Indulge in the exquisite flavors of Basil Scented Quail, a dish that harmoniously blends the delicate taste of quail with the aromatic essence of fresh basil. This culinary masterpiece is elevated by a medley of tantalizing spices and herbs, creating a symphony of flavors that will captivate your taste buds. Accompanying this delectable main course are three extraordinary recipes: a refreshing Avocado and Grapefruit Salad, a tangy and sweet Red Cabbage Slaw, and a rich and creamy Mashed Cauliflower. Each recipe is meticulously crafted to complement the flavors of the Basil Scented Quail, offering a delightful balance of textures and tastes. Embark on a culinary journey with this comprehensive guide, which provides step-by-step instructions and insightful tips to ensure a successful and memorable dining experience.
Here are our top 9 tried and tested recipes!
MUSHROOM-STUFFED QUAIL
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat the oven to 400 degrees F.
- Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
- Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
- Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
- Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
- In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.
CHARCOAL-GRILLED STUFFED QUAIL
The chef Bill Neal, of Crook's Corner in Chapel Hill, N.C., taught Craig Claiborne how to make this delectable recipe in 1985. Eating well, Mr. Neal said, was his family's preoccupation in their small farming community near Gaffney, S.C. "Both my grandmothers were marvelous cooks, but no one in that community ever thought of going to a restaurant. It was all home cooking."
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a charcoal grill until white ash forms on top of the coals.
- Split each quail neatly along the backbone. Set aside.
- Put the bacon or salt pork and garlic on a flat surface and chop until almost a paste. Put the mixture in a mixing bowl and add the bread crumbs, carrot, celery, basil, parsley, thyme, salt and pepper. Blend thoroughly with the fingers.
- By hand, carefully separate a portion of the breast meat from the bone, to form a small pocket. Push equal portions of the pork stuffing into the cavities. Push any additional stuffing under the skin of the birds without breaking the skin. Brush the birds all over with bacon fat or oil.
- Place the quail skin side down on the grill and cook until nicely browned on one side, 4 to 5 minutes. Turn and press the outer portions together to give the bodies more of their original shape. Let cook 4 to 5 minutes on the second side, or until the desired doneness is reached.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 14 grams, Sodium 617 milligrams, Sugar 1 gram
PAN-COOKED QUAIL, VIETNAMESE-STYLE
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
- Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
- Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHERN STEAMED QUAIL
Provided by Food Network
Time 1h7m
Yield 4 to 5 people, 2 quail each
Number Of Ingredients 8
Steps:
- Wash quail and pat dry with paper towels. Lightly season each bird with salt, pepper, garlic powder, and seasoning salt. Cover and efrigerate for at least 2 hours. Pour flour into a gallon plastic bag. Taking 2 quail at a time, put them in the flour and shake off excess.
- Preheat the oven to 325 degrees F.
- Next, fry the quail in a pan or Dutch oven. You'll want to fill your cooking pan 1/2 way full with oil and heat to 350 degrees F. Fry until lightly brown, approximately 8 to 10 minutes. Place the birds in a baking dish as they are removed from the oil. Pour the chicken broth around quail, but do not pour it directly on top of the birds. Broth should come 1/3 up the side of the bird. You may need more than 16 ounces of broth depending on the size of your quail. Pour wine around the birds. Cover the dish with foil and bake for about 35 minutes. Remove foil and cook for another 5 to 10 minutes.
BASIL SCENTED QUAIL
I wanted to use up our massive amount of Greek Basil and this seemed like a delicious way to do so. Cook times are estimated
Provided by Satyne
Categories Quail
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the lemon into quarters, then on each quarter, cut in half crosswise.
- Take a little of the basil and push into the cavity of the quail, then add the lemon, then add more basil until full, repeat for all birds.
- Place any remaining basil into the baking dish and place birds on top.
- Rub the tops of the birds with olive oil.
- Sprinkle or grind salt over the birds.
- Roast at 180 degrees celcius for approx 20 minutes.
- Check for doneness.
- If nearly done, grill for approx 10 minutes, until golden.
- Crumble the feta over the top, as much or as little as you like.
