Best Savory Pineapple Baked Quail Recipes

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ROAST QUAIL WITH APPLES AND PECANS



Roast Quail with Apples and Pecans image

Throughout the season, quail is always on the Highlands menu. We stuff them with ham, tasso, chicken liver, foie gras, crawfish, or corn bread. Our quail come from a farm in South Carolina, but most butchers or specialty markets sell semi-boneless quail, ideal for stuffing. (Editor's Note: The recipe below is for four quail, enough to serve two people as a main course. If you are cooking for more people, chef Stitt recommends that you prepare two quail for each extra person and adjust the other ingredients proportionally.)

Provided by Frank Stitt

Yield Makes 2 main-course servings

Number Of Ingredients 13

2 firm tart apples, such as Fuji, Braeburn, or Granny Smith
1 teaspoon olive oil
1 carrot, peeled and diced
1 celery stalk, diced
2 shallots, diced
1 cup crumbledCorn Bread
1/4 cup chicken broth or canned low-sodium broth
4 tablespoons unsalted butter, melted
2 thyme sprigs, leaves removed
1/2 cup pecans, lightly toasted, half roughly chopped
Kosher salt and freshly ground black pepper
4 semi-boneless quail, wing tips trimmed, rinsed and patted dry
1 tablespoon canola or olive oil

Steps:

  • Preheat the oven to 450°F.
  • Quarter and core the apples. Dice half of them and set aside. Thinly slice the remainder lengthwise and set aside.
  • In a medium sauté pan, heat the olive oil over medium-high heat. Add the carrot, celery, shallots, and diced apples and sauté until softened, about 5 minutes. Transfer to a bowl and add the crumbled corn bread, then add the chicken broth, melted butter, thyme, and chopped pecans and toss thoroughly with your hands to combine. Season with salt and pepper.
  • Sprinkle the cavity of each quail with salt and pepper, then stuff a little of the corn bread mixture inside. Season the outside of the quail with salt and pepper and tie the legs together with kitchen twine.
  • Heat the oil over high heat in a heavy ovenproof sauté pan just large enough to hold the quail without touching each other. Add the quail and sear, turning occasionally, until golden, 4 to 6 minutes. Transfer the pan to the oven and roast the quail, for 6 to 9 minutes; the breast meat should still be a rosy color.
  • Remove the string from the quail before serving.
  • TO DRINK: Chinon, Jouget; Pinot Noir, Bethel Heights

SAVORY QUAIL TAGINE



Savory Quail Tagine image

Quail cooked in savory spices with vegetables in a tagine for a change from the usual. If you do not own a tagine, a Dutch oven will work perfectly well.

Provided by Buckwheat Queen

Categories     Everyday Cooking

Time 1h30m

Yield 2

Number Of Ingredients 11

1 whole quail
2 tablespoons ras el hanout
2 tablespoons olive oil, or more as needed
3 ounces carrots, cut into 1-inch rounds
1 ounce leeks, cut into 1/2-inch rounds
1 clove garlic, peeled and crushed
10 dried apricots
8 ounces potatoes, cut into 1-inch slices
5 cherry tomatoes
1 teaspoon loomi aswad (dried black lime seasoning)
2 tablespoons chopped fresh cilantro

Steps:

  • Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
  • Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
  • Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
  • Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
  • Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
  • Sprinkle with fresh coriander before serving. Serve with ice cold milk.

Nutrition Facts : Calories 493.1 calories, Carbohydrate 64.6 g, Cholesterol 41.4 mg, Fat 21.6 g, Fiber 11 g, Protein 16.7 g, SaturatedFat 3.9 g, Sodium 81.1 mg, Sugar 30.2 g

PAN-ROASTED QUAIL WITH PORT SAUCE



Pan-Roasted Quail with Port Sauce image

Provided by Michael Lomonaco

Categories     Game     Roast     Christmas     Quail     Port     Red Wine     Fall     Maple Syrup

Yield Serves 4 as an entree or 8 as a first course

Number Of Ingredients 28

Marinade:
1/2 cup dry red wine
1/4 cup good-quality port (preferably not too sweet)
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
2 tablespoons low-salt soy sauce
2 bay leaves
1 teaspoon cracked black pepper
2 cloves garlic, crushed
several sprigs of fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon juniper berries
8 quail, preferably fresh, with breast and backbones removed
2 tablespoons olive oil
Port Sauce:
2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
2 carrots, roughly chopped (about 1/2 cup)
1 onion, diced (about 1/2 cup)
3 ribs celery, roughly chopped (about 3/4 cup)
1 bay leaf
1/2 teaspoon dried thyme
1 clove garlic, crushed with the flat of a knife blade
3 quarts water
1/2 cup veal stock or beef broth
1 cup good quality port
Final Enrichment:
2 tablespoons good-quality port
2 tablespoons unsalted butter

Steps:

  • Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quail and rub thoroughly with the marinade, inside and out. (Don't be afraid to use your hands.) Cover the bowl and refrigerate for several hours or overnight.
  • The Port Sauce accompaniment may be made while the quail is marinating. Combine the bones, vegetables, and seasonings in a roasting pan and roast in a 375°F oven for 2 hours, turning occasionally, until everything is well browned.
  • Transfer the bones and vegetables to a heavy-bottomed stockpot and cover with the water. Bring to a boil, add the beef and veal stock or beef broth, lower the heat to a simmer, and cook 1 1/2 hours. Strain this rich stock into another saucepan, add the cup of port, and simmer again to reduce liquid to 1 1/2 cups. At this point the sauce may be cooled and refrigerated for up to two days. Rewarm the sauce during the quail's preparation and add the final enrichment of port and butter just prior to serving. This will both enhance the final flavor and give the sauce a silken sheen.
  • To cook the quail, preheat the oven to 350°F. Heat 2 tablespoons of olive oil in a castiron or other heavy-bottomed, ovenproof skillet over medium heat. Drain the quail of excess marinade and pan roast, uncovered, until mahogany in color (about 3 minutes on each side). Place the ovenproof skillet and quail in the oven for 9 minutes. Serve immediately with the port sauce.

