Quail With Marsala Sauce Food

MARSALA SAUCE

Steps:

• Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

CITRUS MARINATED QUAIL

Steps:

• Butterfly quail by placing on cutting board breast side up, inserting knife into the cavity, and cutting down through the backbone. Cut off and discard wing tips.
• In a medium nonmetallic bowl, mix together oils, orange zest, and juice, lime juice, honey, soy sauce, garlic, pepper, and ginger. Add quail, cover, and refrigerate for several hours, turning several times.
• Heat a grill or grill pan until hot. Remove quail from marinade, and place on grill, skin side down. Cook until brown, about 5 to 7 minutes, basting occasionally with marinade. Turn quail, baste, and cook for 5 minutes more.
• Meanwhile, bring a pot of salted water to a boil, and add noodles. Cook until al dente, about 3 minutes. Drain, and set aside.
• Pour remaining marinade into a saucepan. Reduce until slightly thickened, 2 to 3 minutes. Strain, and place in a clean saucepan. Add noodles; simmer until heated through. Stir in sesame seeds.
• Divide noodles and pea shoots or watercress among 4 plates. Place a quail on top, and serve.

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

QUAIL WITH MARSALA SAUCE

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 × 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; sauté until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.

QUAIL WITH MARSALA SAUCE

Steps:

• In a large skillet, cook the bacon over medium heat until crisp; crumble the bacon and set aside. Drain all but 1 tablespoon bacon fat from the pan. Rub the quail with salt and pepper, and brown them on all sides in the skillet over medium-high heat. Place the quail in a single layer in a 13 x 9-inch casserole. Add the oil and butter to the pan. Over medium heat, add the mushrooms, shallots, and garlic; saute until the mushrooms begin to release their liquid. Remove the mushrooms from the pan with a slotted spoon and put them in the casserole. Stir the flour into the hot fat in the pan and cook, stirring until the roux begins to bubble and brown (take care not to burn it). Add the broth and Marsala; when the mixture begins to thicken, remove the pan from the heat and whisk in the sour cream. Pour the sauce over the quail and mushrooms. Bake in a 350-degree oven until the sauce is bubbly and quail has cooked through, 15 to 20 minutes. Combine the white rice and wild rice in a bowl and keep warm. Serve the quail on a bed of rice with the Marsala sauce and mushrooms spooned on top.