Quail Skillet Food

PAN ROASTED QUAIL

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 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.

QUAIL SKILLET

Steps:

• Pour the vegetable oil to a depth of 1/4 inch in a 13-inch skillet with a lid.
• Heat over medium heat until a pinch of flour sizzles when sprinkled in (about 4 minutes).
• Meanwhile, combine the flour, oregano, garlic powder, cayenne pepper, salt, and black pepper in a medium bowl.
• Dredge the quail in the flour, and then reserve the flour.
• Add the floured quail to the hot oil and fry for about 5 minutes, turning to brown all sides.
• Remove the quail to a plate.
• Turn off the heat and carefully pour off all but 1/4 cup of the hot oil.
• Return the skillet to med-low heat.
• Add the reserved flour to the oil in the skillet.
• Stirring constantly to scrape up any browned bits in the pan, cook for 2 minutes.
• Slowly whisk in the chicken broth.
• Return the quail to the skillet, decrease heat to low, and cover and cook for 15 minutes.
• Taste and adjust with salt and pepper.
• Serve with cooked rice.

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.