Grilled Sambal Quail With Braised Green Papaya Recipes

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SPICY THAI MUSSELS WITH GREEN PAPAYA



Spicy Thai Mussels with Green Papaya image

Provided by Ming Tsai

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons canola oil
1 to 2 each, red and green jalapenos, sliced into thin rings
2 tablespoons garlic, chopped
1/2 cup shallots, thinly sliced
1 cup green papaya, julienned
2 tablespoons lemongrass, finely chopped
1 pound mussels cleaned and de-bearded
1 cup red and yellow cherry tomatoes (equal parts), sliced in half
1 1/2 cups white wine
1/4 cup fish sauce
1/4 cup fresh lime juice
2 tablespoons butter
1/2 cup cilantro, leaves only
1/2 cup Thai basil, leaves only
5 scallions, thinly sliced, for garnish

Steps:

  • In a non-reactive saucepan, coated with the canola oil over medium-high heat, saute the jalapenos, garlic, shallots, green papaya, and lemongrass until the shallots are soft, about three minutes. Add the mussels, tomatoes, wine, fish sauce, lime juice, butter, cilantro, and Thai basil. Allow the mixture to simmer covered, until all the mussels have opened, about 4 to 5 minutes.
  • Immediately pour the mussels with broth into a large bowl and garnish with the scallion greens. Beverage: Gewurtztraminer

BLACK THAI GRILLED ALASKA COD TACOS WITH GREEN PAPAYA SLAW AND SAMBAL CREMA



Black Thai Grilled Alaska Cod Tacos with Green Papaya Slaw and Sambal Crema image

by Edwina Gadsby, Great Falls, Montana

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 (2 tacos each)

Number Of Ingredients 17

1½ pounds Alaska Cod fillets, fresh or thawed
1/4 cup fresh lime juice
1/4 cup rice wine vinegar
3 Tablespoons Thai fish sauce
1 Tablespoon sambal or sriracha
2 Tablespoons palm sugar or brown sugar
1/3 cup canola oil
8 small (6-inch) corn tortillas, warmed
1 cup peeled and shredded green papaya
1 cup finely shredded Napa cabbage
1 Roma tomato, halved lengthwise and thinly sliced
1/3 cup finely shredded carrot
1/4 cup snipped cilantro leaves
3 Tablespoons slivered mint leaves
1/2 cup Mexican crema (sour cream or mayonnaise)
2 teaspoons sambal or sriracha
1 teaspoon fresh lime juice

Steps:

  • Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined. For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving. Preheat grill or stovetop grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until fish is opaque throughout. Remove fillets from grill and break into large chunks. Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.

BRAISED QUAILS WITH WILD MUSHROOMS



Braised Quails with Wild Mushrooms image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 quails, cleaned and trussed
Kosher salt and freshly ground black pepper
2 tablespoons butter, plus more if needed
Splash oil
1/4 pound bacon, cut into slivers
1 onion, chopped
1 tablespoon all-purpose flour
1 cup white wine
1 cup veal stock
3/4 pound assorted mushrooms, trimmed and halved (1/4 part trompettes de la mort, 1/4 part chanterelles, and 1/2 part cremini)
Small handful chopped fresh parsley leaves

Steps:

  • Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy casserole, and brown the quails on all sides over medium-high heat. Cook's Note: you could also use lard. Remove the quail from the pan, and set aside. Add the bacon to the pan, brown it, and remove. Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed.
  • Stir the flour into the onions, and cook 1 minute. Deglaze the pan with the wine, stirring up the good bits on the bottom of the pan with a wooden spoon. Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the quails are just cooked through, about 20 minutes.
  • Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom separate, as the various types cook differently. Season the mushrooms with salt and pepper as you go, then, at the end, toss them all together with the chopped parsley.
  • When the quails are done, remove them from the cooking liquid and keep them warm while you boil the juices, uncovered, to reduce to thin sauce consistency. Add the mushrooms to the sauce. Tilt into a serving dish, set the quails on top, and serve.

BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE



Boudin-Stuffed Quail with Cranberry-Bourbon Sauce image

Provided by Jay Ducote

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

Canola oil
1 pound ground pork
2 ounces chicken liver, chopped
1 onion, diced
1/2 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup rice
1 pint cranberries
1 cup bourbon whiskey
3 tablespoons sugar
8 whole quail
Kosher salt and black pepper
Cayenne
Chili powder
Smoked paprika

Steps:

  • Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
  • Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
  • In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
  • Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
  • Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
  • Preheat the oven to 350 degrees F.
  • Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
  • Serve the stuffed quail atop cranberry-bourbon sauce.

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