Goat Cheese Stuffed Quail With Bacon Recipes

BACON-WRAPPED QUAIL STUFFED WITH GOAT CHEESE

Bacon-Wrapped Quail Stuffed with Goat Cheese image

Provided by Melissa Clark

Categories Cheese Garlic Herb Poultry Bake Thanksgiving Stuffing/Dressing Goat Cheese Bacon Quail Fall Winter Grill/Barbecue

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

16 (4-ounce) quail, rinsed and patted dry
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup fresh thyme leaves
8 cloves garlic, peeled and halved
16 ounces soft fresh goat cheese
16 sprigs fresh rosemary
16 strips thick-cut bacon

Steps:

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic, and toss to combine. Refrigerate, covered, at least 1 hour and up to 48 hours.
Preheat oven to 500°F. Remove 1 quail from marinade. Stuff cavity with 1 ounce goat cheese and 1 sprig rosemary and tie legs together loosely with kitchen string. Wrap 1 strip bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2 to 3 baking sheets. Roast until just cooked through (cut into inner thigh; meat will still be slightly pink), about 15 minutes.

BACON AND GOAT CHEESE STUFFED MUSHROOMS

Bacon and Goat Cheese Stuffed Mushrooms image

Mushroom caps are stuffed with bacon, tangy fresh goat cheese and chives and baked until golden brown.

Provided by Food Network Kitchen

Time 1h

Yield 24 stuffed mushrooms

Number Of Ingredients 11

Ingredients

24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling
2 tablespoons extra-virgin olive oil
Kosher salt
4 tablespoons (1/2 stick) unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped shallots
Kosher salt and freshly ground black pepper
1/2 cup cooked and finely chopped bacon
1/2 cup crumbled fresh goat cheese
1/4 cup finely chopped fresh chives
1 cup coarse fresh challah breadcrumbs

Steps:

Preheat the oven to 425 degrees F.
If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl.
Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool.
Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened.
Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet.

GOAT CHEESE-STUFFED FIGS WRAPPED IN BACON

Goat Cheese-Stuffed Figs Wrapped in Bacon image

This is another of the recipes that disappeared so quickly that I didn't get to take a photo of them....they are that good!! They have a little bit of sweet from the fig, some tang from the cheese, and salt from the bacon. A great balance of flavors! The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two of the kinds that work best in this dish are Bucheron and Pouligny-St. Pierre, both have just the right amount of tang.

Provided by SkinnyMinnie

Categories Fruit

Time 25m

Yield 16 fig halves

Number Of Ingredients 8

Ingredients

8 slices bacon
8 figs, firm and ripe, trimmed and halved lengthwise
1/4 lb aged goat cheese
3 tablespoons light brown sugar, packed
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon lemon juice, fresh and to taste
1 1/2 tablespoons olive oil

Steps:

Preheat broiler.
Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
Transfer the bacon to a paper towel to drain.
Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
Stir together brown sugar, cumin, and salt in a small bowl.
Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
Cool slightly and then discard toothpicks.
Serve warm.

Nutrition Facts : Calories 117.5, Fat 8.6, SaturatedFat 3.4, Cholesterol 13.3, Sodium 186.8, Carbohydrate 7.6, Fiber 0.7, Sugar 6.7, Protein 3

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