Spicy Honey And Garlic Quail Recipes

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SPICY HONEY AND GARLIC QUAIL



Spicy Honey and Garlic Quail image

Make and share this Spicy Honey and Garlic Quail recipe from Food.com.

Provided by The Flying Chef

Categories     Quail

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 6

4 quail
4 garlic cloves, crushed
4 teaspoons sambal oelek (Indonesian paste available at some grocery stores and most Asian stores)
3 tablespoons honey
2 tablespoons soy sauce
2 teaspoons brown sugar

Steps:

  • Note: I make it this way for my family which still has a nice kick, if it is for a party or just me I use 1/4 cup sambal oelek as I like it really spicy so adjust amount for heat.
  • Cut quail in half length ways. Combine all marinade ingredients in a storage container or large bowl marinate several hours or over night.
  • Preheat oven to 190°C place quail on wire rack over baking dish, reserve marinade,.
  • cook quail for approximately 25 minutes or until browned and crisp and cooked through, brush with marinade a couple of times during cooking.
  • Can be made as a starter for 4 or a main course for 2. You can also double ingredients for 4, as a main.
  • Serve over deep fried vermicelli noodles with stir fried vegetables.
  • This is also a good marinade for chicken wings or drumsticks.

ANCHO CHILE HONEY BASTED QUAIL



Ancho Chile Honey Basted Quail image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 6

1 dried ancho chile
1 cup hot water
1 chopped garlic clove
1/8 cup honey
1 teaspoon kosher salt
About 12 semi-boneless quail (1 or 2 per person)

Steps:

  • Soak ancho chile in 1 cup of hot water for 30 minutes.
  • Preheat grill to medium-high.
  • Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
  • Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
  • Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.

GRILLED SPICY QUAIL



Grilled Spicy Quail image

My dad used to hunt, and quail was his favorite game, so grilled quail regularly appeared on our dinner table. When pressed for time, my mom would marinate the quail in store-bought Italian dressing spiced up with chile powder, grill it, and serve it as an appetizer followed by carne asada. In this recipe, I create the marinade from scratch, with just the right amount of chile powder. Squeeze a lime over the quail and don't be afraid to eat it with your hands-it's messy but delicious! This marinade is also great with chicken.

Yield serves 4

Number Of Ingredients 19

2/3 cup canola oil
1/4 cup freshly grated Parmesan cheese
1/4 cup white wine vinegar
2 tablespoons Chile-Italian Seasoning (recipe follows)
8 semiboneless quail (torso bones removed, but bird is still whole)
Salt and freshly ground black pepper
Lime wedges, for serving
2 tablespoons crumbled dried oregano
1 tablespoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried thyme
1 tablespoon salt
1 tablespoon garlic salt
1/4 teaspoon celery salt
1 tablespoon onion powder
1 tablespoon sugar
2 teaspoons Anaheim chile powder
1 teaspoon freshly ground black pepper
(makes 1/2 cup)

Steps:

  • To make the marinade, whisk the canola oil, Parmesan cheese, vinegar, chile-Italian seasoning, and 2 tablespoons water in a small bowl.
  • Rinse the quail and pat dry. Arrange the quail in a baking dish that is large enough to hold them in one layer, and add the marinade, turning the quail to coat them well. Cover and marinate in the refrigerator, turning the quail once or twice, for at least 1 day and up to 2 days.
  • Remove the quail from the refrigerator and bring to room temperature (about 30 minutes). Prepare a grill to medium-high heat, or heat a grill pan over medium-high heat.
  • Remove the quail from the marinade (discard the marinade), and pat dry with paper towels. Season the quail with salt and pepper, and grill for 3 to 4 minutes on each side, or until just cooked through. The meat should still be slightly pink in the center. Serve with lime wedges.
  • Combine the oregano, parsley, basil, thyme, salt, garlic salt, celery salt, onion powder, sugar, chile powder, and pepper in a glass jar. Screw the lid on tightly, and shake until the mixture is well blended. Store at room temperature for up to 6 months.