CRISP QUAIL WITH PINEAPPLE AND GREEN ONION



Crisp Quail with Pineapple and Green Onion image

Provided by Food Network

Categories     appetizer

Time 1h21m

Yield 4 servings

Number Of Ingredients 20

8 quails, quartered
2 tablespoons plum wine or sherry
2 tablespoons chopped fresh, peeled ginger
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green onion
1 teaspoon salt
1 teaspoon freshly ground white pepper
3/4 cup plum wine or Port
1 tablespoon julienned fresh, peeled ginger
1/2 cup brown stock
1/2 cinnamon stick
1 teaspoon chili oil, recipe follows
Salt and freshly ground white pepper
2 tablespoons (1 ounce) unsalted butter
Peanut oil, for deep-frying
About 1 cup rice flour
6 green onions, trimmed and cut in half lengthwise
1/4 fresh pineapple, cut lengthwise, peeled, trimmed, and cut into 10 thin slices
1 cup peanut, light sesame or olive oil
1/4 cup dried red chile flakes

Steps:

  • Mix the marinade ingredients together. Place the quail quarters on a plate and toss with the marinade. Let marinate 1 hour, up to 6 hours, refrigerated.
  • Prepare the sauce: In a medium skillet, over high heat, combine the wine and ginger and reduce by half. Pour in the stock with the cinnamon stick and cook until the sauce thickens. Add the chili oil and season lightly with salt and pepper. Whisk in the butter and correct seasoning to taste. Keep warm.
  • In a deep, heavy saucepan or a deep-fryer, heat about 3 inches of peanut oil to 350 degrees F.
  • Pour the rice flour into a small bowl and make a thick batter using 1/2 to 3/4 cup water. Transfer the quail from the marinade to a clean plate. Pour enough of the batter over the quail to coat well, reserving a little batter. Deep fry until golden, 2 to 3 minutes. Do not overcook. Drain on a clean towel and toss in the reserved sauce. Quail is best when still pink on the inside.
  • Coat the green onions with the remaining batter and fry until golden, 1 or 2 minutes. Drain on clean toweling.
  • To serve, arrange the pineapple slices in a circle around the outer edges of a large ovenproof plate. Warm in the oven. Pile the quail in the center and poke the green onions into the quail at various intervals. Serve immediately.
  • In a saucepan, heat the oil. Stir in the chile pepper flakes and remove from the heat.
  • Cool. Store in a covered jar and use as needed.

ROASTED QUAIL WITH SAVORY APPLE AND CHEDDAR CROUSTADE



Roasted Quail with Savory Apple and Cheddar Croustade image

Provided by Food Network

Categories     main-dish

Time 14h15m

Yield 6 servings

Number Of Ingredients 12

5 MacIntosh apples, peeled and cored
6 tablespoons unsalted butter, divided
1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary)
Salt and freshly ground black pepper
6 disks pre-made pie dough, each 6-inches in diameter
1 cup grated extra-sharp cheddar cheese, divided
1 cup fresh fennel, thinly sliced
6 boned quail, breast bones removed
1 1/2 cups plus 1/2 cup red wine
3 tablespoons dried blueberries
2 tablespoons vegetable oil
1 cup chicken stock

Steps:

  • To prepare the croustade:
  • Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes.
  • Preheat the oven to 450 degrees F.
  • Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano.
  • Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use.
  • To prepare the quail:
  • Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes.
  • Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking.
  • Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours.
  • In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours.
  • Preheat the oven to 450 degrees F.
  • Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through.
  • Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated.
  • Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately.

SAVORY PINEAPPLE BAKED QUAIL



Savory Pineapple Baked Quail image

Easy and simple way to serve quail...this could be used for cornish game hens too.. Great with a rice pilaf and a simple green salad.

Provided by LiisaN

Categories     Quail

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

8 whole quail (skin on)
1 (20 ounce) can sliced pineapple, drained and juice reserved
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon dried rosemary leaves
1 tablespoon cornstarch
1 small lemon, thinly sliced
salt and pepper

Steps:

  • Heat oven to 400 degrees.
  • Arrange quail, breast side down in a 10 inch square baking dish or 3 qt. casserole; set aside.
  • In small bowl, blend pineapple juice, worcestershire sauce, mustard, rosemary and cornstarch.
  • Pour pineapple and lemon slices over quail.
  • Place baking dish in oven.
  • Bake quail, basting occasionally, until they are tender and juices run clear; then bake another 15-30 minutes longer.
  • Arrange quail and pineapple slices on platter.
  • Strain sauce if desired, add salt and pepper to taste and serve on the side.

Nutrition Facts : Calories 506.8, Fat 26.6, SaturatedFat 7.4, Cholesterol 165.7, Sodium 173.9, Carbohydrate 24.2, Fiber 3.6, Sugar 14, Protein 44

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