Grilled Quail With Miso Recipes

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.

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.

GRILLED QUAIL

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.

GINGERY GRILLED QUAIL

Steps:

• In a small bowl, combine the brown sugar, sesame seeds, ginger, coriander, wasabi, and salt.
• Rub the quail all over with the oil, then with the seasoning, using most of it on the meatier side of the birds.
• If using semiboneless quail, consider skewering them, using two skewers threaded through each side as shown in the photo, for easier handling.
• In a small saucepan, whisk the mirin, sake, ginger, garlic, sesame oil, and soy sauce over high heat, and bring to a boil. Lower to a simmer and cook, whisking occasionally, until reduced to about 1/2 cup, 10 to 20 minutes. Set aside.
• In a small bowl, combine the brown sugar, ginger, and soy sauce, and allow to sit for 5 minutes for the flavors to develop. Add the butter, and stir to combine. Set aside.
• Prepare a high (500°F to 600°F) gas or charcoal grill fire. Oil the grate.
• Grill the quail, breast sides down, until the skin has nice grill marks; 3 to 4 minutes. Flip the birds over, brush with the glaze, and cook for an additional 1 to 2 minutes on that side.
• Finish grilling the birds over indirect heat: For a gas grill, simply turn off all but one of the burners and adjust the heat as necessary to maintain a temperature of 350°F.
• For a charcoal grill, briefly remove the birds from the grill, then remove the grill grate. Use long-handled tongs to bank the hot coals to one side. Put the grate in place. Place an oven thermometer on the grate over the cooler area, close the lid, and let the coals burn down until the thermometer reads about 350°F.
• Transfer the birds to the cooler side of the grill and continue cooking, breast side up, brushing with the glaze every couple of minutes until the glaze is used up and the quail are medium rare or medium, 8 to 10 minutes. You may want to rotate the position of the birds so the same ones are not always closest to the heat.
• Transfer the birds to a cutting board, breast side up, and spread with some of the butter. Tent with foil for 5 minutes. Cut into halves, garnish with the chopped scallions and salt, and pass the remaining butter at the table.

GRILLED QUAIL WITH MISO

Steps:

• Combine the miso, sake, sugar and scallions in a small saucepan over medium heat. Bring to a simmer and cook, stirring, until thick, about 5 minutes. Let cool, then transfer to a large bowl and whisk in the vegetable oil.
• Pat the quail dry. Add to the bowl with the miso mixture and toss; cover and refrigerate 1 hour.
• Preheat the broiler. Line a shallow baking pan with foil. Arrange the quail in the pan in a single layer. Broil, rotating the pan as needed, until the quail are browned in spots and cooked through, about 8 minutes per side.