QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
ANCHO CHILE HONEY BASTED QUAIL
Steps:
- Soak ancho chile in 1 cup of hot water for 30 minutes.
- Preheat grill to medium-high.
- Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
- Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
- Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
QUAIL IN ANCHO CHILE & HONEY SAUCE
I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per person. Prep time includes marinating the quail overnight.
Provided by EdsGirlAngie
Categories Quail
Time P1DT35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
- To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
- Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
- Reduce heat and add honey, stirring over low heat until dissolved.
- Stir in the cornstarch dissolved in water and whisk sauce until thickened.
- Season with salt to taste.
- To prepare the quail: Remove quail from marinade.
- On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
- Serve with ancho-honey sauce drizzled over.
Nutrition Facts : Calories 968.2, Fat 63.9, SaturatedFat 12.8, Cholesterol 165.7, Sodium 792.2, Carbohydrate 57.5, Fiber 10.4, Sugar 37.6, Protein 49.5
ANCHO CHILE HONEY BASTED QUAIL
Steps:
- Soak ancho chile in 1 cup of hot water for 30 minutes.
- Preheat grill to medium-high.
- Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
- Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
- Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.
ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE
Here is a quick and easy recipe that is certain to satisfy your taste buds. The only problem you'll have is finding any leftovers!
Provided by Ken2729
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Salt and lightly pepper both sides the chicken breast.
- Liberally add the ancho chili pepper onto both sides of the breasts.
- Cut the breasts into 1 inch cubes.
- Whisk the egg whites.
- In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
- Take a handful of the cut chicken and dip into the egg whites. (coat well).
- Place the chicken in the flour mixture and shake well. (coat well).
- Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
- For sauce:.
- Melt butter in non stick pan. (medium heat).
- Stir in honey and brown sugar until well blended.
- Stir in Chili and Barbeque sauces.
- Add remaining tablespoon of Ancho Chili pepper. Stir.
- Bring to boil then let simmer for 5 minutes.
- Place the chicken in a Tupperware bowl.
- Pour sauce over chicken.
- Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
- Serve over rice, with cajun fries, or food of your choice.
Nutrition Facts : Calories 639.1, Fat 18.5, SaturatedFat 7.5, Cholesterol 91.2, Sodium 1108.1, Carbohydrate 88.8, Fiber 2.1, Sugar 63.7, Protein 31.1
ANCHO HONEY MUSTARD SAUCE
Smoky meets sweet-and-spicy. Keeps well and has lots of creative uses: use as a dipping sauce, salad dressing, or drizzle on burgers.
Provided by cheffjeff
Categories Sauces
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the mustard, honey, ancho powder, garlic powder, and rice wine vinegar in a small bowl until evenly combined.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 21.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 376.3 mg, Sugar 17.6 g
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