Best Pareja De Codornices Pair Of Quail Recipes
PAREJA DE CODORNICES (PAIR OF QUAIL )
In between Reynosa and Nueva Laredo, Mexico there is a reservoir (Lake) around which is a campground. On a hill overlooking the lake is a small restaraunt (only those that camp there know of it) which serves a limited menu of specialities, mostly carp taken from the lake. They also serve cordonice (quail) That I believe I could eat my weight in them! The view in the evening as the sun is setting on the other side of the lake is simply magnificient! We sat on the veranda stuffing ourselves with quail and drinking the local Caronas. They tried to protect their recipe but I think I have it figured out. Below is my version of what I think is their recipe.
Provided by Witch Doctor
Categories Quail
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
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.
- In a small saucepan, blend the honey, salt and cinnamon together and heat to boiling.
- Place 1 jalapeno in the cavity of each quail and fold legs over the other half. Coat the quail with the honey/cinnamon mixture and wrap with one bacon strip. Pin together with a toothpick that has been soaked in water (so it will not burn when roasted).
- Roast over a mesquite charcoal fire for about 4 minutes, flip the quail and cook on the other side for about 2 minutes or until cooked to medium-rare.
Nutrition Facts : Calories 662.8, Fat 51.2, SaturatedFat 11.2, Cholesterol 30.8, Sodium 596.3, Carbohydrate 51.3, Fiber 8.3, Sugar 37.4, Protein 8.9
PAREJA DE CODORNICES EN SALSA DE CHILE ANCHO CON MIEL: PAIR OF QUAIL IN ANCHO CHILE-HONEY SAUCE
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.
ANCHO CHILE HONEY BASTED QUAIL
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.
CORDORNICES CON HIGOS (QUAIL WITH FIGS)
Steps:
- Preheat the oven to 465 degrees.
- Rinse and clean the quail and pat dry. Rub them with salt and pepper and tie in shape with string. Grease a casserole with butter. Place the quail, bunch of herbs, bay leaf and onions in the casserole. Sprinkle the quail with flour. Cook them in the preheated oven for about 10 minutes until the flour has browned. Turn them over and add the figs. Pour on the white wine and then stir in the chocolate. Reduce the oven temperature to 350 degrees and continue cooking for another 10 minutes. Serve in the casserole.
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