Afghan Grilled Quail Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED BLACK AND WHITE PEPPER QUAIL



Grilled Black and White Pepper Quail image

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons ground white pepper
3 tablespoons coarsely ground black pepper
3 tablespoons kosher salt
2 tablespoons olive oil
5 quail, de-boned

Steps:

  • Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

EASY GRILLED QUAIL



Easy Grilled Quail image

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

½ teaspoon parsley flakes
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
4 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.

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 WITH OYSTER SAUCE



Grilled Quail With Oyster Sauce image

Provided by Craig Claiborne

Categories     dinner, project, main course

Time 50m

Yield 6 servings

Number Of Ingredients 13

12 quail, main body bones and wings removed but with leg and thigh bones intact, about 3 pounds ready-to-cook weight
Salt to taste if desired
Freshly ground pepper to taste
6 slices regular bacon, each slice cut in half crosswise
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablesoon finely minced fresh thyme
1 tablespoon butter
1/4 cup country ham or prosciutto, finely chopped
1/4 cup leeks, both white and green parts, finely minced
2 cups heavy cream
2 tablespoons finely chopped pimento
1 cup ( 1/2 pint) small oysters, drained

Steps:

  • Preheat the oven to 475 degrees.
  • Sprinkle the quail inside and out with salt and pepper, and arrange them in a baking dish. Wrap the breast of each quail with half a slice of bacon, folding it under and neatly overlapping the ends. The quail should be placed, breast-side-up, in the baking dish.
  • Blend the oil, vinegar and thyme, and spoon an equal amount of the sauce over each quail. Place in the oven, and bake 13 to 15 minutes. Put under the broiler briefly to crisp the bacon.
  • To prepare the oyster sauce, heat the butter in a heavy skillet or casserole, and add the prosciutto and leeks. Cook about 1 minute, stirring, and add the cream and pimento. Cook over relatively high heat about 10 minutes or until reduced to about 1 cup.
  • Put the oysters in a small skillet, and cook over moderately high heat, shaking the skillet briefly until the oysters just start to bubble. Take care not to overcook the oysters, or they will toughen. Drain the oysters, and add them to the sauce. Spoon the sauce over the quail and serve immediately.

Nutrition Facts : @context http, Calories 1199, UnsaturatedFat 56 grams, Carbohydrate 7 grams, Fat 103 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 39 grams, Sodium 1110 milligrams, Sugar 3 grams, TransFat 0 grams

GRILLED QUAIL WITH PORCINI SAUCE



Grilled Quail With Porcini Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

4 quails
3 cloves garlic, minced
2 tablespoons fresh rosemary leaves
1/4 cup plus 1 tablespoon olive oil
Juice 1/2 lemon
1 ounce dried porcini
3 cups hot water
1 tablespoon butter
3 tablespoons prosciutto, minced
4 large fresh mushroom caps, sliced
Dash lemon juice
Coarse salt and freshly ground pepper to taste

Steps:

  • Wipe the quails dry with paper towels. Cut them down the back and spread them out flat.
  • Combine two cloves garlic, the rosemary, one-quarter cup olive oil and the lemon juice in a large bowl. Marinate the three quails at room temperature for two hours, turning from time to time.
  • Meanwhile soak the porcini in the hot water for 30 minutes. Remove with a slotted spoon and rinse under cold running water. Squeeze dry and set aside. Strain the soaking liquid through coffee filter paper, cheesecloth or paper towels and set aside.
  • Heat the remaining olive oil and the butter in a large skillet. Add the remaining garlic, the porcini and the prosciutto and saute until the garlic just begins to turn golden. Add the mushroom soaking liquid and cook, stirring from time to time, until the soaking liquid has almost entirely evaporated (about 15 minutes). Meanwhile, preheat grill or coals.
  • Add the fresh mushrooms to the skillet and cook another five to seven minutes. Season to taste with lemon juice, salt and pepper and keep warm.
  • Grill the quail, cooking the skin side first and turning once or twice for 10 minutes, or until the birds are cooked. Baste with their marinade as you cook and be careful not to overcook them or the meat will be dry.
  • Serve the quail on individual serving plates and spoon the mushroom sauce around them.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 46 grams, Carbohydrate 16 grams, Fat 67 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 16 grams, Sodium 1624 milligrams, Sugar 1 gram, TransFat 0 grams

