EASY GRILLED QUAIL
If you are looking for something different to grill this summer, how about quail? You can keep things simple and pair them with everyday sides or dress them up for company by serving them with couscous and shredded Brussels sprouts. Wild rice pairs nicely with them as well.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 0.4 g, Cholesterol 82.8 mg, Fat 19.9 g, Fiber 0.2 g, Protein 21.5 g, SaturatedFat 4.6 g, Sodium 204.1 mg, Sugar 0.1 g
GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE
I love barbecue no matter where it's from, but I am especially fond of the mustard-based South Carolina style of barbecue sauce. Traditionally slathered over pulled pork, this sauce is good on anything. Use this sauce on barbecued pheasant legs, or on quick-grilled quail.
Provided by Hank Shaw
Categories Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Make the sauce first. Heat the butter over medium heat, then add the onion and sauté until it turns translucent, about 3 or 4 minutes. Add everything else, stir well and simmer slowly for 20 minutes or more. You can buzz it in a blender for a smooth sauce.
- To flatten the quail, use kitchen shears to remove the backbones of the birds by cutting along either side. 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.
- Get your grill hot and lay your quail breast side up. Grill over high heat with the grill lid down for 5 minutes. As it cooks, paint the breast side with the sauce. Turn the quail over and paint the cooked side with sauce. Grill the breast side with the grill cover up for 2 minutes, then turn over again and paint with the sauce one more time. Cover the grill and cook another 2 to 4 minutes. Take off the grill and paint with sauce one more time.
Nutrition Facts : Calories 673 kcal, Carbohydrate 31 g, Protein 45 g, Fat 40 g, SaturatedFat 15 g, Cholesterol 196 mg, Sodium 579 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GRILLED LAMB CHOPS WITH CHARMOULA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Have the grill preheated to medium-high heat.
- In a small bowl, combine the salt, coriander, cumin, smoked paprika, garlic and lemon zest. Sprinkle half of the spice mixture over the chops and set aside while preparing the charmoula.
- For the charmoula: Add the remaining spice mixture to a bowl with the shallots, mint, parsley, garlic, olive oil, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Set aside.
- Brush the chops with olive oil and put on the grill. Grill until the lamb is medium-rare, 4 to 6 minutes on each side. Transfer the chops to a serving platter and serve with the charmoula.
GRILLED CHARMOULA LAMB CHOPS
Steps:
- Blend all ingredients except lamb chops in a blender until smooth, about 1 minute. Pat chops dry and transfer to a plate, then rub chops all over with 2 tablespoons charmoula and marinate, covered, at room temperature 30 minutes.
- While chops marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill chops, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, about 8 minutes total. Transfer to a plate and let stand, loosely covered, 10 minutes.
GRILLED QUAIL, TUSCAN-STYLE
Provided by Mark Bittman
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Start wood or charcoal fire or preheat gas grill or broiler.
- Cut along each side of the breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine with all other ingredients in bowl or heavy plastic bag and stir or shake to coat. If time allows, marinate for an hour or so.
- Grill quail, turning as needed, until browned and cooked through, about 15 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 9 grams, Sodium 554 milligrams, Sugar 0 grams
GRILLED CHARMOULA QUAIL
The perfume of dried spices combines with fresh cilantro to telegraph the taste of Morocco in an assertive rub that was made for the grill.
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Break cinnamon stick in half, then finely grind cinnamon, cumin, coriander, peppercorns, and cloves together in grinder. Transfer spice mixture to a large bowl and whisk in paprika, cayenne, ginger, salt, cilantro, garlic, and oil. Add quail, turning to coat, then transfer to a large sealable plastic bag and marinate, chilled, 2 hours.
- Thirty minutes before cooking, prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- Arrange 2 quail on a work surface side by side, breast sides up, with drumsticks closest to you. Horizontally thread 1 skewer through drumsticks and the lower carcasses of birds. Thread a second skewer, parallel to first, through wings and upper carcasses, then arrange quail so that there is 1 inch of space between the birds. Repeat procedure on remaining quail, 2 at a time.
- Lightly season quail with salt, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over once, 5 to 6 minutes total. Serve quail with lemon wedges.
GRILLED SWORDFISH WITH MOROCCAN CHARMOULA
Steps:
- In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish.
CHARCOAL-GRILLED STUFFED QUAIL
The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a charcoal grill until white ash forms on top of the coals.
- Split each quail neatly along the backbone. Set aside.
- Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
- By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
- Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram
GRILLED CHARMOULA LAMB CHOPS
Charmoula is a fragrant, spicy Moroccan marinade and sauce often used with fish and seafood.
Categories Lamb Broil Marinate Wedding Dinner Spice Grill Grill/Barbecue Cinnamon Engagement Party Cilantro Coriander Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield To make 6 servings
Number Of Ingredients 10
Steps:
- Break cinnamon sticks into 1-inch pieces and finely grind in batches in an electric coffee/spice grinder with coriander, cumin, and cloves. Stir together with paprika and cayenne.
- Stir together 1/4 cup oil and 1 tablespoon garlic in a large bowl and add 25 lamb chops, tossing to coat. Season with salt and toss with 1/4 cup spice mixture and 1 cup cilantro to coat. Transfer coated lamb to sealable plastic bags and coat remaining meat in same manner. Marinate, chilled, at least 2 hours.
- Prepare grill.
- Season lamb with salt and grill in batches on an oiled rack about 4 minutes on one side, then 2 minutes on the other for medium-rare. (Alternatively, broil lamb under a preheated broiler 2 to 3 inches from heat.) Serve lamb warm or at room temperature.
- To make 6 servings:
- Follow the directions above using the following ingredient amounts:
- 1 (3-inch) cinnamon sticks
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 3 whole cloves
- 2 tablespoons paprika (not hot)
- 1/2 teaspoon cayenne
- 3 tablespoons olive oil
- 1 tablespoon finely chopped garlic
- 2 (8-rib) racks of lamb, frenched to the eye (about 2 3/4 lb. frenched)
- 4 cups chopped fresh cilantro (4 large bunches)
GRILLED MARINATED QUAIL
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Wash and dry quail.
- Combine remaining ingredients and place in noncorrosive container large enough to hold quail. Place quail in marinade, turning to coat both sides. Cover. Refrigerate for at least 2 hours, or overnight, turning occasionally.
- To cook, heat broiler(s). Cover broiler pan with 2 layers of aluminum foil and arrange quail on foil. If you have only one broiler, you will have to cook the quail in 2 batches. Broil 2 inches from source of heat for 5 minutes on each side. Remove metal frame holding quail open and serve with polenta (see recipe).
Nutrition Facts : @context http, Calories 514, UnsaturatedFat 21 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 118 milligrams, Sugar 0 grams
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QUAIL RECIPES - FOOD & WINE
From foodandwine.com
Estimated Reading Time 3 mins
- Quail Stuffed with Fresh Figs and Prosciutto. Daniel Boulud sometimes makes this signature dish with squab, with a cube of foie gras in the stuffing. Go to Recipe.
- Roasted Quail with Corn Bread Stuffing and Port-Orange Sauce. The sweet port and orange sauce makes the dish at once robust and refined. At the ranch, the quail are served with a side dish of Savoy Cabbage and Pancetta.
- Tea-Marbled Quail Eggs with Dipping Salts. "I'm half Chinese, so tea-marbled eggs were a staple snack," says Valerie Gordon. To turn the eggs into a sophisticated hors d'oeuvre, she soaks hard-boiled quail eggs in smoky Lapsang souchong tea and serves them with three different salts.
- Grilled Quail with Spinach-Pomegranate Salad. Quail seems intimidating to cook, but it's actually quite easy and fast. Go to Recipe.
- Tandoori Marinated Quail. These grilled quail are seasoned with a super-simple spiced yogurt marinade, which gives them delicious char on the outside and keeps the meat juicy within.
- Roasted Quail with Cabbage and Raisins. The Good News For something so elegant, these petite quail, stuffed with Madeira-soaked raisins and served with cabbage seasoned with caraway, are supersimple to make and full of lean protein (from the quail), antioxidants (from the raisins) and phytochemicals (from the cabbage).
- Grilled Quail with Goji Berries and Pine Nuts. Corey Lee uses Chinese dates, also called jujubes, in this elegant riff on a classic Chinese combination of poultry, fruit and nuts.
- Grilled Spiced Quail with Shaved Fennel & Yogurt. This spicy citrus marinade keeps the quail meat juicy while giving it a beautiful char on the grill. The quails are extremely succulent and flavorful and make an elegant first course.
- Haricot Vert Salad with Quail Eggs and Shrimp. Christophe Emé says this is the kind of food his mother, Maryvonne, used to make when he was growing up in the Loire valley.
- Crispy Quails with Chile Jam and Three-Bean Salad. Bryan Caswell left Texas for nine years, but there are some things he couldn't shake, like three-bean salad.
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