cook my quail

[jwilliams]

BTW, toofer, I have am going to see mr ruth(not of the pimento cheese ruth's) in Cola next week. Will try to get up with you and deliver some pudding. I have about exhausted your last batch.

[GobblerHntr]

bird, grill, little salt & pepper, EAT! It's not complicated

[chefmark]

I use to work for Manchester Farms as a sales/corp chef, call them they have a free cook book. They also a website that has a lot for good stuff! Vikki, that sound awesome, I'm going to try that one. I did a lot with chili sauce, maple syrup, s&p. Split up back bone, glaze and bake. Server with wild rice with mushrooms!

[Vikki]

You really don't need to do much to quail, imo.....like the man that has a set of nads hanging on his finger says....

Kind of like a good cut of beef...pepper, garlic, unseasoned tenderizer, only after rubbed with olive oil.

Oh come on Art...we all like a bit of variety + it never hurts to get the children to try different foods, (especially something where they get fruit & veggies in the main course).

I certainly wish that my parents had been the sort that would try & have the children at least taste new foods. If they had, maybe I wouldn't be such a picky eater.

[Vikki]

I use to work for Manchester Farms as a sales/corp chef, call them they have a free cook book. They also a website that has a lot for good stuff!

http://www.manchesterfarms.com/recipes.html


The recipe with the grilled quail/grilled peaches sounds awesome.

[jwilliams]

Vewy vewy twue Ms. Vikkie. It sounds great.

[firemedic]

Nobody mentioned anything about the wild rice.

How about a wild rice stuffing.

You might need to adjust the quantities, because this is for turkey

Wild Rice stuffing with dried cranberries and hazel nuts

• 1/2 cup (1 stick) butter
  2 large onions chopped
• 1 garlic clove, minced
• 6 3/4 cups canned low-salt chicken broth
• 2 cups wild rice (about 13 ounces)
• 2 cups long-grain brown rice
• 2 cups dried cranberries
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
• 1 cup chopped green onions

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.
Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.
To bake stuffing in Quail:
Loosely fill main cavity with stuffing. Butter ceramic baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes.

[2thDoc]

ok. i BGE'ed em. they were plenty good. I agree you cant mess em up too much. I wished i had another recipe, though. I will keep searching. even on the egg at lower temps, I think its somewhat difficult to grill a quail without making it too dry. granted, my kids eat every last one of em down to the bone, but i felt like they could've been more moist.

[HARV]

Oil'm up with EVOO next time,lemme know how it goes.I'll do that to some moose roasts on a low and slow.Forgot to mention it earlier.

[2thDoc]

i oiled em and seasoned em. i went low and slow then hit it hard for a few minutes. maybe one of the cooking gurus can enlighten me. would it have been better to go hot at first and then take the heat down? i dont know but i never seem to remember anyway so i just sit there and drink beer and watch em cook.

[HARV]

If I sizzle'm off the start it takes me quite a while to get the temps down to reasonable.

[Foie Gras]

Sear them first, it helps to hold in the moisture.

[2thDoc]

yall are both right. the BGE takes a while to simmer down when its rolling along. might could take the quail off a have another beer while it cools....

[Dook]

more dales, and more I-talian dressing.


fix you right up.

[jwilliams]

just sear em in a pan w/ olive oil, then put em on the bge. I did another butt and rack this weekend. Dadgum good stuff.

[Dook]

I did another butt and rack this weekend. Dadgum good stuff.

How did your wife feel about that?

[jwilliams]

She's good. She understands my need to "grill stuff"......She doesn't watch me grill much because the smoke from my wood bothers her

[HARV]

use more Evoo cuts down on the smokin

[jwilliams]

but I coat my meats in EVOO....and rub it in good

[Hoggin]

Take kosher or sea salt, rosemary, fresh cracked pepper, and fresh garlic, pile on your cutting board. put some olive oil on the mix then chop it until it looks like wet sand rub over birds and let them sit to come to room temp. best if grilled but you could sear them then put em in the oven. reduce some redwine and chicken stock then thicken with a roux, serve with smashed redskin taters or rice and some green beens with toasted almonds, salt, pepper, garlic and butter. Simple is better!