Quail Egg Salad Sandwiches On A Stick Recipes

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GRILLED QUAIL SALAD



Grilled Quail Salad image

Provided by Food Network

Yield 4 main course or 8 appetizers

Number Of Ingredients 18

1/2 cup orange juice
1 lemon, juiced and cut into quarters
2 bay leaves
1 stalk lemongrass, crushed to release its oils
2 to 3 star anise
2 tablespoons molasses
2 tablespoons soy sauce
2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers
2 cloves garlic, peeled and crushed
1 tablespoon grated ginger
8 whole quail, breast bone removed, preferred
2 cups mesclun salad mix, or your own mix of tender salad greens
2 tablespoons Dijon mustard
3 tablespoons rice wine vinegar
2 tablespoons honey
1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced
1 mango peeled, pitted, and sliced
1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted

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.

(QUAIL) EGG SALAD SANDWICHES ON A STICK



(Quail) Egg Salad Sandwiches on a Stick image

My kids love quail eggs. Even though they taste exactly like hen eggs, they want quail eggs because they are so little and fun. They challenged me to make an egg salad on a stick and this is what I came up with. Use whatever ingredients your family likes. They are healthier than hen eggs. Typically 5 quail eggs equals one serving. Serve chilled or at room temperature with mustard, mayonnaise, and capers.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks

Time 35m

Yield 8

Number Of Ingredients 10

16 quail eggs
1 tablespoon distilled white vinegar
1 teaspoon salt
16 bread cubes, toasted
2 marinated artichoke hearts, drained and quartered
16 cocktail onions
8 miniature pickles
8 sun-dried tomatoes packed in oil, drained
8 skewers
¼ teaspoon ground paprika

Steps:

  • Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
  • Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 31 g, Cholesterol 151.9 mg, Fat 4.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 863.3 mg, Sugar 2.8 g

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING



Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing image

This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Steps:

  • Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
  • To make the dressing:.
  • Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
  • When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
  • For the Salad:.
  • Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
  • Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
  • Grind black pepper lightly on top.

(QUAIL) EGG SALAD SANDWICHES ON A STICK



(Quail) Egg Salad Sandwiches on a Stick image

My kids love quail eggs. Even though they taste exactly like hen eggs, they want quail eggs because they are so little and fun. They challenged me to make an egg salad on a stick and this is what I came up with. Use whatever ingredients your family likes. They are healthier than hen eggs. Typically 5 quail eggs equals one serving. Serve chilled or at room temperature with mustard, mayonnaise, and capers.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks

Time 35m

Yield 8

Number Of Ingredients 10

16 quail eggs
1 tablespoon distilled white vinegar
1 teaspoon salt
16 bread cubes, toasted
2 marinated artichoke hearts, drained and quartered
16 cocktail onions
8 miniature pickles
8 sun-dried tomatoes packed in oil, drained
8 skewers
¼ teaspoon ground paprika

Steps:

  • Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
  • Thread 1 bread cube, 1 artichoke quarter, 1 onion, 1 egg, 1 pickle, 1 onion, 1 egg, 1 sun-dried tomato, and 1 bread cube, respectively, onto each bamboo skewer. Sprinkle finished "sandwiches" with paprika.

Nutrition Facts : Calories 195.4 calories, Carbohydrate 31 g, Cholesterol 151.9 mg, Fat 4.7 g, Fiber 2 g, Protein 7.2 g, SaturatedFat 1.1 g, Sodium 863.3 mg, Sugar 2.8 g

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