133384 quail madeira sauce Recipes

quail, whole quail, shallots halved, garlic, orange cut into wedges, thyme, rosemary halved, butter, salt and pepper to taste, quinoa, balsamic vinegar, sugar, garlic, rosemary, chicken stock, tri-color quinoa, butternut squash cubed, spinach, butter, garlic minced, shallot minced, baby spinach washed well, white wine for deglazing

quail eggs, green asparagus (preferably thin), trimmed, kosher salt to taste, white-wine vinegar (preferably tarragon), whole-grain mustard, dijon mustard, safflower or grapeseed oil, shallot, thinly sliced into rings, coarsely chopped fresh tarragon, pale green celery leaves (from center of bunch)

quail, rinsed and patted dry, kosher salt, freshly ground black pepper, extra-virgin olive oil, fresh thyme leaves, garlic, peeled and halved, soft fresh goat cheese, fresh rosemary, thick-cut bacon

quail (cleaned and rinsed ), fresh mushrooms, chopped, italian seasoned breadcrumbs, butter, table salt, ground red pepper, olive oil, flour, seasoning salt, chicken stock, scallion, minced, fresh parsley, minced, orange slices (for garnish )

lard or 1/2 cup other fat, onions, peeled and minced, peppercorn, garlic cloves, peeled and minced, bay leaf, quail, cleaned and trussed, white wine (chardonnay, pinot grigio, or sauvignon blanc), salt, ground pepper, cayenne, chives, minced, cream

quail eggs, red wine vinegar, garlic cloves, crushed or 1/4 tsp garlic powder, water (optional), jalapeno (optional)

quail eggs , in water, drained, hot pickled banana pepper rings, with juice

quail eggs, butter lettuce leaves, washed, baby spinach leaves, washed, fresh sweet peas, walnuts, chopped and lightly browned in a frying pan, fresh ground black pepper, egg (of the chicken variety!), salt, garlic clove, peeled, dijon mustard, fresh ground black pepper, canola oil, apple cider vinegar, fresh lemon juice, dry tarragon or 1 tbsp fresh tarragon

quail, salt, divided, ground black pepper, divided, dry mustard, garlic powder, bacon, lemon, quartered, unsalted butter, softened and divided, all-purpose flour, fresh mushrooms, sliced, garlic, dry white wine, chicken broth, dried thyme

fresh chestnuts or 1/2 cup chestnut puree, butter, garlic cloves, peeled and sliced, aniseseed, red or pink roses with open blooms, petals only, unsprayed, red tuna cactus fruit , or the meat of 1 large or 2 small meat plums, such as elephant heart or santa rosa, chicken stock or water, honey, salt and pepper to taste, freshly ground white pepper, quail, fresh or frozen and thawed, cleaned, salt, freshly ground black pepper, garlic cloves, peeled, white onion, peeled and cut into eighths

quail breasts, butter, onion, chopped, mushrooms, sliced, chopped celery, all-purpose flour, milk, salt and pepper, gravy seasoning sauce (recommended : kitchen bouquet), sour cream

quail, dressed with breasts deboned, italian dressing, dry red wine, seedless blackberry spread

quail, dressed, water, lemon juice, worcestershire sauce, olive oil, butter or margarine, garlic, crushed, fresh mint, chopped

whole quail (1 1/2 lb), extra-virgin olive oil plus additional for drizzling, fennel bulbs (1 lb total), stalks discarded and bulbs chopped, shallots, finely chopped (1/2 cup), garlic clove, finely chopped, lemongrass stalk , 1 or 2 outer layers discarded and lower 4 inches of stalk minced, raisins, cinnamon stick (preferably mexican/ceylon canela), dry white wine

quail, onion, diced, bell pepper, diced, flour, condensed golden mushroom soup, salt, black pepper, garlic powder, water, bacon, cut in half, oil (for frying ), flour

quail , backbones removed to butterfly, pomegranate molasses, orange marmalade, lime , juice and zest of, garlic, crushed, salt & freshly ground black pepper