THE AFGHAN GRILL



The Afghan Grill image

Number Of Ingredients 0

Steps:

  • Of all the countries I wanted to visit, but couldn't because of political turmoil, Afghanistan was my biggest disappointment. This landlocked, mountainous nation of 15 million lies at one of the great crossroads of the barbecue trail and at the confluence of four great civilizations: the Middle East, Central Asia, Eastern Asia, and the Indian subcontinent. Afghan grilling weaves culinary influences from all four regions into a cuisine that's uniquely its own.This truth was brought home to me on my first meal at an Afghanistani restaurant, the Khyber Pass, in New York's East Village. The moment I stepped into the storefront dining room, with its soft lights, kilim carpets, Afghan tapestries, and hand-hammered copperware, I felt I was a million miles away from Manhattan. The house specialties-grilled lamb chops flavored with onion water, fire-charred game hens, and chicken marinated in yogurt and spices and cooked to fall-off-the-bone-tenderness-were exotic, but immediately accessible. I was won over by the way the side dishes of piquant chatni (chutneys-tangy table sauces, which in Aftganistan are made from vinegar, herbs-most often cilantro-and ground nuts, not the fruits we are more familiar with) and bracingly tart torshi (vegetable pickles) counterpointed the richness of the grilled meats."Afghanistan lies at the crossroads of Asia," explained the restaurant's manager, Mohamed Noor. Noor reminded me that Alexander the Great conquered the region in the fourth century b.c. on his way from Greece to India. In the thirteenth century a.d., Genghis Khan subdued the area while on his march to Turkey and Eastern Europe. He was followed in the sixteenth century by King Babur, founder of India's Mogul Empire. (Indeed, King Babur is buried outside the capital city of Kabul.) Each of the conquerors and their armies left a mark on Afghan food.Thus, olive oil, cinnamon, dill, fenugreek, and kalonji (nigella seeds, also known as black cumin or black onion seeds) are as popular in Afghanistan as they are in Middle and Near Eastern cooking. From India, Afghans acquired a taste for garam masala (a spice blend whose ingredients include cumin, cinnamon, cloves, and black cardamom seeds) and chatnis. As throughout northern India and Central Asia, meats are marinated before grilling in tenderizing pastes of yogurt and spices. The Persian Empire provided the torshis and lavash (flat bread) that are indispensable companions to Afghan barbecue.The focal point of the Afghan kitchen is the grill. Afghanis use simple seasonings to make some of the best grilled food in the world. Marinades run to yogurt (or yogurt cheese) flavored with onion, garlic, chiles, hot red pepper flakes, cumin, and sometimes olive oil. It's not uncommon for meats to be marinated for 48 hours, which makes them extraordinarily juicy and tender.The accompaniments are simple: thin chewy Afghan bread, nutty rice pilaf, tangy pickles, and coriander sauce.There are recipes throughout the book for Afghan quail, chicken, and lamb dishes, plus such traditional accompaniments as doh (yogurt drink) and chatni. There is also a short list of Afghan restaurants where you can sample some of this extraordinary grilling in exotic settings, but without leaving the United States.

GRILLED QUAIL



Grilled Quail image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 17

4 cloves garlic, sliced
3 shallots, sliced
8 sprigs fresh thyme leaves
1/4 cup extra-virgin olive oil
1 tablespoon freshly ground black pepper
4 semi-boneless quail
4 ounces arugula
Maple Bacon Vinaigrette, recipe follows
1/4 pound slab bacon, diced
1/2 tablespoon Dijon mustard
1/2 tablespoon whole-grain mustard
1/4 cup maple syrup
1/2 cup balsamic vinegar
1/4 tablespoon shallot, chopped
1/4 tablespoon garlic, minced
1 cup olive oil
Kosher salt and freshly ground black pepper

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.

