Essence Of Quail Recipes

EMERIL'S ESSENCE

Steps:

• Combine all ingredients thoroughly.

EMERIL'S ESSENCE

Steps:

• Combine all the ingredients in a mixing bowl.
• Blend well.
• Can be stored in an airtight container in your spice cabinet for up to 3 months.

ESSENCE OF QUAIL

Steps:

• Heat the oil in a 12-inch frying pan until very hot but not smoking. Place the quail neatly in the pan and cook over high heat, turning them to brown lightly on all sides. Place the pan in a 400-degree oven and continue to brown the quail for 10 minutes. Turn them occasionally. Remove from the oven and cool on a tray.
• Chop the quail coarsely and place the pieces in a four-quart saucepan. Add the vegetables and the liquids. Bring to a boil. Lower the heat, cover and cook over moderate heat for 10 minutes. Strain the ingredients through a fine strainer placed over a bowl. Press the solids in order to extract as much liquid as possible. There should be 6 to 8 ounces of sauce.
• Place the sauce in a small pot and bring to simmer. Simmer for five minutes, remove from heat and whisk in the butter. Season to taste and keep warm over low heat until ready to serve.

SPICE-RUBBED QUAIL

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.

SAUTEED QUAIL BREAST WITH RAVIOLI AND CHANTERELLES

Steps:

• With a small sharp knife carefully remove the breast meat from the quail. Reserve the carcasses, including the legs and thighs, for use in making the essence of quail.
• Make the quail essence.
• Cook the ravioli by boiling them in two quarts of lightly salted water until just tender, about two minutes. Drain the ravioli and place them in the heated essence. Remove the leaves from the thyme, chop coarsely and add.
• Pat the quail breasts dry with paper towels, then season them lightly with salt pepper. Heat two tablespoons of butter in a 12-inch frying pan. When the butter is hot but not smoking place the breast in the pan, skin side down. Cook over high heat until the skin is crisp and golden (about a minute). Turn the meat and cook 10 seconds more. Remove from the pan immediately.
• In a separate pan saute the chanterelles in remaining butter for five minutes. Set aside.
• Place five ravioli and some sauce on a heated plate. Place two sauteed breasts on each mound of ravioli, garnish with chanterelles and thyme and serve.