Broiled Quail With Ginger Soy And Cilantro Recipes

BROILED QUAIL WITH GINGER, SOY, AND CILANTRO

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.
• Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.
• Preheat broiler.
• Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
• Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.

BROILED FISHCAKES WITH GINGER AND CILANTRO

Steps:

• Boil the potato in salted water until tender but not mushy (or bake the potato until tender but not overly soft).
• Place the fish in a skillet which can be covered and cover the fish with salted water.
• Bring to a boil over high heat, turn off the heat, cover the fish and let it poach in the water for ten minutes.
• Transfer the fish via slotted spoon to a bowl.
• Peel the cooked potato and add it to the fish and mash the two together.
• Preheat the broiler.
• Add the seasonings and salt and pepper to taste to the fish/potato mixture and work the mixture with your hands until well blended.
• Shape into 8 equal burger-shaped patties.
• Brush the patties on both sides with the oil and place on a non-stick or foil covererd cookie sheet.
• Broil about 4" from heat source until nicely browned on top--about 3 minutes; then turn and brown the other side.
• Serve hot garnished with lime wedges and additional cilantro.

BUTTER-BRAISED QUAIL WITH CARROTS AND SOY

Steps:

• Put butter in a large casserole over medium heat; when foam subsides, add quail and raise heat to medium high. Brown quickly on each side, for a total of about 5 minutes. Stir in carrots, then turn heat to medium-low and cover.
• Cook until both birds and carrots are tender, 15 to 20 minutes, turning birds once or twice during that time. Remove cover and put birds and carrots on a platter; keep warm.
• Turn heat to low for a minute, add wine to pan juices and turn heat to high; cook, stirring, until wine is reduced by about half, just a minute or 2. Turn off heat; stir in soy sauce. Spoon sauce over birds and serve immediately.

BROILED QUAIL WITH RAISIN AND APPLE STUFFING

Steps:

• Preheat the broiler to high.
• In a saucepan, bring the chicken broth to a simmer.
• Heat another saucepan, and add the sausage meat. Cook and stir for 2 minutes, breaking the meat into small pieces. Add the onion, and cook, stirring, until wilted. Add the apple, raisins, couscous, warmed broth, cumin, cinnamon, salt and pepper. Bring to a boil, stirring. Cover tightly, remove from the heat, and let stand for 5 minutes.
• Add the gin and coriander, and blend well with a fork. Divide the mixture into 8 portions. Set aside.
• Salt and pepper the cavity of each quail. Add the stuffing with your hands. Crisscross the legs, and flatten the quail so they will cook evenly.
• Pour the butter and oil into a baking dish large enough to hold the quail in one layer. Add the quail, and sprinkle with half of the thyme. Turn the quail in the butter and oil mixture, and sprinkle with salt, pepper and the remaining thyme. Then turn the quail breast side down.
• Place the quail under the broiler about 6 inches from the heat source. Leave the door partly open. Cook them about 4 minutes until lightly browned. Turn the quail breast side up. Return them to the broiler, and basting occasionally, broil for 4 minutes longer or until nicely browned.
• Set the oven at 400 degrees. Place the quail on the bottom rack, and bake for 2 to 3 minutes, basting with the butter and oil mixture and the lemon juice. Serve immediately with the sauce.