Best 21s Quail Salad Recipes

CRISPY SMOKED QUAIL SALAD WITH BOURBON-MOLASSES DRESSING

Steps:

• Whisk together the honey, ketjap manis, and oil in a medium bowl. Nestle the quail in the marinade, ensuring that each inside cavity is moistened, and refrigerate for at least 1 hour. Drain the quail and cold-smoke (see below) for about 15 minutes. The quail should not cook in the process.
• Whisk together the molasses, vinegars, and shallot in a small bowl. Whisk in the olive oil, season with salt and pepper, and stir in the bourbon.
• Whisk the ingredients together in a small bowl and set aside. The batter should be the consistency of whipping cream in order to lightly coat the quail.
• Heat 2 1/2 inches of the frying oil in a deep skillet (large enough to hold the quail in a single layer) to about 350°F. Dip the quail in the batter. Lift them out of the batter and hold over the container, letting the excess drip off. Fry the quail for about 4 minutes, turning once. Drain them on paper towels, cool slightly, and cut into quarters (2 legs and 2 breasts).
• Place 4 pear wedges on each of four plates. Toss the greens with a few spoonfuls of dressing and the celery hearts and pickled onions, and divide among the plates. Top the salads with the quail and sprinkle with spiced pecans. Drizzle with more dressing, if desired.
• Cold smoking allows you to cool the smoke before it reaches the food (so the food absorbs flavor without cooking. To cold-smoke, open the vents on both the bottom of the grill and the lid. Remove the lid and top rack from the grill, and center a disposable roasting pan on the coals. Place 1 1/2 cups of sawdust in the pan. Fill the drip pan between the grill and the hot coals with an aluminum or metal tub of ice. Cover the grill and smoke for 15 minutes.

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 WITH CREAMY GARLIC VINAIGRETTE

Steps:

• Make vinaigrette:
• Mince garlic and in a small bowl stir together with mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt.
• Roast and peel bell pepper . Cut pepper into 1/4-inch dice. Separate lettuce leaves from head, leaving them whole, and discard coarse stems from watercress. Cut mushrooms into 1/4-inch-thick slices.
• Prepare grill.
• Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail on a lightly oiled rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until skin is well browned but meat is still pink. (Alternatively, grill quail in a hot well-seasoned ridged grill pan over moderately high heat.)
• In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

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.

GRILLED QUAIL SALAD

Steps:

• The quail may be prepared and seasoned the day before. If they are, cover with plastic wrap and refrigerate until ready to cook.
• Carefully run a sharp knife lengthwise up and down one side of the backbone of each bird. Open each up, skin side down, on a flat surface, and carefully run the knife lengthwise up and down the other side of the backbone to cut it away. Discard the backbones.
• Gently press with the fingers on either side of the breast bones to make the birds lie flat. Carefully cut away breast bones, using the knife tip.
• Rub quail evenly on both sides with the mustard and oil. Smear them with the garlic, thyme, peppercorns and salt. Put the quail in a bowl and let stand until ready to use.
• When ready to cook quail, preheat a charcoal grill or the oven broiler to high.
• Arrange quail skin side down and flat on the charcoal grill or, if the broiler is to be used, place a rack on a baking dish and arrange the quail skin side up. Grill about 5 minutes on one side and turn. Cook 3 to 5 minutes longer.
• For the broiler, place quail about 4 inches from heat source. Broil about 4 minutes and turn. Broil about 3 to 5 minutes more.
• When ready to serve quail put the salad greens in a large skillet and start heating, stirring. Quickly pour the salad dressing over all and toss briefly until warm and the salad greens start to wilt. Do not overcook or allow greens to wilt completely.
• Arrange an equal portion of greens on each of 4 salad plates. Arrange 1 quail on each serving.

SAUTEED QUAIL SALAD

Steps:

• To make dressing, combine all ingredients in a blender, except for the oil. Blend until well combined. With the blender on low speed, drizzle 1 1/2 cups extra-virgin olive oil into blender. Chill.
• Combine all of the quail marinade ingredients except oil and butter. Add the quail and marinate for at least 3 hours in the refrigerator. Remove the quail from the marinade and saute in olive oil and butter. Cook for 2 to 4 minutes on each side. They will turn a golden dark oak color.
• Combine the lettuce, spring mix, tomato, onion, and cilantro in a large bowl. Dress the salad with dressing. Divide salad onto 4 salad plates. Cut the quail in 1/2 and place at the base of the salad. Garnish with chives or scallions and serve.

21'S QUAIL SALAD

Steps:

• Preparation.
• 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.