58 quail red Recipes

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, semi-boneless quail, kitchen string, kosher salt, dry red wine

baguette, extra-virgin olive oil, kosher salt, pepper, extra-virgin olive oil, sherry vinegar, shallot, minced, garlic, minced, salt, hot red pepper flakes, quail eggs, chopped flat-leaf parsley, chopped oregano leaves, rare roast beef, preferably freshly sliced

quail , about 1/2-lb each, essence , recipe follows, salt , plus 1/2 tsp, ground black pepper , plus 1/4 tsp black pepper, vegetable oil, minced shallots, minced garlic, dry red wine, dried cranberry vinegar , recipe follows, sugar, dark chicken stock , or duck stock, cold unsalted butter, cut into small pieces, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, dried cranberries, sugar, water, champagne vinegar, salt

dry red wine, good-quality port (preferably not too sweet ), olive oil, balsamic vinegar, maple syrup, low-salt soy sauce, bay leaves, cracked black pepper, garlic, crushed, several sprigs of fresh thyme or 1/4 tsp dried thyme, juniper berries, quail, preferably fresh , with breast and backbones removed, olive oil, poultry bones , necks, and wing tips (quail, chicken, duck, or any combination of the three), carrots, roughly chopped (about 1/2 cup), onion, diced (about 1/2 cup), ribs celery, roughly chopped (about 3/4 cup), bay leaf, dried thyme, garlic, crushed with the flat of a knife blade, water, veal stock or beef broth, good quality port, good-quality port, unsalted butter

balsamic vinegar, honey, fresh thyme sprigs plus 1 tsp chopped leaves, warm clarified butter, pearl onions, whole quail* (5 to 6 oz each), cleaned and necks and feet removed if necessary, red seedless grapes (about 3 cups), garnish: fresh thyme leaves, accompaniment:baked wild rice amandine, unsalted butter , cut into 1-inch pieces

sambal ( condiment), minced garlic, minced ginger, red wine, chopped scallions, molasses, canola oil, salt and black pepper to taste, quail, butter, brown sugar, sized green papaya, skinned and diced, juice of 1 lime, chicken stock, salt and black pepper to taste, ground red chile (ancho, chimayo or pasilla), ground cumin, canola oil, salt

dressed quail, all-purpose flour, salt, ground black pepper, ground red pepper, vegetable oil, water

hickory chunks, peanut oil, honey, soy sauce or hoisin sauce, bourbon, quail , breasts deboned, rice flour, salt, freshly ground pepper, water, vegetable oil, gourmet salad greens, bourbon dressing, ripe pears, thinly sliced, pickled red onion, sliced celery hearts, spiced pecans

whole quail, thick sliced bacon, fresh spinach, diced tomatoes , i use roasted garlic variety, sweet onion (diced ), red bell pepper (diced ), yellow bell pepper (diced ), minced garlic, adobo seasoning

extra-virgin olive oil, fennel bulb, cut into 1/4-inch dice, onion, cut into 1/4-inch dice, crushed red pepper, kosher salt, bulk fennel sausage, breadcrumbs, grated parmigiano, egg, fresh italian parsley, finely chopped, semi-boneless quail , wingtips removed, bacon, dry port wine, chicken stock, baby arugula, washed and dried

cider vinegar, molasses, olive oil, ground allspice, salt, freshly ground black pepper, semi-boneless quail, cider vinegar, honey, bacon slices, chopped coarse, caraway seeds, crushed lightly, very thinly sliced red cabbage, carrots, shredded fine, very thinly sliced napa cabbage, scallions, sliced thin

fresh limes, whole quail (these are normally between 4 and 8 oz each), freshly ground black pepper, olive oil, shallots, minced, dry red wine, fresh figs, chopped, dates, chopped, salt and freshly ground black pepper, olive oil, minced fresh rosemary leaves, minced fresh thyme leaves, salt

olive oil, quail, quartered, chorizo sausage , preferably dried spanish chorizo, cut into 1-inch pieces, rabbit, quartered, beef broth or 1 quart veal broth, plus additional, beef broth or veal broth, as necessary, red wine, saffron thread, duck confit , legs, yellow onion, chopped, garlic cloves, chopped, canned diced tomatoes, stemmed fresh thyme, smoked paprika, salt, bay leaf, arborio rice or 2 1/2 cups valencia rice

short grain glutinous rice, chinese sausages, cut into rounds, roasted, peeled , and diced chestnuts, sugar , more if needed, soy sauce, dried scallop , reconstituted in water, gingko nuts, cubed chinese ham, red dates , reconstituted in water, shao xing cooking wine, dried shrimp, finely chopped, edamame peas, sliced (on the bias ) scallion greens, boneless quail, scallion green, blanched , shocked, and squeezed dry, soybean oil, salt and freshly ground black pepper, pulverized fresh ginger , or to taste, soybean oil, garlic chives, cut into 2-inch lengths, salt, soybean oil

macintosh apples, peeled and cored, unsalted butter, divided, chopped fresh herb mix (recommended : a blend of sage, thyme, and rosemary), salt and freshly ground black pepper, disks pre-made pie dough , each 6-inches in diameter, grated extra-sharp cheddar cheese, divided, fresh fennel, thinly sliced, boned quail , breast bones removed, red wine, dried blueberries, vegetable oil, chicken stock, note : the croustade can be assembled up to a day ahead and baked to serving. the quail can be marinated for up to 12 hours prior to cooking.

semi-boneless quail , split down the back and back bone removed, olive oil, essence , recipe follows, ground andouille, chopped onions, chopped green bell peppers, chopped garlic, fresh tomatoes, peeled, seeded and chopped, dry red wine, veal reduction, chopped green onions, recipe of wild pecan dressing , recipe follows, chopped fresh parsley leaves, crusty french bread, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, butter, chopped onions, chopped celery, salt, cayenne, pecan pieces, unpeeled granny smith apple, cored and chopped , (about 1 1/2 cups), wild rice, water, bacon, chopped crispy-fried and drained, chopped fresh parsley leaves

boneless quail, essence , recipe follows, bacon, diced, julienned onions, garlic, chopped thyme, cognac, dry red wine, reduced dark chicken stock, fresh thyme, salt, cracked black pepper, cold unsalted butter , cut into pieces, all-purpose flour, olive oil, french bread, sliced into 1/4-inch thick slices, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

egg, minced garlic, dijon mustard, lemon juice, vegetable oil, buttermilk, chopped green onions, grated fresh parmesan, salt, freshly ground black pepper, buttermilk, divided, original essence , recipe follows, your favorite louisiana style red hot sauce (recommended : crystal), minced garlic, semi-boneless quail (only the small leg bone should remain), all-purpose flour, peanut oil, for frying, assorted greens ( arugula , frisee, radicchio, watercress, mustard, or other salad greens), sliced tomatoes, for garnish, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme