Best Braised Quail And Caramelized Shallots With Soft Polenta Recipes

QUAIL MEATLOAF ON POLENTA AND BRAISED CABBAGE

Steps:

• To make the quail stock:
• Roast the reserved quail bones and skin in an ovenproof saucepan until the bones take on color. Transfer the pan to the stovetop and set over medium-high heat. Add the onion, garlic, rosemary, and sage. Add the wine and let it evaporate. Add the water and simmer the stock until it has reduced to one-quarter its original volume; you should have about 1 cup of stock. Strain out the solids and reserve.
• To make the meatloaf:
• Preheat the oven to 400 degrees F.
• Grind the reserved quail meat in a meat grinder; you'll need 1 pound of meat. In a medium bowl, immerse the bread in the milk until it's soaked. Meanwhile, combine the quail meat, sausage, eggs, Parmesan, parsley, and 1 teaspoon of the sage in a large bowl. Season with salt, pepper, and nutmeg. Squeeze the bread to remove excess milk (discard the milk) and add it to the bowl. Mix well. Divide the mixture in half, and form each half into a loaf no wider than 3-inches in diameter. Roll each loaf in the breadcrumbs. Refrigerate for 1 hour.
• Melt 4 tablespoons of butter with the olive oil in a large ovenproof saute pan set over medium-high heat. When the butter solids turn brown, sear both meatloafs until browned on all sides (if they don't both fit, sear them one at a time, adding more butter for the second loaf). Add the shallots, garlic, sage sprigs, and rosemary to the pan. When the onion begins to color, add the wine, let it evaporate, and then add 3/4 cup of the quail stock.
• Bake until the juices run clear when pricked with a skewer, 45 to 60 minutes. Transfer the meatloaf to a clean plate, remove and discard the sage and rosemary sprigs, and make the sauce in the pan. Add the cream and use a hand blender to puree the pan sauce. Set the pan over medium heat and let it reduce to a pleasing saucy consistency.
• To make the cabbage:
• Heat the butter and olive oil in a large braising pan set over medium heat. Add the onion and garlic, cook until softened but not browned, about 5 minutes. Add the cabbage and carrots, season with salt and pepper, and stir. Cover and reduce the heat to medium-low heat. When the cabbage begins to wilt, add the wine, and let it evaporate. Add the remaining 1/4 cup of quail stock. Let the pan dry out, reduce the heat to very low, cover tightly, and braise until the cabbage is very tender and starts to color and stick to the pan, 45 minutes to 1 hour.
• To serve:
• Cut the meatloaf into 1/3-inch thick slices and then cut each slice in half. Use an ice cream scoop to portion about 1/4 cup of polenta in the middle of a plate. Press a piece of plastic wrap on top and flatten the polenta to a circle that's about 4-inches in diameter and 1/4-inch thick. Fan the meatloaf slices over the polenta, scoop some braised cabbage alongside and spoon the sauce over everything. Finish with freshly ground pepper and a drizzle of olive oil.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 350 degrees.
• Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
• Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
• Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
• After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

SOFT POLENTA

Steps:

• Add 4 1/2 cups water, 1 tablespoon salt and the olive oil to a medium saucepot and bring to a simmer over medium heat. Whisk in the cornmeal in a steady stream, until it is all incorporated and smooth.
• Reduce the heat to medium low and continue to cook at a simmer until the polenta is creamy and fully hydrated, 30 to 40 minutes.
• Take the saucepot off the heat and whisk in the butter and Parmesan. Season with additional salt and pepper. Transfer the polenta to a large serving bowl and serve.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

BROILED POLENTA WITH VEGETABLES AND CARAMELIZED SHALLOTS

Steps:

• To make the polenta, set aside a 10 x 10inch shallow baking dish or other comparable dish. Bring the vegetable stock, salt, and rosemary to a boil in a mediumsize saucepan. Reduce the heat to a simmer, then gradually sprinkle in the cornmeal, whisking constantly with a wire whisk. Cook the polenta, whisking all the while, until it begins to pull away from the sides of the pan, about 7 minutes. Whisk in the butter, Parmesan cheese, and mozzarella cheese.
• Scrape the polenta into the reserved baking dish and smooth over the top. Let cool for 10 minutes, then cover and chill for at least 1 hour, or until cold throughout. When you are ready to broil the polenta, cut it into 12 squares or diamonds. Lightly brush both sides of each piece with the olive oil, and place the polenta on a baking sheet. Set aside while you cook the vegetables.
• To cook the vegetables, melt the butter in a mediumsize skillet over medium heat. Add the largest of the shallots and cover the pan. Cook 5 minutes, shaking the pan occasionally. Add the smaller shallots, sprinkle on the sugar, then sprinkle on a few tablespoons of water. Lower the heat, cover the pan, and cook until caramelized and soft, about 25 minutes. Continue to shake the pan on occasion while the shallots are cooking.
• Heat 1 tablespoon of the oil in a large, nonstick skillet over medium heat. Add the shiitake caps and saute until brown and juicy. Remove onto a plate. Add the remaining oil, then toss in the red peppers. Cook 2 minutes, then mix in the zucchini. Cook the vegetables, tossing often, until they are tender, yet crisp. Make a small well in the center of the pan and add the garlic. Cook 1 minute before mixing it into the vegetables. Stir in the shallots and shiitake mushrooms, then season generouly with salt and pepper. Keep the vegetables warm over low heat.
• Broil the polenta until golden brown on top and hot throughout. Serve 2 polenta squares on each plate with some vegetables along the center. Garnish with rosemary sprigs

QUAILS WITH ROSEMARY ON SOFT POLENTA

Steps:

• To prepare the quails, preheat the oven to 425 degrees. Place 1 sprig of rosemary in the cavity of each quail, cutting the sprigs as needed to fit. Wrap 2 pieces of pancetta around each quail and tie securely with string. Set aside.
• To prepare the polenta, combine the water and salt in a medium-size saucepan. Bring to a boil over medium heat. Whisking constantly, add the cornmeal to the pan very gradually, pouring it in a light, steady stream. Change from a whisk to a wooden spoon and reduce the heat so that the mixture is at a slow simmer. Stir constantly until the polenta thickens, about 10 minutes.
• Meanwhile, when the polenta is almost done, place the quails in the oven and roast for 10 minutes. Remove the string. Divide the polenta among 4 plates and top each serving with 2 of the quails. Garnish with a sprig of rosemary and serve immediately.

CARAMELIZED SHALLOTS

Steps:

• Peel shallots and cut lengthwise into 1/8-inch slices.
• Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
• Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

BRAISED QUAIL WITH WHITE WINE

Steps:

• Wipe the quail dry with paper towels and set aside.
• Preheat oven to 350 degrees.
• Using a frying pan that can go into the oven and on top of the stove (preferably cast iron) soften the shallot in the butter. Add shallots to a bowl with the mushrooms, breadcrumbs, parsley, tarragon, salt and pepper. Mix well and moisten with a little of the white wine. Stuff the mixture into the bird cavities.
• Heat the oil in the skillet. Add the stuffed quail, breast down and brown lightly. Add the remaining wine and the garlic cloves. Cover and bake in the oven for 15 minutes. Turn the quail breast up, turn up the heat to 400 and continue cooking for five to 10 minutes or until the quail are cooked.
• Remove the quail to a heated platter. Bring the sauce in the skillet to a boil over high heat and reduce by about a third. Remove the garlic cloves and season to taste with salt and pepper. Pour the sauce over the quail, sprinkle with almonds and serve.

HOW TO MAKE PERFECT POLENTA

Steps:

• Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
• Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
• Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.