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 WRAPPED IN PANCETTA WITH SAGE AND HONEY
Steps:
- To make the stuffing, warm the olive oil in a sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the pancetta and cook to render the fat but not brown, 2 to 3 minutes. Add the onion, garlic, sage, rosemary, and thyme; season with the salt and pepper, and cook until the onion is tender and translucent, about 10 minutes, stirring occasionally to prevent the onion and garlic from browning. Remove the pan from the heat and set aside to cool to room temperature. Transfer the stuffing to an airtight container and refrigerate overnight or for at least 2 hours to chill.
- To prepare the quail, rinse and pat dry with paper towels, checking for any remaining bones or feathers. Combine the onion, thyme, vinegar, honey, and pepper in a bowl or nonreactive baking dish large enough to hold all the quail. Place the quail in the marinade and turn to coat them on all sides. Cover with plastic wrap and place the quail in the refrigerator to marinate for at least 2 hours or up to overnight.
- Remove the quail from the marinade, pat dry with paper towels, and lay them on a baking sheet. One at a time, lay a quail on your work surface, open up the legs, and spoon 2 tablespoons of stuffing inside the cavity. Cross the legs to close in the stuffing. Slide the skewer through the bottom leg and then through the top leg and rotate the skewer so it's perpendicular to the legs. Return the quail to the baking sheet and repeat, stuffing the remaining birds in the same way. Unravel the pancetta if it's from a round slice and stack two slices of pancetta on your work surface. Lay the quail on top of the pancetta and wrap it around the quail, moving along the body of the quail to cover as much as possible. Return the quail to the baking sheet and repeat, wrapping the remaining quail in the remaining pancetta. (You can prepare the dish to this point up to a day in advance. Wrap the baking sheet tightly in plastic wrap and refrigerate until you are ready to grill. Season with salt and pepper on both sides before grilling.)
- To fry the sage leaves, pour enough olive oil into a small skillet or saucepan to fill it 1 inch deep and line a small plate with paper towels. Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it. Add the sage leaves and fry for about 30 seconds, until crisp but not browned. Use a slotted spoon to remove the sage from the oil, transfer to the paper towels to drain, and season with salt. Strain the sage-infused oil through a fine-mesh strainer and reserve it to fry sage another time or to drizzle over grilled meats or vegetables. (The sage can be fried up to several hours in advance. Store it in an airtight container at room temperature.)
- To prepare the radicchio, combine the vinegar, olive oil, salt, and pepper in a large bowl. Add the radicchio leaves and soak in the marinade while you grill the quail or for up to 24 hours.
- Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the grill grates or grill pan with olive oil.
- Place the quail breast side down on the grill and cook for 4 to 5 minutes, until it is browned and the pancetta is crisp. Turn the quail, taking care to keep the pancetta intact, and cook for 4 to 5 minutes on the other side. Cook for another 3 to 5 minutes, turning them often to prevent the outsides from burning, until they are cooked to medium. To check for doneness, squeeze the quail at the thickest point; if the flesh feels firm, it is done. If the quail appear to be searing too quickly, move them to a cooler part of the grill or lower the heat on the grill pan so they can cook through before the outsides burn. Remove the quail to a plate to rest for about 5 minutes before serving. While the quail are resting, grill the radicchio for 1 1/2 to 2 minutes, turning occasionally, until it is browned in places but not crisp.
- To serve, remove the skewers and discard. Drape two radicchio leaves in the center of each plate, overlapping them. Lay one quail on each serving of radicchio and rest the other in another direction on top of the first. Drizzle 1 teaspoon of honey over and around each serving. Drizzle 1 teaspoon of the balsamico and 1 teaspoon of the finishing-quality olive oil, and scatter the fried sage leaves over each plate.
- suggested wine pairing
- Amarone Della Valpolicella (Veneto)
GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN BREADCRUMBS
I hope this quail recipe tempts you to venture away from the usual poultry mainstays. These smaller birds don't have as much meat as others, but they make up for their size in flavor. On this platter, you'll find all of my favorite Sicilian ingredients. Ricotta is the favored soft cheese of the south, and here I've blended it into a hearty, savory pudding. Pancetta, the essential flavoring of so many things Italian, gives the wilted spinach its salty punch. Olive oil-toasted breadcrumbs are the crunchy finish, a tasty result of the Sicilians' thrifty mentality. And last but not least, currants and pine nuts are a classic Sicilian combination, bringing sweetness and earthiness to the dish. Grilling the quail gives them a smokiness you can't achieve in the oven. Build a large fire, and spread the coals to heat the entire surface of the grill. If your barbecue is too small to accommodate all twelve birds at once, grill them in batches and reheat in a very hot oven just before serving. Watch the birds carefully as they grill, so they don't overcook and dry out.
