Best Grilled Quail With Pomegranate Orange Bbq Sauce And Tabouli With Quinoa And Shredded Kale Recipes

QUAIL WITH POMEGRANATE JUS

Steps:

• Combine shallots, Worcestershire sauce, pepper, 2 tablespoons pomegranate juice, 2 teaspoons tarragon, and 1/8 teaspoon salt in a large bowl. Add quail, tossing gently to coat, then marinate, covered and chilled, at least 2 hours and up to 4 hours.
• Remove quail from marinade, scraping off shallots and reserving marinade, then pat quail dry with paper towels and sprinkle with remaining 1/4 teaspoon salt.
• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides. Cook 4 quail, turning over once, until browned and just cooked through, about 5 minutes total. (Quail will be rare.) Transfer cooked quail to a serving dish and keep warm, loosely covered with foil. Cook remaining 4 quail in remaining 2 tablespoons butter in same manner, transferring to serving dish.
• Add reserved marinade to skillet and cook over moderately high heat, scraping up any brown bits with a wooden spoon, until shallots are just softened, about 4 minutes. Stir in remaining 2 tablespoons pomegranate juice and season with salt, then spoon over quail. Sprinkle with pomegranate seeds and remaining teaspoon tarragon.
• To juice a pomegranate, cut in half crosswise, then use a manual or electric juicer. Alternatively, remove seeds from pomegranate and pulse seeds in a food processor until juicy, then transfer seeds to a sieve and drain, pressing on and then discarding solids.

EASY GRILLED QUAIL

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine parsley, paprika, garlic powder, salt, and pepper in a bowl. Add olive oil and stir until evenly combined. Brush seasoned oil over both sides of the quail.
• Grill for 8 minutes. Carefully flip with tongs and grill for 8 minutes more.

POMEGRANATE-CINNAMON GRILLED QUAIL

Steps:

• Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person.

GRILLED QUAIL AND QUINOA TABBOULEH

Steps:

• Preheat a grill or grill pan to medium-high. Pat the quail dry with paper towels. Cut down along the skin on the back of the quail with kitchen shears. Place the quail on a baking sheet and use your palm to gently press down to flatten the bird. Repeat with the remaining quail.
• Whisk the juice of 1/2 lemon, 1 tablespoon olive oil, za'atar, sumac, 1 clove grated garlic, 1 teaspoon salt and a few grinds of black pepper together in a medium bowl. Brush onto the breast side of each quail and grill, breast side down, until dark grill marks appear, 5 to 6 minutes. While breast side is grilling, brush remaining marinade onto the back side of the quail. Flip the quail and continue grilling until the meat is slightly firm to touch (it will feel like cooked chicken) and the juices run clear when the thickest part of the breast is pierced or an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
• Meanwhile, whisk the remaining juice of 1 1/2 lemons, remaining 3 tablespoons olive oil, remaining 2 cloves grated garlic, 1 teaspoon of salt and a few grinds of black pepper together in a large bowl. Fold in the quinoa, tomatoes, cucumber, parsley, mint and dill until well combined. Serve the quail alongside the tabbouleh.

GRILLED QUAIL WITH POMEGRANATE MOLASSES AND HORSERADISH GLAZE WITH SPICY WALNUTS AND TANGERINE VINAIGRETTE

Steps:

• Combine all ingredients in a small bowl.;
• Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.;
• Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
• Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
• Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
• Combine all ingredients in a small bowl and season with salt and pepper to taste.
• Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
• Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.