Nutrition Facts : Calories 511.9, Fat 33, SaturatedFat 11.9, Cholesterol 192.4, Sodium 452.4, Carbohydrate 3.7, Fiber 1.1, Sugar 1.7, Protein 48.6
BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE
Steps:
- Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
- Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
- In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
- Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
- Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
- Preheat the oven to 350 degrees F.
- Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
- Serve the stuffed quail atop cranberry-bourbon sauce.
QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE
Provided by Mark Bittman
Categories dinner, easy, quick, one pot, roasts, main course
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
- After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.
Nutrition Facts : @context http, Calories 522, UnsaturatedFat 22 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 572 milligrams, Sugar 9 grams
PALMIERS DU BASILIC (BASIL-SCENTED SAVORY COOKIES
From William-Sonoma Savoring Appetizers, this recipe from Provence, usually served with an aperitif, might also be spread with a tapenade or topped with shredded Gruyère. Prep time does not reflect 20 minute time in the freezer.
Provided by Julie Bs Hive
Categories Savory
Time 25m
Yield 20-22 pastries
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°.
- In a small food processor, combine the basil and garlic cloves and process until a paste begins to form. With the motor running, add the 1/4 cup olive oil in a slow, steady stream, processing until a smooth paste forms.
- On a lightly floured work surface, roll out the puff pastry into a 12x15 rectangle, marking the center at top and bottom, making an imaginary line. Spread the basil paste thinly over the pastry surface. Roll the 2 narrow ends of the pastry sheet inward, not too tightly, brushing with a little olive oil to help it hold together. When the rolls meet at the center, press together very lightly, then place in the freezer for 20 minutes.
- Lightly oil a baking sheet. Remove the pastry roll from the freezer, place on a work surface, and cut crosswise into 3/8-inch pieces. Transfer each piece to the prepared baking sheet, cut side down. Sprinkle with a little sea salt and pressing very lightly to adhere the salt.
- Bake until golden, about 15 minutes. Using a spatula, transfer the pastries to a rack and let cool completely before serving.
Nutrition Facts : Calories 87.4, Fat 7, SaturatedFat 1.5, Sodium 28.4, Carbohydrate 5.3, Fiber 0.2, Sugar 0.1, Protein 0.9
ROASTED QUAIL WITH JUNIPER BERRIES AND BALSAMIC VINEGAR
Steps:
- Preheat oven to 500°F.
- With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Finely chop garlic. Finely chop juniper berries and sprinkle half inside quail. Season quail inside and out with pepper and salt.
- In a 12-inch ovenproof skillet heat oil over moderately high heat until hot but not smoking. Add quail, breast sides down, and brown on all sides, 5 to 7 minutes total. Transfer quail to a plate and wipe skillet clean. In skillet melt butter and add quail, breast sides up. Transfer quail to middle of oven and roast, basting twice, until meat is pink for medium-rare, about 8 minutes. Transfer quail to a platter. Add garlic and remaining juniper berries to skillet and cook over low heat, stirring, 30 seconds, or until fragrant. Remove skillet from heat and stir in vinegar and any quail juices that have accumulated on platter. Spoon sauce over quail.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any mishaps.
- Choose Fresh Quail: For the best flavor, use fresh quail that has been properly cleaned and dressed.
- Brine the Quail: Brining the quail in a mixture of water, salt, and sugar helps to tenderize the meat and infuse it with flavor.
- Use a Mortar and Pestle: To make the basil pesto, use a mortar and pestle to grind the basil leaves. This will give the pesto a more authentic and flavorful taste.
- Cook the Quail Properly: Quail is a delicate bird, so it is important to cook it properly. Overcooking will make the meat dry and tough.
- Let the Quail Rest: After cooking, let the quail rest for a few minutes before serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Basil-scented quail is a delicious and elegant dish that is perfect for a special occasion. The combination of tender quail meat, flavorful basil pesto, and crispy prosciutto is sure to impress your guests. This recipe is also relatively easy to make, so even beginner cooks can give it a try. For best results, follow the tips above and enjoy this delicious dish!
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