Number Of Ingredients 21
Steps:
- Season the quail with the chopped rosemary, 2 tablespoons thyme, half the sliced chiles, and 2 tablespoons olive oil. Cover and refrigerate at least 4 hours, preferably overnight.
- Preheat the oven to 375°F.
- Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until golden brown.
- Light the grill 30 to 40 minutes before you're ready to cook. (Remember to use extra coals, spreading them out, so the heat is evenly dispersed over the entire area of the grill.) Take the quail out of the refrigerator to come to room temperature.
- Stack the pancetta slices and cut them into quarters. Heat a large, deep sautépan or Dutch oven over high heat for 2 minutes. Add 2 tablespoons olive oil, swirl, and place the pieces of pancetta in the pan. Cook 2 to 3 minutes, until the pancetta is crisp, and turn the pieces over. Add the rosemary sprigs to the pan, and cook another 2 to 3 minutes, until the pancetta is crispy on the second side. Turn the heat down to medium and add the shallots, 2 teaspoons thyme, and the remaining sliced chile. Sauté 3 to 4 minutes, stirring often, until the shallots are translucent and starting to caramelize. Turn off the heat.
- When the coals are broken down, red, and glowing, season the quail with salt and pepper. Tuck the wing tips behind the wing joints. Place the quail, breast side down if you're using boneless or skin side down if you're using butterflied, on the grill. Cook 3 to 4 minutes, rotating the birds a few times, until the skin crisps. Turn the quail over and cook them another 2 to 3 minutes or so, until the meat is just rosy. I like to peek inside the legs (a rather obscene gesture, I know, but it works!) to check for doneness.
- Toss the currant-pine nut relish with the breadcrumbs. Season with a pinch of salt and pepper and taste. (These are the Sicilian breadcrumbs.)
- Reheat the shallots and pancetta over medium-high heat for 1 to 2 minutes, until hot. Turn off the heat, and add half the spinach. Toss quickly with tongs to combine the ingredients. As the spinach just begins to wilt (this will happen very quickly), add the rest of the spinach, tossing to coat well with the pancetta and shallots. Season with 1/2 teaspoon salt, a pinch of freshly ground black pepper, and some lemon juice. Taste for seasoning, and arrange on a large warm platter.
- Place the quail over the spinach, and sprinkle the Sicilian breadcrumbs on top. Serve the warm ricotta pudding on the side.
- Preheat the oven to 350°F.
- Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Whisk to combine. The mixture will be a little lumpy.
- Taste for seasoning, and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set
- If you can't find boneless quail, butterfly whole ones: Use scissors to cut through the cavity down one side of their backbones, and then place them on a cutting board and gently press down with the heel of your hand to flatten them slightly. Prep and marinate the quail the night before. You can also make the currant-pine nut relish a day ahead.
More about "grilled quail with pancetta ricotta pudding and sicilian breadcrumbs recipes"
GRILLED QUAIL WITH SICILIAN BREADCRUMBS, PANCETTA AND …
Nov 2, 2005 Heat the oven to 350 degrees. Whisk the eggs, egg yolk and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon …
From latimes.com
Servings 6Estimated Reading Time 7 minsCategory MAINSTotal Time 2 hrs 20 mins
From latimes.com
Servings 6Estimated Reading Time 7 minsCategory MAINSTotal Time 2 hrs 20 mins
- Heat the oven to 350 degrees. Whisk the eggs, egg yolk and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, the salt and pepper. Whisk to combine. The mixture will be a little lumpy.
- Taste for seasoning and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining one-half teaspoon thyme. Place the dish in a water bath and bake until the custard is just set, about 1 hour.
- This dish can be prepared up to 1 day in advance and refrigerated, tightly covered with aluminum foil. Reheat, covered, at 350 degrees until warmed through, about 20 minutes, then remove cover and continue heating for 10 more minutes.
- Heat the oven to 375 degrees. Toast the pine nuts until they're golden brown and smell nutty, about 8 minutes, stirring once or twice.