FRAGRANT CRISPY QUAIL



Fragrant Crispy Quail image

Categories     Sauce     Side     Fry     Marinate     Steam     Quail     Boil

Yield serves 4 as a main dish with 2 or 3 other dishes, or 6 to 8 as a starter

Number Of Ingredients 9

6 quail, about 1/4 pound each, thawed if frozen
Marinade
3/4 teaspoon salt
2 teaspoons peeled and grated fresh ginger, pressed through a fine-mesh sieve to extract 1 teaspoon juice
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons honey
2 tablespoons dark (black) soy sauce
1/2 cup cornstarch
Corn or canola oil for deep-frying

Steps:

  • Rinse the quail and pat dry with paper towels. Check for pin feathers and pluck any you find.
  • To make the marinade, select a large, shallow bowl or deep plate that fits in your steamer tray. Add the salt, ginger juice, and wine and stir to dissolve the salt. Add the quail and use your fingers to coat each bird well with the marinade. Then, spoon the marinade into their cavities and rub it in with your fingers. Fold back each wing so that the wing tip is behind the neck, as if the quail is relaxing. Arrange the quail so that there is minimal overlap, to ensure even cooking. Put the bowl in the steamer tray and set aside to marinate for 15 minutes.
  • Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Add the steamer tray, cover, and steam the quail for 9 to 11 minutes, or until there is no visible sign of pink rawness at the breast end. (Because the final frying is brief, the quail should be cooked through at this point. However, be careful not to steam away their juiciness.) While the quail steam, place a wire rack on a baking sheet.
  • When the quail are ready, transfer them to the rack, angling them as if they are reclining or standing, so the liquid in the cavities drains out. When cool enough to handle, blot dry with paper towels, removing any bits of residue from the skin.
  • In a small bowl, whisk together the honey and soy sauce. Using your fingers, coat each quail evenly with the mixture. Place the quail on a plate. Wash and dry the rack and return it to the baking sheet.
  • Put 1/4 cup of the cornstarch in a zip-top plastic bag. Standing near the sink, put a quail into the bag and shake a few times to dust lightly. Remove the quail and pat it between your hands over the sink to remove excess cornstarch. Put the quail, breast side up, on the rack. Repeat with the remaining quail, adding the remaining 1/4 cup cornstarch to the bag as needed. Set the quail aside for about 3 hours. As the quail sit, they will dry and absorb the cornstarch. They are ready to fry when most of the powdery white coating has turned light brown. Just before frying, give each quail a quick pat to remove any excess cornstarch.
  • Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350°F on a deep-frying thermometer. (If you don't have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
  • Because the quail brown quickly, you need to use a two-hands, two-utensils frying technique. With a skimmer in one hand and a large spoon in the other, lower a quail into the hot oil. Then immediately spoon the hot oil over the quail so that it fries to a nice, even brown. This only takes 30 to 45 seconds. To make sure the quail is browning evenly, occasionally use both utensils to lift and dip or rotate it in the oil. Because the color deepens slightly once the quail is out of the pan, pull it from the oil when it is just shy of a rich brown. Balance it between the skimmer and spoon as you lift it out, letting any excess oil drip back into the pan, and then return the quail to the rack. Repeat with the remaining quail. Once all the quail are fried, use a paper towel to blot away any clinging oil.
  • To serve, cut each quail in half along the breastbone and place on a large platter. Take to the table and start nibbling.
  • Notes
  • These quail may be reheated in a preheated 350°F oven or toaster oven. Halve them first and put them cut side down to reheat. They are ready when you can hear them gently sizzling, usually about 10 minutes.
  • You may also serve these quail with Salt, Pepper, and Lime Dipping Sauce (page 311); omit the chiles if desired.

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE



Quail Roasted with Honey, Cumin and Orange Juice image

Provided by Mark Bittman

Categories     dinner, easy, quick, one pot, roasts, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

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.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams

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