Best Ancho Chile Honey Basted Quail Recipes

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QUAIL IN ANCHO CHILE & HONEY SAUCE



Quail in Ancho Chile & Honey Sauce image

I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per person. Prep time includes marinating the quail overnight.

Provided by EdsGirlAngie

Categories     Quail

Time P1DT35m

Yield 2 serving(s)

Number Of Ingredients 14

4 semi-boneless quail
4 tablespoons olive oil
1 1/2 ounces pure dried ancho chile powder
2 tablespoons chopped garlic
3/4 tablespoon vegetable oil
1/4 onion, finely chopped
2 tablespoons pure dried ancho chile powder
4 tablespoons honey
1 cup chicken broth
2 teaspoons cornstarch, dissolved in
2 teaspoons cold water
salt
1 pinch ground cinnamon
1 pinch ground cloves

Steps:

  • In a plastic zipper bag, combine the olive oil, 1-1/2 ounces ancho chile powder, and garlic with the quail and refrigerate overnight.
  • To make the sauce: saute the onion in the vegetable oil in a medium saucepan until onion is transparent and soft but do not brown.
  • Add the ancho chile powder, and pinches of cinnamon and cloves and stir together for a minute or two; then add the chicken broth and bring to a boil.
  • Reduce heat and add honey, stirring over low heat until dissolved.
  • Stir in the cornstarch dissolved in water and whisk sauce until thickened.
  • Season with salt to taste.
  • To prepare the quail: Remove quail from marinade.
  • On a very hot grill or skillet, cook quail skin side down for about 5 minutes; flip over and cook for another 4 or 5 minutes or until medium-rare (some pink is fine).
  • Serve with ancho-honey sauce drizzled over.

Nutrition Facts : Calories 968.2, Fat 63.9, SaturatedFat 12.8, Cholesterol 165.7, Sodium 792.2, Carbohydrate 57.5, Fiber 10.4, Sugar 37.6, Protein 49.5

PAREJA DE CODORNICES EN SALSA DE CHILE ANCHO CON MIEL: PAIR OF QUAIL IN ANCHO CHILE-HONEY SAUCE



Pareja de Codornices en Salsa de Chile Ancho con Miel: Pair of Quail in Ancho Chile-Honey Sauce image

Provided by Food Network

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 12

1/2 cup virgin olive oil
4 tablespoons chopped garlic
3 ounces ancho chile powder
8 medium glove-boned (semi-boneless) quail
3 ounces ancho chiles (about 7 whole)
2 cups boiling water
1 1/2 tablespoons canola oil
1/2 medium onion, finely chopped
1/2 cup honey
Salt
Pinch cinnamon
Pinch ground cloves

Steps:

  • For the marinade: In a glass bowl mix the olive oil, garlic, and ancho chile powder. Add the quail, cover, and refrigerate for at least 4 hours, or overnight, if possible.
  • For the sauce: Stem, seed and devein the chiles. Place them, 1 or 2 at a time, in a dry cast-iron skillet that has been heated to medium-hot. Cook over medium-high heat, turning several times, until toasted, 40 to 60 seconds. Transfer to a bowl and cover with boiling water; soak 20 minutes.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook gently until soft; 5 to 6 minutes. Set aside.
  • Strain chiles, reserving the liquid. Transfer chiles to a blender and add about 1 cup of the reserved liquid. Puree until smooth, then push the mixture through a medium mesh strainer into a saucepan with the onion. Stir in honey, salt, and seasonings. Heat to boil, reduce heat, and simmer gently 8 minutes.
  • On a very hot grill or cast-iron skillet, set the quail skin-side down, for about 4 minutes. Flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.
  • Put 3 ounces of sauce on a dinner plate and put the quail on top.

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

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

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.

