Uzbekistani Quail Grilled In Grape Leaves Recipes

GRILLED FETA WRAPPED IN GRAPE LEAVES

Steps:

• Whisk the olive oil, lemon zest, garlic, za'atar and Aleppo pepper in a shallow bowl or small baking dish. Add the feta and spoon the oil over the top. Set aside to marinate 1 hour.
• While the cheese marinates, place the grape leaves in a bowl of room-temperature water and let soak.
• Line a small baking sheet with paper towels. Drain the grape leaves and lay in a single layer on the towels; pat very dry. On a clean surface, overlap the grape leaves slightly to form a square. Place the block of feta in the center (reserve the flavored oil), then fold the grape leaves to cover the cheese like a present.
• Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Toast the pita over direct heat, 1 to 2 minutes per side. Brush the outside of the wrapped feta with some of the reserved oil and place on the cooler side of the grill (indirect heat). Cook until the grape leaves are crisp and slightly charred, 4 to 5 minutes. Flip and move to direct heat; grill until lightly charred on the second side and the cheese is warmed through, about 3 more minutes. Transfer to a board or platter and serve with the pita, olives, walnuts and/or apricots, plus any remaining flavored oil.

GRILLED QUAIL SANTORINI

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. Arrange the quail, skin side down, in a nonreactive baking dish and set aside while you prepare the vinaigrette marinade.2. Combine 1/2 cup vinegar, the lemon juice, oregano and 2 teaspoons each salt and pepper in a large bowl and whisk until the salt is dissolved. Whisk in the oil to blend. Taste for seasoning, adding salt, pepper, or vinegar as necessary the mixture should be highly seasoned. Pour half the vinaigrette over the quail, turning the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 2 hours, turning once or twice. Reserve the remaining vinaigrette until serving time.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the quail from the marinade and arrange them skin side down, on the hot grate. 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, about 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, accompanied by the reserved vinaigrette.Serves 4

QUAIL ROASTED IN VINE LEAVES

Steps:

• Preheat oven to 450 degrees.
• If vine leaves have been packed in brine, drain. Add to basin of salt water, rinse, pat dry.
• Sprinkle quail inside and out with salt and pepper. Truss and cover each with vine leaf. Cover with rectangle of fatback. Tie with string.
• Using 4 tablespoons of butter, grease 2 skillets and arrange half of quail, breast side up, in each. Quail should not be too close. Bake in oven 10 minutes. Turn on sides and bake about 3 minutes. Turn to other side and bake 3 to 5 minutes.
• Transfer quail to other skillet and pour fat from empty one. Add 1/2 of Cognac and stir to dissolve particles. Add 1/2 of broth and cook 5 minutes.
• Transfer quail to skillet containing broth. Pour fat from second skillet. Repeat with remaining Cognac and broth. Pour sauce on quail.
• Remove string and fatback, or broil until fatback is crisp.
• Heat remaining 2 tablespoons of butter in skillet and when it is hazelnut brown pour it over quail. Serve hot with wild rice or on toast.

GRILLED QUAIL WRAPPED IN GRAPE LEAVES ON WHITE BEAN SALAD

Steps:

• Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
• Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
• While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
• Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.

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.

QUAIL AND GRAPES

Steps:

• Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
• Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
• Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
• Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

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.

ROAST QUAIL WITH GRAPES AND CHESTNUTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Remove and discard any feathers from quail, then remove necks if necessary with poultry shears and discard. Rinse quail inside and out and pat dry, then sprinkle all over with salt and pepper.
• Heat oil and butter in a deep 12-inch heavy ovenproof skillet over moderate heat until foam subsides, then brown quail on all sides, 12 to 15 minutes total. Transfer to a large plate.
• Pour off all but 2 tablespoons fat from skillet, then sauté carrot, onion, and thyme over moderately high heat, stirring and scraping up brown bits, 2 minutes.
• Return quail (with any juices on plate) to skillet with vegetables and roast, breast sides up, in oven until just cooked through (cut into an inner thigh; meat will still be slightly pink), about 10 minutes. Transfer quail to a platter and loosely cover with foil.
• Add Cognac to vegetables in skillet and boil 1 minute, then add broth and boil until liquid is reduced by half, about 6 minutes. Stir in crème fraîche and simmer until slightly thickened, 3 to 4 minutes.
• Pour sauce through a fine-mesh sieve into a bowl, pressing hard on and discarding solids, then pour back into skillet. Add grapes and chestnuts and simmer, stirring occasionally, until heated through and grapes turn a shade lighter, about 3 minutes. Transfer grapes and chestnuts to platter with quail, then boil sauce until thick enough to lightly coat back of spoon, about 10 minutes. Add salt and pepper to taste, then spoon some sauce over quail and serve remainder on the side.
• *Available at specialty foods shops, D'Artagnan (800-327-8246), and Cavendish Game Birds (802-885-1183).
• **Available at specialty foods shops and some supermarkets.

AFGHAN GRILLED QUAIL

Steps:

• 1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 2 to 3 hours.2. Remove the drained yogurt from the refrigerator and discard the liquid. Transfer the yogurt (it will be semifirm but not dry), to a large nonreactive bowl or baking dish. Add the paprika, 1 teaspoon salt, the coriander, 1/2 teaspoon cayenne, the curry powder, cumin, turmeric, and black pepper and whisk to blend. Taste for seasoning, adding salt and cayenne as necessary the mixture should be highly seasoned. Set aside while you prepare the quail.3. Remove and discard the fat just inside the body cavities. Rinse the quail inside and out, under cold running water, then drain and blot dry with paper towels. Spatchcock the quail following the directions.4. Add the quail to the bowl with the marinade, turning to coat thoroughly. Cover and let marinate, in the refrigerator, 12 to 24 hours, turning the birds occasionally.5. Preheat the grill to high.6. When ready to grill, oil the grate. Remove the quail from the marinade and place them, skin side down, on the hot grate. Cook 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).7. Transfer the quail to serving plates or a platter, and serve immediately.Serves 4

UZBEKISTANI QUAIL GRILLED IN GRAPE LEAVES

Steps:

• 1. Rinse the grape leaves under cold running water, then let soak in a bowl of cold water to cover for 1 hour, changing the water several times.2. Preheat a charcoal grill to medium-high.3. Remove and discard the fat just inside the body cavities of the quail, rinse the quail inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Leave the quail whole. Place a little spice paste in the cavity of each bird rub the remaining spice paste on the skin.4. Drain the grape leaves and blot dry. Wrap each quail in 5 grape leaves and tie securely with kitchen string.5. Nestle the wrapped quail in the ashes. Roast until the birds are cooked, 15 to 20 minutes, turning the quail from time to time with tongs. To test for doneness, insert the tip of a metal skewer or sharp knife into the thickest part of a thigh. It should come out very hot to the touch.6. Serve the quail in the leaves, but since they've been in the ashes, the leaves will be inedible, so should be removed before the quail are eaten.Serves 4