Post by orly152 on Jun 6, 2012 3:11:17 GMT -7
Batter-fried quail:
12 quail
3 cups water
1 Tbsp. salt
1 cup pancake or biscuit mix
2 tsp. onion powder
2 tsp. seasoned salt
1/4 tsp. seasoned pepper
2 envelopes instant chicken broth
vegetable oil
Cover quail with salted water. Chill at least one hour. Combine remaining ingredients in a paper bag. Remove quail from water, and shake in bag of mix. Fry in hot oil only until golden brown. Serves 6.
Grilled quail:
2 quail (skin on) per person
lemon juice
salt and pepper to taste
butter
breadcrumbs
Sprinkle quail with lemon juice; salt and pepper. Dip in melted butter and roll in breadcrumbs. Grill about 5-6 minutes on each side.
Baked pineapple quail:
8 whole quail (skin on)
1 can (20 oz.) sliced pineapple (drain and reserve juice)
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. dried rosemary
1 Tbsp. cornstarch
1 small thinly sliced lemon
salt and pepper to taste
Preheat oven to 400° F. Arrange quail, breast-side down, in a shallow baking dish. Blend pineapple juice, Worcestershire sauce, mustard, rosemary, and cornstarch. Pour pineapple juice mixture over quail. Bake uncovered for 20 minutes. Turn quail breast-side up and arrange pineapple and lemon slices over quail. Baste with sauce and bake until quail are fork tender, 15-30 minutes longer. Salt and pepper sauce to taste and serve over quail. Serves 4.
Drunken quail:
6 quail
6 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1/2 cup sherry
salt and pepper to taste
3 ounces chopped mushrooms
6 ounces long grain wild rice (cooked)
Brown quail in butter. Remove birds to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms, and pour over quail. Cover and bake at 350° for 1 hour. Serve over rice. Serves 6.
Stuffed quail:
4 quail (skin on)
dressing (see below)
salt and pepper to taste
4 Tbsp. vegetable oil
flour
1 cup chicken broth or hot water
Stuff birds lightly with dressing; salt and pepper. Place birds in a deep saucepan with vegetable oil. Cook until well browned, reduce heat, and cook slowly for 20-30 minutes. Make gravy of drippings thickened with flour, and add the chicken broth or hot water. Serves 2-4.
Dressing:
1-1/2 cups dry bread crumbs
1-1/2 cups of finely chopped celery
half finely cut onion
1/3 tsp. poultry seasoning
1 egg (or 3 or 4 quail eggs)
1/3 tsp. dried savory
1/3 tsp. salt
1/4 tsp. powdered rosemary
1/3 cup broth or water
Combine all ingredients and mix well. Stuffs 6-8 birds.
Home-pickled eggs:
5 dozen peeled hard-boiled eggs
pickling solution:
2 pints white vinegar
1 pint water (less for tangy eggs)
2 Tbsp. salt
1 medium chopped onion
1 ounce pickling spice (2 ounces for spicy eggs)
Bring pickling solution to a boil and simmer for a few minutes. Let cool and strain. Place eggs in sterilized quart canning jar. Cover eggs with cooled solution. For best flavor, let eggs soak in solution in the refrigerator for at least three days.
Hard-boiled quail eggs:
Place 2-5 dozen eggs in cool water with a pinch of salt and bring to a boil. Hard boil 5 minutes, stirring frequently to prevent yolks from settling to one side. Plunge into cold water until cool enough to handle. Eggs peel easier if one week old before cooking. Place in cold water or refrigerator until very cold before peeling. Peel by rolling egg on hard surface to loosen shell. Shells can also be dissolved by placing in full-strength vinegar for about 12 hours, agitating every several hours. This leaves the egg enclosed in the membrane.
Serving suggestions: Dip in sea salt; coat with lemon mayonnaise then serve on salad; dip in favorite salad dressing; heat in cheese sauce; sprinkle with cheese and brown under broiler; heat in curry sauce and serve with rice.
