Barbecued Quail With Spiced Salt And Lemon Recipes

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BARBECUED TEXAS-STYLE QUAIL



Barbecued Texas-Style Quail image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

6 quail, dressed
4 ounces (1 stick) butter, melted
1 cup spicy rub, recipe follows
6 whole jalepenos
6 strips bacon
Butter, for basting
1 cup Adams Steak Seasoning
1 pinch (go easy) chili powder
1 pinch (go real easy) red chile flakes
2 pinches garlic powder, or to taste

Steps:

  • Rub the quails with butter and apply a light coating of the seasoning to the bird. For a real Texas taste, place a jalapeno pepper in the center of the bird. Wrap a strip of bacon around the breast of the bird and secure with a toothpick. Cook over an open fire or hot coals. The more smoke, the better the bird! As the birds cook, they should be basted with butter to keep them from drying out.
  • Mix the above in a small bowl.

CHINESE-STYLE QUAIL WITH SEASONED SALT



Chinese-Style Quail With Seasoned Salt image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

8 partly boned quail
1/3 cup kosher salt
1 teaspoon Sichuan peppercorns
1 star anise
1 small fragment cinnamon stick (about 1/3 inch)
2 teaspoons dark Chinese soy sauce
1 1/4 teaspoons sugar
Peanut oil for frying
Fresh coriander sprigs for garnish

Steps:

  • Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
  • In small skillet or saute pan, combine salt, peppercorns, star anise and cinnamon. Place over high heat, and stir or shake until peppercorns begin to smoke. Set aside, and allow to cool.
  • Place soy sauce in mixing bowl, add quail, and turn until they are lightly coated. Sprinkle the salt mixture (avoid the whole spices) sparingly inside the quail, and somewhat liberally outside. Put quail on a rack to dry at room temperature for 1 hour.
  • While quail are drying, remove whole spices (peppercorns, star anise, cinnamon) from the salt, and grind them in spice grinder to a coarse powder. Add all of the remaining salt to the powder, and continue to process until finely ground. Transfer mixture to small serving bowl. Add sugar, and mix well. Set aside.
  • In large, wide saucepan over medium-high heat, add peanut oil to a depth of at least 2 inches, and heat to about 375 degrees. Add quail, in batches if necessary, and fry until lightly golden, about 3 minutes. Remove, and drain on paper towels.
  • To serve, remove grilling pins. Use large chef's knife or cleaver to cut each bird in half lengthwise and then diagonally under each thigh. The meat should be slightly pink. Arrange on large platter, and garnish with coriander sprigs. Pass the ground seasoned salt separately for dipping.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 14 grams, Sodium 605 milligrams, Sugar 1 gram

FRIED QUAIL WITH SPICY SALT



Fried Quail With Spicy Salt image

Make and share this Fried Quail With Spicy Salt recipe from Food.com.

Provided by JustJanS

Categories     Quail

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons salt
2 teaspoons szechuan peppercorns, crushed
1 teaspoon Chinese five spice powder
4 quail
1 teaspoon salt and pepper, mix (see above)
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon rice wine
2 -3 tablespoons plain flour (all purpose)
oil (for deep frying)
lemon wedge, to serve

Steps:

  • To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
  • Split each quail in half down the middle and clean well.
  • Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
  • Coat each quail piece in flour, dustin off the excess.
  • Fill a wok to 1/4 full with oil and heat the oil to 190c.
  • Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
  • Serve with the lemon wedges on the side.

Nutrition Facts : Calories 234.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 82.8, Sodium 2634.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.1, Protein 22.3

SPICE-RUBBED QUAIL



Spice-Rubbed Quail image

Provided by Ruth Cousineau

Categories     Game     Broil     Marinate     Lime     Quail     Spice     Fall     Molasses     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

8 (4- to 5-ounce) semi-boneless quail
1 teaspoon salt
3/4 teaspoon black pepper
Scant 1/2 teaspoon cayenne
Scant 1/2 teaspoon ground allspice
1/2 cup chicken broth
1/4 cup fresh lime juice
3 tablespoons mild molasses
2 tablespoons finely chopped scallion
1 tablespoon unsalted butter
3 tablespoons olive oil

Steps:

  • Marinate quail:
  • Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
  • Make sauce:
  • Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
  • Broil quail:
  • Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
  • Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
  • Serve quail drizzled with sauce.

SOUTHERN STYLE BARBECUED QUAIL



Southern Style Barbecued Quail image

Provided by Florence Fabricant

Categories     dinner, main course

Time 15m

Yield 4 to 8 servings

Number Of Ingredients 5

8 quails
1 cup buttermilk
3/4 teaspoon plus a few extra drops Tabasco
1 to 2 large sweet onions, such as Vidalia or Maui (you will need eight 1/2-inch thick slices of Vidalia or Maui (you will need onion)
2 tablespoons balsamic vinegar

Steps:

  • Split quails by snipping up the backbone with kitchen shears. Flatten them and place in a dish.
  • Mix buttermilk with 3/4 teaspoon Tabasco and pour over the quails, coating them well. Cover and refrigerate overnight, up to 24 hours.
  • Preheat grill or broiler. Remove quails from the marinade and place onion slices in marinade. Grill or broil quails close to the source of heat until lightly browned, three to five minutes on each side. As soon as the quails are done, grill the onion slices a minute or two on each side until lightly browned.
  • Arrange the onions on a platter and top each with a quail. Mix the vinegar with a few drops of Tabasco, sprinkle over the quail and serve.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 18 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 8 grams

FIVE SPICE GRILLED QUAIL



Five Spice Grilled Quail image

My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.

Provided by ratherbeswimmin

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 (5 ounce) quail
vegetable oil
1/3 cup dry sherry
1/4 cup vegetable oil
2 tablespoons soy sauce
2 tablespoons light brown sugar
1 1/2 teaspoons five-spice powder
1 teaspoon five-spice powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Steps:

  • To make the marinade: In a small bowl, mix together all the marinated ingredients.
  • Put the quail in a large heavy-duty plastic zip-top bag.
  • Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
  • Press the air out of the bag and seal tightly.
  • Shake gently to distribute the marinade.
  • Refrigerate 1-8 hours and turn occasionally.
  • Take the quail out of the bag and throw away marinade.
  • Pat quail dry with paper towels.
  • Lightly brush the quail with vegetable oil.
  • In a small bowl, add all the seasoning blend ingredients; stir to combine.
  • Sprinkle seasoning blend over quail.
  • Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7

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