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Grilled Quail Salad

Type: Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/2 cup 118mlOrange juice
1   Lemon - juiced, and
  Cut into quarters
2   Bay leaves
1   Lemongrass stalk - crushed to
  Release its oils
2   Star anise - (to 3)
2 tablespoons 30mlMolasses
2 tablespoons 30mlSoy sauce
2   Chili pepper pods
  (or 1/2 tspn crushed chili peppers)
2   Garlic cloves - peeled, crushed
1 tablespoon 15mlGrated ginger
8   Quail - breast bone removed,
2 cups 220g / 7.8ozMesclun salad mix
  (or use your own mix of tender salad
2 tablespoons 30mlDijon mustard
3 tablespoons 45mlRice wine vinegar
2 tablespoons 30mlHoney
1/2 cup 118mlFragrant extra-virgin olive oil
1   Papaya - pitted, peeled,
  And sliced
1   Mango - peeled, pitted,
  And sliced
1/2 cup 55g / 1.9ozShelled pumpkin seeds - toasted, salted

Recipe Instructions

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.

This recipe yields 4 main course or 8 appetizer servings.

MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B06)


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