CALAMARI IN RED WINE AND TOMATO SAUCE
Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta. Buon Natale!
Provided by NCANGELONE
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 10
Steps:
- Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
- In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
- Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.
Nutrition Facts : Calories 256.6 calories, Carbohydrate 15.5 g, Cholesterol 359.5 mg, Fat 6.5 g, Fiber 2.6 g, Protein 28.1 g, SaturatedFat 2 g, Sodium 1004.3 mg, Sugar 6.7 g
MAMA'S QUAIL IN RED WINE SAUCE
Make and share this Mama's Quail in Red Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; tie the legs of the quail together with kitchen twine.
- Season quail with salt and pepper.
- Place the flour in a shallow dish and lightly season with salt and pepper.
- Coat the quail in the flour, shaking off the excess.
- To cook: heat the oil in a large ovenproof skillet over med-high heat.
- Add the quail without crowding and sear on both sides until the birds are a dark, golden brown, about 3 minutes per side.
- Sprinkle thyme sprigs over the birds and transfer the skillet to the oven.
- Continue cooking until the quail are cooked through but still pink, an additional 8-10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with foil to keep them warm.
- Make the sauce: pour off the excess oil; place the skillet on top or the stove over high heat.
- Add in the red wine and stir with a wooden spoon to loosen any browned bits from the bottom.
- Decrease heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8-10 minutes.
- Add in the stock and continue to simmer until reduced by half, about 5 minutes.
- Taste and adjust for seasoning with salt and pepper.
- Whisk in the butter.
- Return the quail to the sauce and spoon the sauce over to coat; serve immediately.
Nutrition Facts : Calories 792.2, Fat 47.7, SaturatedFat 12.5, Cholesterol 189.4, Sodium 209.8, Carbohydrate 27.5, Fiber 0.8, Sugar 1.4, Protein 49.4
PAN ROASTED QUAIL WITH PORT SAUCE
Provided by Food Network
Yield 4 servings as an entree or 8 as an appetizer
Number Of Ingredients 25
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce with which the quail will be served may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375 degrees oven for 2 hours, turning occasionally, until everything is well browned. Transfer the bones and vegetables to a heavy bottomed stock pot and cover with the water. Bring to a boil, add the veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another sauce pan, add the cup of port, and simmer again to the reduce liquid to 11/2 cups. At this point, the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350 degrees. Heat 2 tablespoons of olive oil in a cast iron or other heavy bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
PAN-ROASTED QUAIL WITH PORT SAUCE
Steps:
- Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
- The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
- Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
- To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.
MAMA'S QUAIL IN RED WINE SAUCE
Quail and dove shoots are still serious Southern rituals, and my father always hunted when I was growing up. Quail meat is darker than that of dove, which has a tendency to be dry. While I don't shoot often anymore, I do love to reap the rewards from my friends and relatives who hunt. I can hardly eat or cook quail without thinking about a dinner party Mama hosted when I was young. She was frying the quail and her hand was splashed with hot grease. Instead of going to the hospital, she sat with her hand in a bowl of ice water in her lap under the table so as not to disturb her guests. Some people might think that was incredibly stupid, but all I can think about is her amazing hospitality and selflessness. Mama and I have laughed about it in later years, because the unexpected bonus is she has no age spots on that hand.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Tie the legs of the quail together with kitchen twine. Season the quail with salt and pepper. Place the flour in a shallow dish and lightly season with salt and pepper. Coat the quail in the flour, shaking off the excess.
- To cook the quail, heat the oil in a large ovenproof skillet over medium-high heat. Add the quail without crowding and sear on both sides until the birds are a dark, golden brown color, about 3 minutes per side. Sprinkle thyme sprigs over the birds and transfer the skillet to the oven. Continue cooking until the quail are cooked through but still pink, an additional 8 to 10 minutes.
- Remove the pan from the oven and transfer the quail to a warm platter; cover loosely with aluminum foil to keep them warm.
- To make the sauce, pour off the excess oil. Place the skillet on top of the stove over high heat. Add the red wine and stir with a wooden spoon to loosen any brown bits from the bottom. Decrease the heat to medium and simmer, stirring occasionally, until the liquid is well reduced, 8 to 10 minutes. Add the stock and continue to simmer until reduced by half, an additional 5 minutes. Taste and adjust for seasoning with salt and pepper. Whisk in the butter. Return the quail to the sauce and spoon over the sauce to coat. Serve immediately.
QUAIL WITH MUSHROOM SAUCE
"This golden quail is so moist and tender," remarks Joelann Sygo of Gaylord, Michigan. "The rich cream sauce, dotted with onions and mushrooms, complements the bird nicely."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute mushrooms and onion in 2 tablespoons butter. Remove and set aside. In the same skillet, melt remaining butter; saute quail over medium heat for 8 minutes on each side or until juices run clear., Meanwhile, in a small saucepan, heat and stir cream cheese and milk over low heat until smooth. Stir in sauteed mushrooms and onion. Sprinkle bread crumbs over both sides of quail; serve with mushroom sauce.
