Stuffed Bandera Quail With Pepper Glaze Recipes

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

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.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).

STUFFED BANDERA QUAIL WITH PEPPER GLAZE

Steps:

• Preheat an outdoor grill. Rub salt and pepper all over the quail to season. Lay the quail on baking sheets, skin side down. Set a slice of cream cheese in the center of each bird and top with 2 strips of fresh jalapeño and 1 or 2 slices of sweet-hot pickled jalapeños. (If you prefer, you can do all fresh chiles-4 strips per bird, or all pickled chiles-3 or 4 slices per bird.) Fold the quail with the cheese and chiles inside and wrap a piece of bacon around each bird to secure. Grill the quail on both sides over medium heat until cooked through, about 30 minutes total, turning the birds with tongs halfway through cooking. A few minutes before the quail are done, heat the jelly in a small saucepan set over medium heat until it liquefies. Set the cooked quail on a serving platter and brush generously with the jelly glaze. Serve the quail immediately.
• The quail can be stuffed and wrapped with bacon, securely wrapped in plastic wrap, and refrigerated up to 1 day in advance. Grill just before serving. The chilled quail may need a little extra grilling time.