Grilled Quail With Lingonberry Sauce Recipes

GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE

Steps:

• For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
• Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
• For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
• Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
• For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
• Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.

GRILLED QUAIL WITH SESAME DRESSING

Steps:

• Trim off the tips and the first joint of the wings from each quail, and discard. Trim off the neck if necessary. Set quail aside.
• Prepare relish: In a small bowl, gently mix the papaya, crushed red-pepper flakes, jalapeno, lime zest and juice, white pepper, and salt. Cover with plastic wrap and refrigerate until serving.
• Prepare the poaching liquid: In a small saucepan, combine the soy sauce, tamari, five-spice powder, rice-wine vinegar, and sugar. Measure 2 tablespoons of the poaching liquid and set aside for the sesame dressing. Bring the remaining liquid to a boil. Blanch the quail in the poaching liquid, one by one, while you count to 8, then remove and drain well. Repeat this process one more time. Split each quail in half so that each half has a half breast, leg, and thigh. If you are not cooking immediately, refrigerate until you are ready to grill. The poaching liquid may be frozen and used again. Be sure to bring to a full rolling boil before beginning.
• Prepare the dressing: In a medium bowl, whisk together the sugar, lime juice, chiles, ginger, garlic, soy sauce, and the 2 tablespoons poaching liquid until the sugar has dissolved. Gradually whisk in the oils, and continue to whisk until fully emulsified.
• Heat a grill pan over medium-high heat. Lightly oil the grill pan with peanut oil. Grill the quail bone-side down, turning them when they are heated through and the skin is caramelized, 3 to 4 minutes. Remove from grill pan. Set aside and keep warm.
• Prepare the vegetable: Heat the peanut oil in a saute pan over medium-high heat. Add the bok choy and long beans. Stir-fry for 1 minute. Add enough sesame dressing to coat the vegetables lightly, and cook until just tender yet still somewhat crisp.
• Place the vegetables on a large serving plate. Top with grilled quail and some of the relish. Drizzle all over with a little of the remaining sesame dressing. Serve remaining relish on the side.

GRILLED QUAIL WITH OYSTER SAUCE

Steps:

• Preheat the oven to 475 degrees.
• Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
• Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
• To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
• Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

GRILLED QUAIL WITH PORCINI SAUCE

Steps:

• Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
• Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
• Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
• Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
• Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
• Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
• Serve the quail on individual serving plates and spoon the mushroom sauce around them.

EASY GRILLED QUAIL

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.

GRILLED QUAIL WITH BLACK BEAN TORTA AND POBLANO SAUCE

Steps:

• For the Quail:.
• Wash the ancho chilies and remove the stems and seeds. Soak the chilies in water for 5 minutes to soften them. In a blender, puree the ancho chilies, garlic, orange juice, and the juice of the lime with the oil. Marinate the quail in the puree for about an hour.
• For the Black Bean Tortas.
• (Refried Black Beans):.
• Place the black beans, garlic, and epazote in a pot with 2 cups of water. Bring to a boil and simmer until the beans are soft. If necessary, add just enough additional water to keep the beans covered. When the beans are done, allow them to cool in their own liquid. When the beans are cool, puree half of them in their liquid until smooth. Combine the puree with the whole beans.
• In a heavy skillet or pot, combine the bacon and pork fat and cook over medium heat to render the fat. Add the cooked beans and stir the mixture over medium heat until the fat is absorbed and the mixture is thick. If the beans are too liquid, continue to cook slowly over medium heat to evaporate the liquid until the mixture is thick.
• In a clean skillet, heat the butter until hot. Add the bean mixture and heat until hot. Add the beaten eggs and scramble with the beans. Add the salt and transfer to a plate and keep warm.
• For the Guacamole:.
• Split and seed the avocados. Remove the meat to a mixing bowl. Add the sweet red pepper, red onion, Serrano chili, cilantro, and juice from the lime to the avocado. With the back of a large spoon, mash the ingredients into a very coarse puree. Salt and pepper, to taste.
• To assemble the Tortas:.
• With a 2 inch cookie cutter or small knife, punch out 12 small rounds from the tortillas. Spread some black beans (approximately 2 Tbsp) on one tortilla. Add a nugget (1/2 oz) of goat cheese to the black beans and top with the avocado mixture. Finish the tortas by covering the avocado mixture with a second small tortilla. In a large flat skillet, heat a Tbsp of butter over moderate heat. Slowly fry the tortas on both sides until the tortillas are golden brown. Keep warm.
• For the Sauce:.
• Grill the poblano chilies over a charcoal fire or under a broiler until the skins are charred. When cool, peel and seed the chilies. Grill or broil the onion slices, tomatillos, and garlic cloves until lightly cooked. Heat the pumpkin seeds in a dry skillet until lightly toasted. In a blender, combine the chilies, tomatillos, onion, garlic, maple syrup, and one half of the pumpkin seeds with the chicken stock. Blend briefly (10 seconds) to give a coarse puree. Do not over blend. Transfer the puree to a sauce pot. If the puree is too thick, add more stock; if too thin, boil gently to reduce to a sauce-like consistency. Just before serving, heat the sauce over moderate heat. Add the chopped cilantro and the remaining pumpkin seeds and whip in the butter. Salt and pepper, to taste.
• For the Tomato Salsa:.
• Roughly chop the tomatoes. Combine with the minced onion, chopped cilantro, and minced chili. Add the juice of the lime and mix thoroughly. Salt and pepper, to taste.
• To assemble the dish:.
• Grill the quail, skin side down, over a charcoal fire or skin side up in a broiler on a wire rack. The quail should be cooked almost entirely on the skin side. Grill the quail on the meat side for only a few seconds. This will prevent the meat from becoming too dry. The meat should be pink and not over-cooked. Depending on the temperature of the fire, three to four minutes should be sufficient.
• Place a warm black bean torta in the center of a dinner plate. Top each with some sour cream. Spoon some sauce onto each plate around the torta. Place a grilled quail on each side of the torta. Garnish with the tomato salsa and some sprigs of cilantro.

GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE

Steps:

• Rinse the quail and pat dry.
• Place in a shallow dish and pour the Italian dressing over the quail.
• Cover and marinate in the refrigerator for 8 hours, turning occasionally.
• In a small saucepan, cook the wine over medium heat about 5 minutes or until it is reduced by half.
• Stir in the blackberry spread until smooth.
• Set aside 3/4 c for serving.
• Remove the quail and discard the marinade.
• Grill the quail over medium heat for about 15 minutes, turning one time and frequently basting with the remaining sauce.
• To serve, drizzle the quail with the reserved 3/4 c blackberry sauce.