Quail Recipes

Paella Party Menu Plan

Take your dinner guests on a holiday! It’s not hard to pretend you’re in sun-drenched Spain when you’re grazing on tapas and nibbling rich and tasty paella right out of the pan. Two quick dishes kick things off – these
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Quail Breasts Four Ways

Four Easy, Approachable, Delicious Quail Recipes A sauce adds luxurious richness & creaminess to the quail breasts, while a gremolata balances the sauce out with big bright, bitter, or spicy flavors.  Here’s the same concept taken in four different &
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Romesco Quail Breasts

  Red Romesco Quail Breasts with Orange & Almond Gremolata Savory, tangy & creamy with a bit of a kick, romesco sauce is a delightful accompaniment to plump, moist fried quail breasts.  An orange, shallot, almond & parsley gremolata adds
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Tandoori-Fried Quail Breasts

  Tandoori Fried Quail Breasts w/ Mango Gremolata In this dish we’ve paired plump, moist spiced quail breasts with tandoori-spiced yoghurt and a tangy-spicy mango & chile gremolata.  The heat level here is balanced to be on the milder side,
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Ajo Blanco-Inspired Quail Breasts

  Fried Quail Breasts with Saffron Ajo Sauce & Grape Gremolata A riff on the flavors of the famous Ajo Blanco chilled soup in Spain. We’ve added saffron to bring a warm golden color to the sauce – so it’s
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Quail Breast & Chorizo Paella

  Quail Breast Paella with Black Garlic, Caramelized Onion & Chorizo Rich, intensely savory, meaty & satisfying with just a touch of kick, this paella recipe is one of our favorites. Wine Pairing: Spanish Garnacha Ingredients:                       Makes 6 Servings Caramelized
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Quail Breasts w/ Honey-Mustard Sauce

  Quail Breasts with Honey-Mustard Sauce Delicate, tender & tasty, boneless quail breasts are tailor-made for appetizers.  While they’ll pair beautifully with a wide variety of more complicated sauces, this one couldn’t be easier. Wine Pairing: Spanish Garnacha Ingredients:                            Makes
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Prosciutto-Wrapped Quail w/ Orange Blossom Polenta

  Prosciutto-Wrapped Quail, Orange Blossom-Scented Polenta & a Pan Sauce This dish features prosciutto, ras el hanout & orange blossom water.  While that may seem like a culinary culture clash, we promise the results are delicious.  Meaty prosciutto-wrapped quail with plump stock-infused plums
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Quail Breasts & Eggs w/ Black Garlic & Romanesco

  Quail Breasts & Eggs w/ Black Garlic Puree & Charred Romanesco Boneless quail breasts are an easy-to-cook, elegant protein choice for upscale appetizers.  Here’s a fine dining-style one balancing them with a sweet/savory black garlic puree, the luxurious creaminess
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Quail Drumettes w/ Balsamic & Quince

  Quail Drumettes with Balsamic & Quince Simple, delicious.  This tapa only has four ingredients, but will provide plenty of sweet-savory-fruity flavor. Ingredients:                       Makes 20 Bites (Approx. 5 Appetizer Servings) 1 cup Plain Balsamic Vinegar 20 Quail Drumettes (Frenched Quail
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Quail Breasts Tarator w/ Pomegranate Gremolata

  Quail Breasts on Tarator Sauce with Pomegranate Gremolata   The nut-based tarator sauce is typically served with fried food (often mussels) in Turkey. It’s lovely here with fried quail, and we added a pomegranate, parsley & lemon zest gremolata
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Kung Pao Quail Breasts

  Savory, spicy & umami packed, this recipe swaps the traditional chicken pieces for boneless quail breasts.  Delicious!   Wine Pairing: Riesling   Ingredients:                                          Makes 2 Servings 24 Boneless, Skin on Quail Breasts 2 tbsp Vegetable or Canola Oil 1
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