GRILLED QUAIL SALAD
Provided by Food Network
Yield 4 main course or 8 appetizers
Number Of Ingredients 18
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.
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.
SMOKY BEAN SALAD WITH MOLASSES DRESSING
Just the name of this recipe makes my mouth water! The chipotle chilies give it the smoked flavor. You can use canned beans and save a lot of time. Enjoy! Prep time includes soaking. A Spanish recipe.
Provided by Sharon123
Categories Southwestern U.S.
Time 4h50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place beans in a large bowl.
- Add enough cold water to cover by 2 inches.
- Let stand at least 4 hours.
- or overnight.
- Combine vinegar and mustard seeds in medium bowl.
- Let stand at least 1 hours.
- or up to 4.
- Drain beans.
- Place in a heavy large saucepan.
- Add enough water to cover beans by 3 inches.
- Bring to boil.
- Reduce heat; cover and simmer till tender, about 50 minutes.
- Drain, cool beans completely.
- Whisk sun dried tomatoes, molasses,and chilis into vinegar mixture.
- Gradually whisk in oil.
- Combine beans, onion, and parsley in bowl.
- Add enough dressing to coat salad.
- Season to taste with salt and pepper.
- You can prepare this 6 hours.
- ahead.
- Cover and refrigerate.
- Bring to room temperature.
- before serving.
- Enjoy!
GRILLED QUAIL SALAD
Provided by Craig Claiborne
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
BOAR'S HEAD BOLD® BOURBONRIDGE™ UNCURED SMOKED HAM SUMMER SALAD
Inspired by the rich traditions born in the rolling hills and hidden waterways of Kentucky, Bold BourbonRidge™ Uncured Smoked Ham embodies the American epicurean spirit and captures the sophistication of the majestic thoroughbreds this region is known for. Masterfully crafted with a refined bourbon and patiently smoked with reclaimed charred oak bourbon barrels, each slice celebrates the heritage and pride of the bluegrass state.
Provided by Boar's Head
Categories Trusted Brands: Recipes and Tips
Time 20m
Yield 4
Number Of Ingredients 18
Steps:
- To make the dressing, combine the vinegar, mayonnaise, green onion, honey, Dijon mustard, garlic, lemon juice, dill, parsley, salt, and pepper in a blender or food processor with a metal blade. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Set aside when complete.
- Place mixed greens into a large salad bowl, top with dressing and remaining ingredients, and serve.
Nutrition Facts : Calories 713.4 calories, Carbohydrate 18 g, Cholesterol 37.9 mg, Fat 67.1 g, Fiber 3.3 g, Protein 11.4 g, SaturatedFat 6.2 g, Sodium 1020.9 mg, Sugar 10.2 g
GRILLED QUAIL SALAD WITH HONEY-DIJON DRESSING
Categories Salad Mustard Quail Red Wine Grill/Barbecue Honey Thyme Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 20
Steps:
- For quail:
- Whisk first 7 ingredients in bowl. Add quail; cover and chill overnight.
- For salad:
- Whisk first 6 ingredients in small bowl. Season dressing with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Prepare barbecue (medium-high heat). Grill quail until brown and cooked through, about 6 minutes per side.
- Place greens, carrot ribbons, pine nuts, and sesame seeds in large bowl. Reserve 3 tablespoons dressing. Pour remaining dressing over salad; toss to coat. Season salad with salt and pepper.
- Divide salad evenly among plates, topping each with 2 quail halves. Drizzle quail with 3 tablespoons dressing; serve.
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