Quail With Indian Spices Recipes

QUAIL WITH INDIAN SPICES

Steps:

• Using scissors or poultry shears, split the quail down the backbone and open out flat-I like to remove the backbone, and pull the tiny breast bones out (it's easy).
• Rinse and clean the cavity, and if the birds have been frozen, dry well with paper towel.
• Crush the garlic with the salt until very smooth, then mix in the remaining ingredients.
• Rub the mixture well into the quail, then cover and marinate at least 1 hour or overnight if time permits.
• Remove from the marinade, reserving it.
• Preheat a grill or broiler and cook, turning and brushing the quail at least twice with any remaining marinade.
• It the marinade is too thick to brush on, dilute it with a tablespoon each of oil and water.
• Cook until the quail are brown and crisp and done to your liking. I cooked our to medium and it took about 10 minutes.
• *Toast the rice in a dry pan, then grind with a mortar and pestle, the ground rice helps give the quail their nice crunchy coating.

SPICE-RUBBED QUAIL

Steps:

• Marinate quail:
• Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
• Make sauce:
• Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
• Broil quail:
• Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
• Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
• Serve quail drizzled with sauce.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE

Steps:

• Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
• After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.