AFGHAN GRILLED QUAIL



Afghan Grilled Quail image

Number Of Ingredients 10

4 cups plain yogurt, whole-milk
2 teaspoons paprika, hot or sweet
1 teaspoon salt, or more to taste
1 teaspoon coriander, ground
1/2 teaspoon cayenne pepper, or more to taste
1/2 teaspoon curry powder
1/2 teaspoon cumin, ground
1/2 teaspoon turmeric, ground
1/2 teaspoon black pepper, freshly ground
8 quail, (about 2 pounds in all)

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

Nutrition Facts : Nutritional Facts Serves

More about "afghan grilled quail recipes"

GRILLED QUAIL - THE DELISH RECIPE
May 25, 2024 Ingredients. 4 quails, patted dry with paper towels; 1/4 cup olive oil; 2 cloves garlic, minced; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon dried thyme
From thedelishrecipe.com


GRILLED QUAIL RECIPE - COUNTRY LIVING
Jun 15, 2010 Step 1 Season quail with salt and pepper. In a small bowl, whisk together oil, honey, garlic, and thyme. In a small bowl, whisk together oil, honey, garlic, and thyme. Pour …
From countryliving.com


13 EASY QUAIL RECIPES YOU HAVE TO TRY - INSANELY GOOD
Jan 4, 2023 2. Southern Fried Quail. If you’re a fan of soul food, prepare to take your taste buds to new heights with this delightful dish!. You get an amazing blend of sweet and savory flavors, …
From insanelygoodrecipes.com


AFGHAN GRILLED QUAIL | RECIPE FINDER
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. Remove …
From recipe-finder.com


GRILLED QUAIL WITH POMEGRANATE RECIPE | AARON MAY
For the grilled quail: In a large bowl, add the quail. Add the soy sauce, juice of the lemon and orange, juiced citrus halves and ginger. Cover and marinate at room temperature for 30 minutes or ...
From foodnetwork.com


GRILLED QUAIL RECIPE - HOW TO GRILL QUAIL | HANK SHAW
Jun 21, 2012 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. …
From honest-food.net


GRILLED QUAIL WITH A TEXAS DRY RUB - MY MINI CITY FARM
May 6, 2020 Place the quail on the grill breast side up; Close the lid and let it cook for 5 minutes; Flip the quail and cook for 3 minutes with the lid up; Flip the quail one more time and close the lid cooking for 5 minutes ; Cook to an …
From myminicityfarm.com


GRILLED QUAIL RECIPE: A FLAVORFUL AND EASY GUIDE
Jun 25, 2024 Preheat the Grill: Preheat your grill to medium-high heat (around 375°F to 400°F). Grill the Quail: High Heat: Place quail on the grill breast side down. Grill for 5 minutes with the …
From happymuncher.com


HOW TO GRILL THE PERFECT QUAIL - PROJECT UPLAND
Jul 28, 2022 Place a grill weight overtop of the quail. Grill for two minutes, then turn the quail approximately 90 degrees. Grill for two more minutes, then flip. The bone cavity side is in …
From projectupland.com


ROSEMARY LEMON GRILLED QUAIL | GRILLGIRL
Cut the backbone of the quail in half so you can spread the birds flat on the grill. Next, combine the next ingredients with an immersion blender to form a seasoning paste. Using your index finger, gently separate the skin from the …
From grillgirl.com


17 GRILLED QUAIL RECIPES THAT WILL MAKE YOU FLY HIGH
Aug 28, 2023 6. Asian Style Roasted Quail. The Asian Style Roasted Quail recipe is a must-try for those looking to experience the unique flavors of quail. The marinade, which includes soy …
From dinewithdrinks.com


HAVING A SMALL THANKSGIVING? THIS QUICK-COOKING BIRD IS AN EASIER ...
Nov 15, 2024 Add quail. If quail are spatchcocked, cook them skin side down until well browned, about 5 minutes, then flip and cook other side until desired doneness is reached (quail can be …
From seriouseats.com


HOW TO GRILL A QUAIL (AND HAVE IT TASTE MOIST AND …
If the recipe author mentions “catching” wild game, he or she doesn’t hunt. OK, maybe they’re trappers, but I don’t think that’s the case. When it comes to delicate upland game birds like quail, be very suspicious if the recipe …
From winchester.com


10 BEST GRILLED QUAIL RECIPES - YUMMLY
Nov 16, 2024 The Best Grilled Quail Recipes on Yummly | Herb-grilled Quail, Bacon Wrapped Grilled Quail, Rosemary Lemon Grilled Quail
From yummly.com


Related Search