Nutrition Facts : Calories 392 calories, Fat 24g fat (13g saturated fat), Cholesterol 122mg cholesterol, Sodium 367mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
BRAISED QUAIL WITH WHITE WINE
Provided by Moira Hodgson
Categories dinner, main course
Time 40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Wipe the quail dry with paper towels and set aside.
- Preheat oven to 350 degrees.
- Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
- Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
- Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.
Nutrition Facts : @context http, Calories 1116, UnsaturatedFat 42 grams, Carbohydrate 58 grams, Fat 66 grams, Fiber 9 grams, Protein 61 grams, SaturatedFat 18 grams, Sodium 1183 milligrams, Sugar 9 grams, TransFat 0 grams
QUAIL BAKED IN WINE
Other wild birds such as pheasant, doves, squab or chicken could easily be substituted for the quail in this Southern dish. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quail
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt fat; add onions, cloves, peppercorns, garlic and bay leaf and cook for several minutes.
- Add quail and brown on all sides.
- Add wine, salt, pepper, cayenne and chives; simmer until tender, about 30 minutes.
- Remove quail to hot serving dish.
- Strain sauce; add cream and heat to boiling point.
- Pour sauce over quail.
Nutrition Facts : Calories 686.8, Fat 55.1, SaturatedFat 25.9, Cholesterol 187.5, Sodium 285.9, Carbohydrate 10.7, Fiber 1.8, Sugar 1.9, Protein 24.1
More about "mamas quail in red wine sauce recipes"
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE | RICARDO
From ricardocuisine.com
5/5 (11)Total Time 35 minsCategory Main DishesCalories 685 per serving
QUAIL WITH RED WINE SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
Cuisine European, Italian, MediterraneanTotal Time 1 hr 20 minsServings 4
QUAIL RECIPES | FOOD & WINE
From foodandwine.com
QUAIL IN RED WINE | RECIPES SQUARED
From recipessquared.com
QUAIL IN WINE SAUCE RECIPE BY …
From ifood.tv
STEAK IN RED WINE SAUCE RECIPE (WITH SHALLOTS) | KITCHN
From thekitchn.com
QUAIL IN WINE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE OF QUAIL IN RED WINE SAUCE 2021 EASY RECIPE TOP
From easyrecipe.top
QUAIL IN RED WINE - RECIPE | COOKS.COM
From cooks.com
QUAILS IN TOMATO AND RED WINE SAUCE | LITTLE COOKING TIPS
From littlecookingtips.com
QUAIL IN RED WINE WITH BRAISED RED CABBAGE - GREAT CHEFS
From greatchefs.com
PAN-FRIED QUAIL WITH RED WINE SAUCE - GUSTO TV
From gustotv.com
QUAIL IN WINE SAUCE - RECIPE
From en.edunclub.ru
RECIPE: QUAIL IN WINE SAUCE STEP BY STEP WITH PICTURES
From handy.recipes
3 QUICK RED WINE SAUCE RECIPES FOR LEFT OVER WINE - MCCLAIN CELLARS
From mcclaincellars.com
RECIPE OF QUAIL IN RED SAUCE 2021 EASY RECIPE TOP
From easyrecipe.top
CARRILLADA IN A RED WINE SAUCE | MAMA LOTTIES | GIBRALTAR'S RECIPE …
From mamalotties.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE - RECIPES LIST
From recipes-list.com
MAMA'S QUAIL IN RED WINE SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PAN-FRIED QUAIL WITH RED WINE SAUCE - GUSTOTV.COM
From gustotv.com
CHICKEN IN RED WINE VINEGAR SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
BASIC RED WINE SAUCE FOR BEEF OR LAMB RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE | RICARDO
From ricardocuisine.com
BAKED QUAIL IN MUSHROOM AND WHITE WINE SAUCE | FAST CHICKEN …
From fastchickenrecipes.com
CHICKEN IN RED WINE SAUCE | ANNABEL KARMEL
From annabelkarmel.com
GRILLED QUAIL WITH RED WINE-BLACKBERRY SAUCE RECIPE
From myrecipes.com
CHICKEN MARINATED IN RED WINE (AND A LADYBUG STORY ... - OUR …
From ouritaliantable.com
GUSTO WORLDWIDE MEDIA - PAN-FRIED QUAIL WITH RED WINE SAUCE
From gustoworldwidemedia.com
HOMEMADE MEAT SAUCE - FLAVOR THE MOMENTS
From flavorthemoments.com
ROASTED QUAIL WITH CHERRY AND RED WINE SAUCE | RICARDO | RECIPE
From pinterest.ca
QUAIL IN CRANBERRY SAUCE RECIPE -SUNSET MAGAZINE
QUAILS IN TOMATO AND RED WINE SAUCE | QUAIL RECIPES, RED WINE …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love