GRILLED QUAIL SALAD
Provided by Craig Claiborne
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- The quail may be prepared and seasoned the day before. If they are, cover with plastic wrap and refrigerate until ready to cook.
- Carefully run a sharp knife lengthwise up and down one side of the backbone of each bird. Open each up, skin side down, on a flat surface, and carefully run the knife lengthwise up and down the other side of the backbone to cut it away. Discard the backbones.
- Gently press with the fingers on either side of the breast bones to make the birds lie flat. Carefully cut away breast bones, using the knife tip.
- Rub quail evenly on both sides with the mustard and oil. Smear them with the garlic, thyme, peppercorns and salt. Put the quail in a bowl and let stand until ready to use.
- When ready to cook quail, preheat a charcoal grill or the oven broiler to high.
- Arrange quail skin side down and flat on the charcoal grill or, if the broiler is to be used, place a rack on a baking dish and arrange the quail skin side up. Grill about 5 minutes on one side and turn. Cook 3 to 5 minutes longer.
- For the broiler, place quail about 4 inches from heat source. Broil about 4 minutes and turn. Broil about 3 to 5 minutes more.
- When ready to serve quail put the salad greens in a large skillet and start heating, stirring. Quickly pour the salad dressing over all and toss briefly until warm and the salad greens start to wilt. Do not overcook or allow greens to wilt completely.
- Arrange an equal portion of greens on each of 4 salad plates. Arrange 1 quail on each serving.
GRILLED QUAIL SALAD
Provided by Food Network
Yield 4 main course or 8 appetizers
Number Of Ingredients 18
Steps:
- Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
- To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
- Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
- Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.
GRILLED QUAIL SALAD '21' CLUB
Steps:
- Make marinade:
- In a bowl or baking dish stir together marinade ingredients until combined.
- Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
- Make dressing:
- In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
- Prepare grill.
- Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
- Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.
GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE
Categories Salad Garlic Leafy Green Mushroom Pepper Appetizer Quail Tarragon Watercress Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or light main course
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
- Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
- Prepare grill.
- Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
- In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.
EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
- Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
21'S QUAIL SALAD
This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade.
Provided by Penny Stettinius
Categories Quail
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preparation.
- Make marinade:.
- In a bowl or baking dish stir together marinade ingredients until combined.
- Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
- Make dressing:.
- In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
- Prepare grill.
- Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
- Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.
Nutrition Facts : Calories 881.6, Fat 61.8, SaturatedFat 12.7, Cholesterol 165.7, Sodium 169.8, Carbohydrate 37.4, Fiber 5.1, Sugar 23.2, Protein 49.2
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