Spiced Grilled Quail Recipes

GRILLED QUAIL WITH SOUTH CAROLINA BARBECUE SAUCE

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.

EASY GRILLED QUAIL

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.

SPICE-RUBBED QUAIL

Steps:

• Marinate quail:
• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Make sauce:
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Broil quail:
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

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.

BARBECUED QUAIL WITH SPICED SALT AND LEMON

Steps:

• Using a sharp knife, pierce each quail through the breastbone, and flatten out the bird with the palm of your hand. Score down both sides of the spine and remove the backbone.
• Add the sesame seeds, cumin and 2 teaspoons sea salt to a small frying pan over medium heat. Toast the spiced salt mixture, stirring frequently, until the sesame seeds are fragrant, about 1 to 2 minutes.
• Preheat a barbecue grill plate to high heat.
• Brush each quail evenly with the olive oil and season with salt and pepper, to taste. Grill the quail, skin side down, until the outside is crisp and the interior is cooked through, about 5 minutes per side. Sprinkle each quail with a dash of the spiced salt and a squeeze of lemon juice.

GRILLED QUAIL WITH SAUL'S RED MOLE

Steps:

• Preheat the oven to 400°F.
• Heat a dry cast-iron skillet to just before the smoking point (see Know-how, page 147).
• Remove and discard the seeds from the ancho, pasilla, guajillo, and jalapeño peppers and roast the chiles in the skillet over medium-high heat, turning regularly to avoid burning, about 3 minutes, until the chiles release a toasted scent. Transfer the chiles to a bowl of warm water to soak for 10 to 15 minutes, until soft, then drain.
• While the chiles are soaking, place the tomatoes, onion, apple, plantain, and garlic in the skillet and drizzle with 1 tablespoon of the olive oil. Roast in the oven until slightly brown, about 20 minutes. Remove from the oven and cool slightly.
• Place the tomatoes, onion, and garlic in a blender and reserve the apple and plantain and set aside. Add the soaked chiles and 1 cup of the broth and puree until smooth. Remove from the blender and place in a large bowl.
• Place the pumpkin seeds, sesame seeds, peanuts, cinnamon stick, coriander seeds, cumin seeds, and bread in a skillet and dry roast over medium-high heat, stirring or shaking the pan constantly, until they release an aroma, about 3 minutes. Remove from the heat, cool slightly, and transfer to the same blender. Add the remaining 1 cup broth, the roasted apple and plantain, and the chocolate and puree until smooth. Place in the bowl with the chile mixture, season with salt and pepper to taste, and stir to combine. The consistency should be about the same as a pureed soup or loose sauce; if the mole is too thick, add more broth until the desired consistency is reached.
• Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until hot. Add the pureed chile mixture, reduce the heat to low, and cook, stirring occasionally, for about 20 minutes, until the color darkens and the flavors meld.
• Prepare a hot fire in a charcoal or gas grill and let the coals burn to gray ash with a slight red glow; if using a gas grill, heat the grill on medium.
• Rinse the quail, pat dry, and place in a shallow dish. Drizzle with the olive oil and sprinkle evenly with the thyme and salt and pepper to taste. Turn several times to coat evenly with the oil and herbs.
• Grill the quail for 10 to 12 minutes, turning several times to prevent charring. The skin will be golden and crispy and the interior slightly pink.
• Transfer the quail to a platter, cover loosely, and let rest for about 5 minutes before serving. Reheat half the mole, if necessary; spoon the sauce over and around the quail; and sprinkle with cilantro or scallions. Serve warm with lime wedges to squeeze over the quail.

FIVE SPICE GRILLED QUAIL

Steps:

• To make the marinade: In a small bowl, mix together all the marinated ingredients.
• Put the quail in a large heavy-duty plastic zip-top bag.
• Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
• Press the air out of the bag and seal tightly.
• Shake gently to distribute the marinade.
• Refrigerate 1-8 hours and turn occasionally.
• Take the quail out of the bag and throw away marinade.
• Pat quail dry with paper towels.
• Lightly brush the quail with vegetable oil.
• In a small bowl, add all the seasoning blend ingredients; stir to combine.
• Sprinkle seasoning blend over quail.
• Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).

SPICED GRILLED QUAIL

Steps:

• 1. Remove and discard the fat just inside the body cavities and rinse the quail, inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcock the quail. Place the quail in a large bowl or baking dish and set aside while you prepare the spice paste.2. Combine the salt, cumin and coriander seeds, and peppercorns in a mortar and crush with the pestle, then work in the garlic and oil or grind the salt and spices to a powder in a spice mill and combine with the garlic and oil in a small bowl. Using your fingers, rub this paste over the quail to coat thoroughly. Cover and let marinate, in the refrigerator, for 4 hours.3. Preheat the grill to high.4. When ready to cook, oil the grate. Arrange the quail, skin side down, on the hot grate and grill until nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 4 to 6 minutes per side (8 to 12 minutes in all).5. Transfer the quail to serving plates or a platter and serve immediately.Serves 4 as an entrée