CRISP QUAIL WITH PINEAPPLE AND GREEN ONION
Steps:
- Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
- Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
- In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
- Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
- Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
- To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
- Cool. Store in a covered jar and use as needed.
SAVORY PINEAPPLE BAKED QUAIL
Easy and simple way to serve quail...this could be used for cornish game hens too.. Great with a rice pilaf and a simple green salad.
Provided by LiisaN
Categories Quail
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
- In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
- Pour pineapple and lemon slices over quail.
- Place baking dish in oven.
- Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired, add salt and pepper to taste and serve on the side.
Nutrition Facts : Calories 506.8, Fat 26.6, SaturatedFat 7.4, Cholesterol 165.7, Sodium 173.9, Carbohydrate 24.2, Fiber 3.6, Sugar 14, Protein 44
CRISP QUAIL WITH PINEAPPLE AND GREEN ONION
Steps:
- Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
- Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
- In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
- Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
- Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
- To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
- Chili Oil: 1 cup peanut, light sesame or olive oil 1/4 cup dried red chile flakes
- In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
- Cool. Store in a covered jar and use as needed.
SOUTHERN PINEAPPLE CASSEROLE
When I make pineapple casserole, I double the amount -because guests frequently request a second helping for dessert! Sweet-tangy fruit is even better combined with savory cheddar cheese and buttery cracker crumb topping. -Catherine Ann Goza, Leland, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, mix sugar and flour; stir in cheese. Stir in both cans of drained pineapple., Transfer to a greased 1-1/2-qt. baking dish. In a small bowl, mix crackers and butter. Sprinkle over top. Bake, uncovered, 30-40 minutes or until topping is brown and cheese is melted. Let stand 10 minutes.
Nutrition Facts : Calories 514 calories, Fat 22g fat (10g saturated fat), Cholesterol 43mg cholesterol, Sodium 465mg sodium, Carbohydrate 71g carbohydrate (48g sugars, Fiber 2g fiber), Protein 10g protein.
PINEAPPLE BAKED QUAIL
Make and share this Pineapple Baked Quail recipe from Food.com.
Provided by Iowahorse
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Arrange quail, breast side down, in 10 inch square baking dish or 3-quart casserole; set aside.
- In small bowl, blend pineapple juice, Worcestershire sauce, mustard, rosemary and cornstarch.
- Pour juice mixture over quail.
- Bake uncovered for 20 minutes.
- Turn quail breast side up; arrange pineapple and lemon slices over quail.
- Baste with sauce.
- Bake until quail are tender and juices run clear, 15-30 minutes longer.
- Arrange quail and pineapple slices on platter.
- Strain sauce if desired; salt and pepper to taste.
- Serve over quail.
Nutrition Facts : Calories 505.1, Fat 26.6, SaturatedFat 7.4, Cholesterol 165.7, Sodium 145.9, Carbohydrate 24.1, Fiber 3.5, Sugar 13.9, Protein 43.9
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