the butter and olive oil in a skillet over medium heat.
- Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
- Remove from the heat and stir in the prosciutto, thyme and lemon zest.
- Yield: 6 servings
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
- Bring to a boil, stirring until the sugar has dissolved.
- Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
- Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
- The chutney will keep for several weeks stored in the refrigerator in an airtight container.
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
JUNIOR LEAGUE - SAUTEED QUAIL WITH DRIED CHERRIES
Make and share this Junior League - Sauteed Quail With Dried Cherries recipe from Food.com.
Provided by JLofAustin
Categories Wild Game
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the quail, whisk the peanut oil, Beaujolais, jelly, soy sauce, shallots, tarragon, salt and pepper in a stainless steel saucepan. Heat just until warm. Pour over the quail in a shallow dish, turning to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 10 hours, turning occasionally; drain. Saute the quail breast side down in a mixture of the butter and peanut oil in skillet; turn. Cook for 6 minutes longer or until cooked through. Remove the heated plate. Cover to keep warm. Discard pan drippings from the skillet and reserve the skillet to use in the preparation of the sauce.
- For the sauce, pour 1/2 cup of the Beaujolais into a microwave-safe bowl. Microwave just until warm. Stir in the cherries. Let stand until plump. Deglaze the reserved skillet with the remaining 1 cup beaujolais. Stir in the shallots. Cook until reduced by half, stirring constantly. Stir in the cherries, stock, jelly and tarragon. Cook until reduced by half, stirring constantly. Whisk in the butter. cook until slightly thickened, stirring constantly. Season with salt and pepper.
- For the spinach, saute the spinach in the butter in a skillet until wilted. Season with salt and pepper.
- To assemble, divide the spinach evenly among 4 serving plates. Top each serving with 2 quail. Drizzle with the sauce.
Nutrition Facts : Calories 1163.4, Fat 86.7, SaturatedFat 29.6, Cholesterol 234.3, Sodium 712.4, Carbohydrate 28.2, Fiber 4.4, Sugar 12.4, Protein 49.5
PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE
I love the rich and "wild" taste of quail. I'm not alone: because the flavor is appealingly gamey (but not as liver-y as squab), it's one of the most popular and accessible game birds on the menu. At Bayona, I use Mississippi bobwhite quail, which is particularly plump and tender, but any variety will work in this recipe. When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and sautéed spinach. Add a wedge of crispy polenta or some herb-roasted potatoes and you have a sweet and savory main course.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes. Add the stock and simmer until the liquid is reduced to about 1/3 cup. Whisk in the currant jelly, then whisk in 1 tablespoon butter. Season to taste with salt. The sauce should be pleasantly fruity, not too sweet, and slightly viscous, with a nice sheen. Keep it warm while cooking the quail.
- Season the quail with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add half the quail, breast side down.
- Cook about 4 minutes, then turn and cook about 4 minutes on the underside. Maintain a lively heat and keep a little space between the quail so they do not start to steam: you want the skin golden brown and a little crispy. Heat the remaining olive oil and repeat with remaining quail.
- Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the spinach and a pinch of salt and cook until just wilted, 2-3 minutes. Squeeze the spinach with tongs to remove excess moisture and divide it among four plates. Place 2 quail on each bed of spinach and spoon the warm sauce over the quail.
More about "pan roasted quail with dried cherries and pinot noir sauce food"
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE | RICARDO
Quail. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Meanwhile, in an ovenproof non-stick skillet, brown the quail in the oil on each side. Season with salt and pepper. Bake for 8 to 10 minutes or until the quail …
From ricardocuisine.com
From ricardocuisine.com
PAN-SEARED DUCK BREAST WITH CHERRY PINOT NOIR SAUCE
Directions. Preheat oven to lowest temperature. With a sharp knife, make three long shallow cuts about 1/2-inch (1.3cm) apart, just through the skin of each half breast.
From discovercaliforniawines.com
From discovercaliforniawines.com
PAN ROASTED DUCK WITH CELERIAC PUREE AND CHERRY & PINOT NOIR …
Method. For celeriac puree, place butter in a heavy based saucepan over a medium heat and when foaming, add celeriac and cook for 2-3 minutes to soften. Add garlic and pour in milk …
From wineselectors.com.au
From wineselectors.com.au
PAN-SEARED VENISON LOIN WITH CHERRY-PINOT NOIR REDUCTION
¼ cup dried cherries ½ cup Pinot Noir ½ cup beef or game stock 1 teaspoon brown sugar 1 pinch salt 1 pinch pepper. Preparation . Clean and dry venison loin, thoroughly coat it in dry …
From merryedwards.com
From merryedwards.com
GUSTO TV - PAN-FRIED QUAIL WITH RED WINE SAUCE
In a small bowl, mix together dried thyme, pepper, zest from the lemons and olive oil. Mix to combine. Place quail breasts and legs in a re-sealable bag. Add the marinade and toss to …
From gustotv.com
From gustotv.com
ROASTED QUAIL WITH PINOT NOIR SAUCE – BETHEL HEIGHTS VINEYARD
Strain. Place cooled stock in refrigerator overnight, and remove layer of fat in the morning. Freeze or refrigerate for later use. Sauce: Start with two cups of broth and 1 cup red wine. Reduce to …
From bethelheights.com
From bethelheights.com
PAN ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR …
Season the quail with salt and pepper. Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is …
From tfrecipes.com
From tfrecipes.com
PORK MEDALLIONS WITH PINOT NOIR-CHERRY PAN SAUCE - NOBLE PIG
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Deglaze the pan with the chicken broth, scraping up the brown bits. Add the …
From noblepig.com
From noblepig.com
PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE RECIPE
Save this Pan-roasted quail with dried cherries and pinot noir sauce recipe and more from Crescent City Cooking: Unforgettable Recipes from Susan Spicer's New Orleans to your own …
From eatyourbooks.com
From eatyourbooks.com
PAN-ROASTED QUAIL WITH DRIED CHERRIES AND PINOT NOIR SAUCE
Directions. Heat the pinot noir, cherries, shallots, and vinegar in a small saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until reduced by half, about 10 minutes.
From plain.recipes
From plain.recipes
PAN ROASTED SALMON WITH PINOT NOIR CHERRY SAUCE - FORMER CHEF
2016-05-23 Pat dry with a paper towel and season with salt and pepper. Heat a large sauté pan and then add the oil. Using long tongs, gently place the salmon in the hot pan, skin side down. …
From formerchef.com
From formerchef.com
PAN ROASTED SALMON WITH PINOT NOIR CHERRY SAUCE | CHERRY SAUCE, …
Jul 4, 2016 - This Pin was discovered by Kristina Johnson. Discover (and save!) your own Pins on Pinterest
From pinterest.ca
From pinterest.ca
SHERRY ROASTED QUAIL WITH A WILD MUSHROOM SOUR CHERRY …
2010-05-04 Slice quail in half lengthwise, removing the backbone with a cleaver or heavy shears. In a medium bowl combine marinade ingredients except salt and pepper and stir well. …
From foodnetwork.ca
From foodnetwork.ca
PAN-SEARED DUCK BREAST WITH CHERRY PINOT NOIR SAUCE
1 clove garlic, minced 2 cups Pinot Noir wine 1/2 cup veal or duck demi-glace 1/4 cup heavy cream 2 tablespoons unsalted butter Directions Directions Preheat the oven to 400°F. …
From damndeliciou.com
From damndeliciou.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love