See details
GRILLED QUAIL RECIPES | DANDK ORGANIZER
Recipe Grilled Quail With Sicilian Breadcrumbs Pancetta And Herb Lemon Grilled Quail Recipe D Artagnan [irp] Pan Cooked Quail Vietnamese Style Recipe Nyt Cooking ... Grilled quail recipe hunter angler gardener cook …
From dandkmotorsports.com
From dandkmotorsports.com
See details
GRILLED QUAIL RECIPES | BESTO BLOG
Jul 6, 2017 Recipe Grilled Quail With Sicilian Breadcrumbs Pancetta And Herb Lemon Grilled Quail Recipe D Artagnan [irp] Pan Cooked Quail Vietnamese Style Recipe Nyt …
From bestonlinecollegesdegrees.com
From bestonlinecollegesdegrees.com
See details
GRILLED QUAIL WITH SAGE AND PANCETTA RECIPE ON FOOD52
Jun 12, 2015 Rinse quails, inside and out, and dry well with paper towels. Crush the garlic cloves with the side of a chef's knife. Put one garlic clove and one small bunch of sage inside …
From food52.com
From food52.com
See details
10 BEST GRILLED QUAIL RECIPES | YUMMLY
Nov 12, 2022 The Best Grilled Quail Recipes on Yummly | Herb-grilled Quail, Bacon Wrapped Grilled Quail, Rosemary Lemon Grilled Quail ... cherry jam, pepper, salt, bread, …
From yummly.com
From yummly.com
See details
RECIPE REVIEW: GRILLED CHICKEN WITH PANCETTA, SICILIAN BREADCRUMBS ...
Nov 10, 2011 - Suzanne Goin, the executive chef at Luques in Los Angeles, is one of my favorite chefs. Her sophisticated dishes have multiple layers of flavors and textures. This recipe is …
From pinterest.com
From pinterest.com
See details
SUZANNE GOIN'S ROMESCO POTATOES - THE WEDNESDAY CHEF
Feb 14, 2006 Yesterday I wanted to give one of her recipes chosen for the review in the LA Times a go (either Grilled Quail with Sicilian Breadcrumbs, Pancetta and Ricotta Pudding …
From wednesdaychef.typepad.com
From wednesdaychef.typepad.com
See details
QUAIL RECIPES & MENU IDEAS | EPICURIOUS
When marinated and grilled, quail makes for the ultimate finger food. But the birds become sexy and sophisticated when paired with a lovely red wine sauce, plumped tart cherries, and …
From epicurious.com
From epicurious.com
See details
GRILLED QUAIL WITH PANCETTA AND GRAPES - NEW YORK …
Instructions Dissolve the salt in 8 cups of warm water. Add 2 rosemary sprigs and both halves of the garlic head. Let infuse and cool for 15 minutes, then add the quail.
From nymag.com
From nymag.com
See details
GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN …
Save this Grilled quail with pancetta, ricotta pudding, and Sicilian breadcrumbs recipe and more from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table to ...
From eatyourbooks.com
From eatyourbooks.com
See details
7/12 GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND …
4/25/21 grilled hanger steak with cherry tomatoes and chimichurri, broccolini with duck bacon, and truffle fries; 4/18/21 hamersley’s roast chicken with garlic, lemon, and parsley; 4/11/21 …
From scottsundaysuppers.com
From scottsundaysuppers.com
See details
GRILLED QUAIL WITH PANCETTA, RICOTTA PUDDING, AND SICILIAN …
Place the quail over the spinach, and sprinkle the Sicilian breadcrumbs on top. Serve the warm ricotta pudding on the side. Preheat the oven to 350F. Whisk the eggs, egg yolk, and ricotta …
From plain.recipes
From plain.recipes
See details
GRILLED QUAIL WITH SICILIAN BREADCRUMBS, PANCETTA AND RICOTTA …
Step 1 Heat the oven to 350 degrees. Whisk the eggs, egg yolk and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, the salt and pepper.
From recipes-list.com
From recipes-list.com
See details
GRILLED QUAIL RECIPE - THE SPRUCE EATS
Jan 10, 2022 Preheat the grill to high heat. Remove the quails from the marinade and place, skin-side down, on the hot grill. Cook for 6 to 7 minutes, turn over, and cook for an additional 7 …
From thespruceeats.com
From thespruceeats.com
See details
GRILLED QUAIL RECIPES - CARBONARA PASTA BAKE
Nov 18, 2021 Quail Roasted with Honey, Cumin and Orange Juice Recipe from static01.nyt.com View The 28-Day Keto Challenge Right Now +966 14 423 2128 astra farms …
From carbonarapastabake.blogspot.com
From carbonarapastabake.blogspot.com
See details
GRILLED QUAIL WITH SICILIAN BREADCRUMBS, PANCETTA AND …
Jan 23, 2016 - "You know your kitchen is small when you're making salad on the stove," Suzanne Goin says as she pulls a cutting board over to her range and meticulously begins to slice …
From pinterest.com
From pinterest.com
See details
GRILLED MARINATED QUAIL RECIPE - EASY RECIPES
Place the quail on the grill over direct heat, and cook 5 to 6 minutes per side. Move the birds to the cool side of the grill for 5 minutes to rest. As the quail are cooling, melt the butter.
From recipegoulash.cc
From recipegoulash.cc
See details
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 »
You'll also love