Ancho Chile Honey Basted Quail Recipes

The ancho chile honey basted quail recipe is a popular dish that features the unique and delicious flavors of ancho chiles and honey. This recipe usually involves marinating the quail in a flavorful mixture of ancho chiles, honey, garlic, and lime juice. Then, the quail is grilled or roasted until the skin is crispy, and the meat is tender and juicy.
What are ancho chiles?
Ancho chiles are dried poblano peppers that are commonly used in Mexican cuisine. These chiles have a milder heat level than other chiles and are prized for their complex, fruity flavor. Ancho chiles can be rehydrated and used in a variety of dishes, such as stews, marinades, and sauces.
The benefits of using honey in cooking
Honey is a natural sweetener that has been used in cooking for centuries. It is loaded with antioxidants and is a great source of energy. In addition, honey has antibacterial properties and can help soothe a sore throat or cough. Using honey in this recipe not only adds sweetness but also adds depth of flavor and color to the dish.
Preparation of ancho chile honey basted quail recipe
To prepare the ancho chile honey basted quail recipe, start by soaking the ancho chiles in hot water for about 20 minutes. While the chiles are soaking, combine honey, garlic, lime juice, salt, and pepper in a bowl. Once the chiles have rehydrated, remove the stems, seeds, and membranes, and chop them finely. Mix the chopped ancho chiles with the honey mixture. Take the quail and season it with salt and pepper, inside and out. Then, stuff the cavity of each quail with a bit of the ancho chile mixture. Tie the legs together with twine. Preheat the oven or grill to 400 degrees F. If using the oven, place the quail on a baking sheet and roast for about 20-25 minutes, or until the skin is crispy and the meat is cooked through. If using the grill, place the quail directly over the coals and grill for about 10-15 minutes per side. During the last few minutes of cooking, brush the quail with the remaining honey and ancho chile mixture, basting them generously. The honey will caramelize slightly, giving the quail a beautiful glaze.
Serving suggestions
The ancho chile honey basted quail recipe pairs well with a variety of side dishes, such as roasted vegetables, rice pilaf, or mashed sweet potatoes. This dish is perfect for a fancy dinner party or a special occasion but is also easy enough to make for a weeknight meal. The quail meat is tender, succulent, and full of flavor, making it a dish that will impress your guests or family. In conclusion, the ancho chile honey basted quail recipe is a delicious and flavorful dish that is easy to prepare and perfect for any occasion. The combination of honey, ancho chiles, garlic, and lime juice creates a flavorful and unique marinade that complements the quail's tender and juicy meat. This recipe is a must-try for anyone looking to showcase their cooking skills and impress their loved ones with a show-stopping dish.

Valuable Tips for Making Ancho Chile Honey Basted Quail Recipes

When it comes to preparing ancho chile honey basted quail recipes, there are a few things that home cooks and professional chefs need to keep in mind. These tips can help those who are new to cooking quail, as well as those who want to experiment with different flavors and techniques.
1. Choose High-Quality Quail
First and foremost, it's important to choose high-quality quail when making ancho chile honey basted quail recipes. This means selecting birds that are fresh, plump, and free from any blemishes or bruises. When shopping for quail, look for birds that have a pinkish hue and clean skin. Avoid any that have a gray color, as this indicates that they have been frozen or are not fresh.
2. Brine the Quail
Before cooking quail, it's recommended to brine the birds. This helps to keep the meat moist and tender, which is especially important when grilling or roasting quail. To make a basic brine, mix together water, salt, and sugar, along with any other seasonings you prefer. Soak the quail in the brine for several hours or overnight before cooking to get the best results.
3. Use Fresh Ancho Chile Peppers
Ancho chile peppers are an essential ingredient in ancho chile honey basted quail recipes. To get the best flavor and heat from the peppers, it's recommended to use fresh ancho chile peppers rather than dried ones. Fresh peppers have a stronger flavor and aroma, which can help to elevate the dish. When shopping for ancho chile peppers, look for ones that are firm, shiny, and free from any wrinkles or blemishes.
4. Prepare the Ancho Chile Honey Marinade
The key to making ancho chile honey basted quail recipes is the marinade. To prepare the marinade, you'll need ancho chile peppers, honey, vinegar, garlic, and other seasonings of your choice. Blend the ingredients together in a food processor or blender until they form a smooth paste. The marinade should be thick enough to coat the quail and stay on during cooking.
5. Baste the Quail with the Marinade
To infuse the quail with flavor, it's important to baste the birds with the ancho chile honey marinade during cooking. Brush the marinade over the quail several times during the grilling or roasting process to help build layers of flavor. This will also help to create a sticky, caramelized exterior on the quail.
6. Cook the Quail to the Right Temperature
To ensure that the quail is safe to eat and has the right texture, it's important to cook it to the right temperature. Quail should be cooked to an internal temperature of 165°F (74°C) to be safe to eat. Use a meat thermometer to check the temperature of the quail before removing it from the heat.
7. Rest the Quail Before Serving
Once the quail is cooked, it's important to let it rest for a few minutes before serving. This allows the juices to redistribute and the meat to become more tender. Cover the quail with foil and let it rest for 5-10 minutes before slicing or serving it whole.
8. Serve the Quail with Complementary Sides
Ancho chile honey basted quail recipes pair well with a variety of sides, depending on the occasion and personal taste. Some popular options include roasted root vegetables, creamy mashed potatoes, or a light salad. Consider choosing sides that are flavorful but not too heavy, as the quail itself is quite rich.
In Conclusion
By keeping these tips in mind, home cooks and chefs can make delicious ancho chile honey basted quail recipes that are full of flavor and texture. Whether grilling or roasting, marinading or basting, every step of the cooking process can be done with precision and care to ensure that the final dish is a hit with everyone who tries it.

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