Best 4 Sauteed Quail With Paprika Sauce And Moroccan Spiced Vegetables Recipes
Embark on a culinary journey to Morocco with this tantalizing sautéed quail recipe, where tender quail meat is expertly seared and infused with an aromatic blend of paprika, cumin, and turmeric. Accompanying the succulent quail is a medley of Moroccan-spiced vegetables, roasted to perfection and bursting with vibrant flavors. This dish is a symphony of textures and tastes, offering a delightful balance of savory, sweet, and earthy notes. The paprika sauce adds a vibrant red hue and a rich, smoky flavor that complements the quail and vegetables beautifully. Whether you're a seasoned chef or a home cook seeking an adventurous meal, this sautéed quail with paprika sauce and Moroccan-spiced vegetables will transport your taste buds to the vibrant streets of Marrakech. The article also includes additional Moroccan-inspired recipes to expand your culinary horizons, such as a refreshing cucumber and tomato salad with mint, a flavorful carrot and chickpea salad with preserved lemon, and a sweet and aromatic orange blossom cake.
Check out the recipes below so you can choose the best recipe for yourself!
FIVE SPICE GRILLED QUAIL
My husband loves grilled quail and this is the recipe he uses. I prefer to marinate 8 hours. When cooking game birds, the juices will be slightly pink when thoroughly cooked.
Provided by ratherbeswimmin
Categories Quail
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the marinade: In a small bowl, mix together all the marinated ingredients.
- Put the quail in a large heavy-duty plastic zip-top bag.
- Pour in the marinade (if one bag isn't big enough, then use two bags and divide the marinade).
- Press the air out of the bag and seal tightly.
- Shake gently to distribute the marinade.
- Refrigerate 1-8 hours and turn occasionally.
- Take the quail out of the bag and throw away marinade.
- Pat quail dry with paper towels.
- Lightly brush the quail with vegetable oil.
- In a small bowl, add all the seasoning blend ingredients; stir to combine.
- Sprinkle seasoning blend over quail.
- Grill with breast side down over INDIRECT medium heat for 15-20 minutes or until the juices are slightly pink (turn once halfway through grill time).
Nutrition Facts : Calories 780.2, Fat 47.8, SaturatedFat 11.4, Cholesterol 215.5, Sodium 878.9, Carbohydrate 10.2, Fiber 0.2, Sugar 7.6, Protein 56.7
SPICY VEGETABLE SAUTE
This spicy-hot saute goes well with Jerk Pork Tenderloin or grilled chicken and beef.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Cook onion, bell pepper, carrot, and jalapeno until soft, about 4 minutes. Raise heat to high. Add vinegar, Worcestershire, hot-pepper sauce, sugar, and broth; cook to reduce by half, 6 to 8 minutes. Add cilantro and serve.
Nutrition Facts : Calories 114 g, Fat 7 g, Fiber 2 g, Protein 2 g
GARLIC VEGETABLE SAUTE
This is a delicious mix of fresh vegetables and spices lightly pan-fried with butter and olive oil.
Provided by anna32182
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.
Nutrition Facts : Calories 103 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 2.3 g, Protein 2.4 g, SaturatedFat 2.4 g, Sodium 179.6 mg, Sugar 4.2 g
MORROCAN-SPICED ROASTED VEGETABLES
Categories Vegetable Side Roast Vegetarian Dinner Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
Tips:
- Mise en Place: Before you start cooking, make sure all of your ingredients and tools are prepped and measured out. This will help you stay organized and ensure that your dish turns out perfectly.
- Use Fresh Ingredients: Fresh ingredients will always yield the best results. When possible, use organic or locally-sourced ingredients to support local farmers and get the highest quality produce.
- Season Generously: Don't be afraid to season your dishes well. Salt and pepper are essential, but you can also experiment with other spices and herbs to create unique flavor profiles.
- Don't Overcrowd the Pan: When sautéing, make sure not to overcrowd the pan. This will prevent the ingredients from cooking evenly and will make it difficult to get a good sear.
- Cook to the Correct Temperature: Use a meat thermometer to ensure that your quail is cooked to the correct internal temperature. This will help you avoid overcooking or undercooking the meat.
Conclusion:
The recipes in this article offer a delicious and flavorful journey through the world of sautéed quail. From the classic French preparation to the aromatic Moroccan-inspired dish, these recipes showcase the versatility and complexity of this unique protein. Whether you're a seasoned cook or just starting out, these recipes will provide you with all the tools and inspiration you need to create a memorable and satisfying meal. So grab your apron, fire up the stove, and let's get cooking!
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