12 quail
3 cups water
1 Tbsp. salt
1 cup pancake or biscuit mix
2 tsp. onion powder
2 tsp. seasoned salt
1/4 tsp. seasoned pepper
2 envelopes instant chicken broth
vegetable oil
Cover quail with salted water. Chill at least one hour. Combine remaining ingredients in a paper bag. Remove quail from water, and shake in bag of mix. Fry in hot oil only until golden brown. Serves 6.
Grilled quail:
2 quail (skin on) per person
lemon juice
salt and pepper to taste
butter
breadcrumbs
Sprinkle quail with lemon juice; salt and pepper. Dip in melted butter and roll in breadcrumbs. Grill about 5-6 minutes on each side.
Baked pineapple quail:
8 whole quail (skin on)
1 can (20 oz.) sliced pineapple (drain and reserve juice)
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. dried rosemary
1 Tbsp. cornstarch
1 small thinly sliced lemon
salt and pepper to taste
Preheat oven to 400° F. Arrange quail, breast-side down, in a shallow baking dish. Blend pineapple juice, Worcestershire sauce, mustard, rosemary, and cornstarch. Pour pineapple juice mixture over quail. Bake uncovered for 20 minutes. Turn quail breast-side up and arrange pineapple and lemon slices over quail. Baste with sauce and bake until quail are fork tender, 15-30 minutes longer. Salt and pepper sauce to taste and serve over quail. Serves 4.
Drunken quail:
6 quail
6 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1/2 cup sherry
salt and pepper to taste
3 ounces chopped mushrooms
6 ounces long grain wild rice (cooked)
Brown quail in butter. Remove birds to baking dish. Add flour to butter. Stir well. Slowly add broth, sherry, and seasonings. Blend thoroughly. Add mushrooms, and pour over quail. Cover and bake at 350° for 1 hour. Serve over rice. Serves 6.
Stuffed quail:
4 quail (skin on)
dressing (see below)
salt and pepper to taste
4 Tbsp. vegetable oil
flour
1 cup chicken broth or hot water
Stuff birds lightly with dressing; salt and pepper. Place birds in a deep saucepan with vegetable oil. Cook until well browned, reduce heat, and cook slowly for 20-30 minutes. Make gravy of drippings thickened with flour, and add the chicken broth or hot water. Serves 2-4.
Dressing:
1-1/2 cups dry bread crumbs
1-1/2 cups of finely chopped celery
half finely cut onion
1/3 tsp. poultry seasoning
1 egg (or 3 or 4 quail eggs)
1/3 tsp. dried savory
1/3 tsp. salt
1/4 tsp. powdered rosemary
1/3 cup broth or water
Combine all ingredients and mix well. Stuffs 6-8 birds.
Home-pickled eggs:
5 dozen peeled hard-boiled eggs
pickling solution:
2 pints white vinegar
1 pint water (less for tangy eggs)
2 Tbsp. salt
1 medium chopped onion
1 ounce pickling spice (2 ounces for spicy eggs)
Bring pickling solution to a boil and simmer for a few minutes. Let cool and strain. Place eggs in sterilized quart canning jar. Cover eggs with cooled solution. For best flavor, let eggs soak in solution in the refrigerator for at least three days.
Hard-boiled quail eggs:
Place 2-5 dozen eggs in cool water with a pinch of salt and bring to a boil. Hard boil 5 minutes, stirring frequently to prevent yolks from settling to one side. Plunge into cold water until cool enough to handle. Eggs peel easier if one week old before cooking. Place in cold water or refrigerator until very cold before peeling. Peel by rolling egg on hard surface to loosen shell. Shells can also be dissolved by placing in full-strength vinegar for about 12 hours, agitating every several hours. This leaves the egg enclosed in the membrane.
Serving suggestions: Dip in sea salt; coat with lemon mayonnaise then serve on salad; dip in favorite salad dressing; heat in cheese sauce; sprinkle with cheese and brown under broiler; heat in curry sauce and serve with rice.
