Sauteed Quail Salad Food

BRAISED QUAIL WITH MUSHROOMS

Steps:

• Heat the olive oil and 1 tablespoon butter in a wide sauté pan or skillet over medium-high heat until the butter is melted and bubbling.
• Pat the quail dry and sprinkle with salt and pepper.
• Add the quail to the pan, breast side down. Cook until browned, about 2-3 minutes, then remove from the pan and set aside.
• Add the mushrooms to the pan in a single layer and cook undisturbed for 3-4 minutes so they can develop a nice, crispy browned texture.
• Stir in a pinch of kosher salt and continue to cook, stirring every 3-4 minutes, until the mushrooms are deeply browned and reduced in volume.
• Stir in the remaining 1 tablespoon butter, along with the shallot and garlic, and cook for 30 seconds more.
• Return the quail to the pan.
• Add the beef stock and bring to a simmer.
• Reduce the heat to medium low, cover, and cook for 20-25 minutes, until the sauce has darkened and thickened slightly.
• Uncover and add the cream. Cook, uncovered, for 5-8 minutes more until the sauce thickens once more.
• Sprinkle with minced parsley and serve.

GRILLED QUAIL SALAD

Steps:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

EASY SAUTEED GREEN BEANS

Steps:

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

SAUTEED QUAIL WITH RAISINS

Steps:

• Sprinkle quail on all sides with salt and pepper.
• Heat half of butter in skillet, with lid, large enough to hold opened quail in one layer without crowding. Add quail, breast side down, in skillet, and cook until golden brown on one side, about 2 minutes. Cook about 1 minute on second side until golden.
• Scatter shallots around quail and cook briefly, stirring. Sprinkle with Cognac and add broth. Cover and let simmer about 8 minutes. Add grapes, cover and cook 2 minutes more.
• Transfer quail to warm platter. Let sauce cook down 2 minutes. Swirl in remaining butter. Return quail to sauce. Heat sauce briefly and serve.