BBQ QUAIL WITH HONEY-MUSTARD DRESSING
Russell found this recipe for quail in a Melbourne newspaper and plans to cook it for me soon (if I have my way!) The recipe suggests it serves 4 for a main course or 8 as an appetiser.
Provided by JustJanS
Categories Quail
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring the chicken stock to the boil.
- Clean the quail, and pat dry.
- Place the quail in the boiling stock, and return quickly to the boil-cook for 2 minutes.
- Drain and dry the quail and stuff with the herbs and lime zest.
- Brush with oil and season well.
- Cook on a medium BBQ grill for 7-10 minutes, turning regularly.
- Place the cooked quail in a warmed serving dish, pour over the dressing, and leave to stand for 5 minutes before serving.
- DRESSING: Whisk all the ingredients together.
Nutrition Facts : Calories 734.6, Fat 36, SaturatedFat 9.5, Cholesterol 180.9, Sodium 1177.5, Carbohydrate 44.7, Fiber 0.3, Sugar 34.2, Protein 56.4
GRILLED SALMON FILLET WITH HONEY-MUSTARD SAUCE
Steps:
- Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using.
- Heat the grill to high.
- Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes.
- While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.
GRANDMA'S QUAIL
My grandmother cooked very easy and delicious recipe for the guys during quail season. Pheasant can be substituted for the quail.
Provided by Jen Lee
Categories 100+ Everyday Cooking Recipes
Time 1h25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
- Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
- Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
- Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.
Nutrition Facts : Calories 779 calories, Carbohydrate 25.3 g, Cholesterol 206.4 mg, Fat 49.9 g, Fiber 0.9 g, Protein 54.2 g, SaturatedFat 15.6 g, Sodium 248 mg, Sugar 0.2 g
GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING
Categories Salad Mustard Quail Red Wine Grill/Barbecue Honey Thyme Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 20
Steps:
- For quail:
- Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
- For salad:
- Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
- Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
- Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.
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
More about "bbq quail with honey mustard dressing recipes"
BBQ QUAIL RECIPE - BARBECUED QUAIL RECIPE | HANK SHAW
From honest-food.net
5/5 (4)Total Time 55 minsCategory Appetizer, Main CourseCalories 760 per serving
- Make the sauce first. Heat the butter or lard over medium heat, then add the grated onion and sauté until it turns translucent, about 3 to 4 minutes. Add the remaining sauce ingredients, stir well and simmer slowly for 30 minutes or more. I always pour the sauce into a blender and puree it, but you can serve it chunky if you want.
- Flatten the quail. Remove the backbones with kitchen shears by cutting along either side of the spine. Put the quail breast side up on a cutting board and press to flatten. If you want to be fancy, carefully snip out the ribs and the curved saber bones near the wishbone. Salt the quail and toss them in the vegetable oil.
- Grilling. Get your grill hot, but leave an open space with no coals, or with one gas burner left off. Lay your quails, breast side up, on the cool part of the grill and cook with the grill lid down for 10 minutes. Paint the breast side with the sauce, and repeat this two more times until you've cooked the quail for 30 minutes. Check the doneness, either by inserting a thermometer into the thickest part of the breast (it should read 150°F to 155°F), or by testing where the legs meet the thighs: They should want to come apart when wiggled, but not fall apart. You might need another 10 or even 20 more minutes to get to this point, depending on how hot your barbecue is.
- To finish. Turn the quail over and paint the cooked side with sauce. Grill the breast side for 2 minutes with the lid up, then turn over again and paint with the sauce one more time. Cover the grill and cook for a final 2 minutes. Take off the grill and paint with sauce one more time.
HONEY MUSTARD DRESSING RECIPE - LOVE AND LEMONS
From loveandlemons.com
HEALTHY HONEY-MUSTARD DRESSING - COOKIE AND KATE
From cookieandkate.com
10 BEST GRILLED QUAIL RECIPES | YUMMLY
From yummly.com
FRESH AND DELICIOUS QUAIL RECIPES | TO-TABLE
From to-table.com
HONEY MUSTARD QUAIL RECIPE | CDKITCHEN.COM
From cdkitchen.com
HONEY MUSTARD BBQ SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
20+ WAYS TO USE HONEY MUSTARD THAT AREN'T A BASIC DIP
From allrecipes.com
HONEY MUSTARD SALMON (BAKED OR GRILLED) | THE …
From themediterraneandish.com
GRILLED HONEY MUSTARD CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
10 BEST HONEY MUSTARD BBQ SAUCE RECIPES | YUMMLY
From yummly.com
HONEY MUSTARD DRESSING | RECIPETIN EATS
From recipetineats.com
BBQ QUAIL WITH HONEY-MUSTARD DRESSING – RECIPEFUEL | RECIPES, …
From recipefuel.com
BBQ QUAIL WITH HONEY-MUSTARD DRESSING RECIPE - FOOD.COM
From pinterest.com
BBQ QUAIL WITH HONEY MUSTARD SAUCE — HUNTERS FOR CHRIST
From huntersforchrist.org
COMBINATION GRILLED PORTOBELLO AND GRILLED CHICKEN SALAD WITH …
From myfitnesspal.com
BBQ QUAIL WITH HONEY-MUSTARD DRESSING | MACKAY FISH MARKET
From mackayfishmarket.com.au
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 »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #main-dish #oven #barbecue #dinner-party #broil #dietary #spicy #wild-game #quail #meat #taste-mood #savory #equipment #grilling
You'll also love