PAN ROASTED QUAIL
These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 31
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-COOKED QUAIL, VIETNAMESE-STYLE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
- Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
- Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams
SKILLET QUAIL
COMMING FROM THE COUNTRY YOU GET TO EAT A LOT OF DIFFERENT DISHES
Provided by FANNIE MCCOY
Categories Other Main Dishes
Time 55m
Number Of Ingredients 10
Steps:
- 1. BROWN THE WHOLE BIRDS IN THE BUTTER,THEN REMOVE THEM AND SET ASIDE.
- 2. IN THE SAME SKILLET COOK THE CARROTS,ONIONS,GARLIC,AND PARSLEY UNTIL TENDER .STIRRING OFTEN .ADD THE RICE AND MIX THROUGHLY,ADD THE CHICKEN BROTH ,SALT AND PEPPER
- 3. PLACE THE BIRDS ON TOP OF THE MIXTURE,SPRINKLE WITH ADDITIONAL SALT AND PEPPER.PLACE SOME BACON ON TOP OF EACH BIRD AND COVER
- 4. COOK FOR 30 MIN. OR UNTIL TENDER. REMOVE THE BACON AND SERVE.
QUAIL SKILLET
Make and share this Quail Skillet recipe from Food.com.
Provided by ratherbeswimmin
Categories Quail
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 773.5, Fat 28.6, SaturatedFat 8, Cholesterol 172.4, Sodium 639.4, Carbohydrate 69.8, Fiber 1.2, Sugar 0.4, Protein 53.6
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