Crispy Smoked Quail Salad With Bourbon Molasses Dressing Recipes

GRILLED QUAIL SALAD '21' CLUB

Steps:

• Make marinade:
• In a bowl or baking dish stir together marinade ingredients until combined.
• Add quail, turning to coat. Marinate quail, covered and chilled, turning occasionally, at least 3 hours or overnight.
• Make dressing:
• In a bowl whisk together vinegar and mustard and add oil in a stream, whisking until emulsified. Add orange sections, mango, and pepitas. Chill dressing, covered, about 3 hours to blend flavors.
• Prepare grill.
• Grill quail in batches on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side, or until juices run clear when fleshy part of a thigh is pierced. (Alternatively, cook quail in batches in a cast-iron skillet over moderate heat, turning frequently to avoid burning, about 10 minutes.) Let quail stand 3 minutes.
• Toss mesclun with dressing and divide among 4 plates. Top each salad with 2 quail.

GRILLED QUAIL SALAD

Steps:

• Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.
• To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.
• Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.
• Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

CAJUN-SPICED PECANS

Steps:

• Preheat the oven to 325°F.
• In a medium skillet, melt the butter over medium heat. Add the pecans and remaining ingredients and toss to coat evenly. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until lightly toasted. Cool completely, then loosen from the baking sheet with a metal spatula. Store any leftovers in an airtight tin.