Grilled Quail Salad With Creamy Garlic Vinaigrette Recipes

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.

GRILLED QUAIL SALAD WITH CREAMY GARLIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
• Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
• Prepare grill.
• Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
• In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

GRILLED QUAIL

Steps:

• In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
• Preheat an outdoor grill to medium-high heat.
• Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
• In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.

GRILLED QUAIL SALAD

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.

POMEGRANATE GLAZED QUAIL SALAD WITH ORANGE VINAIGRETTE AND SPICY PECANS

Steps:

• Place orange juice, cranberry juice, molasses, and sugar in a small nonreactive sauce pan over high heat and cook until reduced to 1 1/2 cups. Add the reduced chicken stock and cook another 15 minutes. Season with salt and pepper to taste. Let cool.;
• Spicy Orange Vinaigrette: Place orange juice in a small nonreactive pan over high heat and cook until reduced to 1/4-cup. Place reduced orange juice, vinegar, onion, jalapeno and ancho powder in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and salt and pepper to taste.
• Spicy Pecans: Preheat grill or grill pan. Brush each quail on both sides with the glaze and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until cooked through.
• Assembly: 3 cups mustard greens Spicy Orange Vinaigrette Grilled Quail Spicy Pecans Pomegranate Seeds
• Place the greens in a bowl and drizzle with some of the Spicy Orange Vinaigrette. Divide the greens among 4 plates.
• Place 2 grilled quail on each plate. Garnish with Spicy Pecans and pomegranate seeds.

GRILLED QUAIL, TUSCAN-STYLE

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.