SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.
SAUTEED QUAIL SALAD
Steps:
- To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
- Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
- Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.
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.
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
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.
SAUTEED QUAIL WITH SHIITAKE PORT SAUCE
The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs are left intact.
Yield Serves 2
Number Of Ingredients 13
Steps:
- Sprinkle each quail with 1/2 teaspoon Worcestershire sauce, 1 teaspoon oil, thyme, and salt and pepper to taste and rub gently into cavity and skin. In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight.
- Preheat oven to 300°F. Line a plate with wax paper.
- Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to prepared plate.
- Heat a large heavy skillet (preferably cast iron) over moderately high heat until hot and add remaining 1 tablespoon oil and butter. Heat fat until foam begins to subside and sauté quail until golden brown and cooked through, about 3 to 5 minutes on each side. Transfer quail to a shallow baking pan and keep warm in oven.
- In fat remaining in skillet sauté mushrooms with garlic, stirring, until liquid mushrooms give off is evaporated and add broth, Port, and remaining 2 teaspoons Worcestershire sauce. Simmer sauce until thickened and reduced to about 3/4 cup, about 15 minutes, and stir in vinegar and salt and pepper to taste.
- On a cutting board halve quail and stir any quail juices from pan and board into sauce.
More about "sauteed quail with shiitake port sauce food"
BEEF TENDERLOIN STEAKS WITH SHIITAKE MUSHROOM SAUCE
Web Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly.
From myrecipes.com
From myrecipes.com
QUAIL RECIPES : FOOD NETWORK | FOOD NETWORK
Web Apr 11, 2023 Bobby's quail is brushed with a sweet and tangy sauce and served with quinoa and kale tabouli. ... 5 Best Mortar and Pestles, Tested by Food Network Kitchen Mar 17, 2023. By: ...
From foodnetwork.com
From foodnetwork.com
17 SHIITAKE MUSHROOM RECIPES (+GUIDE) - THE KITCHEN …
Web Jul 23, 2022 To make sautéed shiitake mushrooms, you need tamari or soy sauce, fresh lime juice, sriracha hot sauce (or a similar hot sauce), sea salt, and sesame oil. Garnish with sliced green onion. For a side dish, …
From thekitchencommunity.org
From thekitchencommunity.org
3 WAYS TO COOK QUAIL - WIKIHOW
Web Mar 29, 2019 Combine the olive oil, garlic, thyme, sage, and parsley in a large glass bowl. Add the quail to the bowl and toss to coat thoroughly. Cover the bowl with plastic wrap …
From wikihow.com
From wikihow.com
SAUTéED SHIITAKE MUSHROOMS - FOOD WITH FEELING
Web Jun 11, 2022 Cook the mushrooms. Add the butter and olive oil to a large skillet over medium heat. Once hot, add in the mushrooms and let them sit at medium heat. Avoid …
From foodwithfeeling.com
From foodwithfeeling.com
FILET MIGNON WITH SHIITAKE MUSHROOMS - COOKING CHAT
Web Feb 5, 2017 Turn over and repeat. Let the rub sit on the steaks for about 10 minutes. Coat an oven proof skillet and place on stove top, medium high heat. When the skillet is good …
From cookingchatfood.com
From cookingchatfood.com
ROASTED QUAIL WITH CORN BREAD STUFFING AND PORT-ORANGE SAUCE
Web Dec 22, 2021 In a medium saucepan, heat 1 teaspoon of the oil. Add the remaining onion and cook over high heat until browned, about 3 minutes. Add the carrot and the …
From foodandwine.com
From foodandwine.com
SAUTEED QUAIL WITH SHIITAKE PORT SAUCE - BIGOVEN.COM
Web In a resealable plastic bag set in a shallow pan marinate quail, chilled, at least 4 hours or overnight. Preheat oven to 300F. Line a plate with wax paper. Pat quail dry inside and …
From bigoven.com
From bigoven.com
SAUTEED QUAIL IN CREAM SAUCE RECIPE - IFOOD.TV
Web Aug 30, 2010 Directions. Season birds with salt, pepper, and garlic salt to taste. Using a frying pan, saute quail slowly in 1 tablespoon of the butter until well browned and tender. …
From ifood.tv
From ifood.tv
QUAIL RECIPES & MENU IDEAS | PAGE 2 | EPICURIOUS
Web Sauteed Quail with Shiitake Port Sauce The following recipe calls for semiboneless quail. This means that the rib cage and backbone have been removed, but the wings and legs …
From epicurious.com
From epicurious.com
ASTRAY RECIPES: SAUTEED QUAIL WITH SHIITAKE PORT SAUCE
Web Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to …
From astray.com
From astray.com
SHIITAKE MUSHROOMS RECIPE (QUICK & EASY) - MOMSDISH
Web Nov 30, 2020 Instructions. Slice mushrooms into bite-sized pieces and dice the onion. Add them to a pan with oil. Sautee mushrooms on medium-high heat, stirring occasionally to …
From momsdish.com
From momsdish.com
SAUTEED QUAIL WITH SHIITAKE PORT SAUCE - PLAIN.RECIPES
Web Pat quail dry inside and out and in a shallow dish combine flour, paprika, and salt and pepper to taste. Dredge quail in mixture, 1 at a time, shaking off excess, and transfer to …
From plain.recipes
From plain.recipes
SAUTéED SHIITAKE MUSHROOMS RECIPE | BON APPéTIT
Web Dec 17, 2013 Preparation. Step 1. Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
From bonappetit.com
From bonappetit.com
SAUTéED BASS WITH SHIITAKE MUSHROOM SAUCE RECIPE | MYRECIPES
Web Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily …
From myrecipes.com
From myrecipes.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