HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

Neiman Marcus Taste by Kevin Garvin with John Harrisson features classic recipes from the department store's flagship restaurant, like Neiman Marcus Fruit Salad in a Melon Basket with Poppy Seed Dressing; Savory Parmesan Popovers; and Wok-Seared Marinated Quail with Spicy Asian Noodles.

Cookbook

 

Wok-Seared Marinated Quail
with Spicy Asian Noodles

Wok-Seared Marinated Quail with Spicy Asian Noodles

 

Serves: 6
Simplicity: + + +

Wing shooting is a popular sport in the Lone Star State, and a cookbook from Texas would not be complete without a quail recipe! I know when hunting season is upon us because many of my friends and relatives bring me quail they have bagged. Over the years, I have learned two important things about cooking quail: Make sure all the buckshot is removed, and use a great marinade. This particular marinade also lends great flavor to most types of red meat.

  • 1/2 cup soy sauce
  • 2 tablespoons unseasoned rice wine vinegar
  • 4 garlic cloves, crushed
  • 2 tablespoons crushed fresh ginger
  • 1 large shallot, minced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons Chinese five-spice powder
  • 5 tablespoons sesame oil
  • 3 tablespoons vegetable oil
  • 12 semi-boneless quail (see Chef's Note)
  • 1/4 cup sherry or red wine
  • 1-1/2 pounds linguine

To prepare the marinade, place the soy sauce and vinegar in a bowl and add the garlic, ginger, shallot, jalapeño, and five-spice powder. Mix well and then gradually whisk in 4 tablespoons of the sesame oil and 2 tablespoons of the vegetable oil in a steady stream until completely incorporated.

Place the quail in a large dish and pour half of the marinade over them (reserve the remainder for the noodles). Turn to coat, then cover and marinate in the refrigerator for up to 2, hours.

Preheat the oven to 350 degrees F.

Pour the remaining 1 tablespoon each sesame oil and vegetable oil into a large skillet or a wok and set over medium heat. Remove the quail from the marinade and add to the skillet. Sear on all sides for 2 to 3 minutes, until browned, and then transfer to a shallow roasting pan. Deglaze the skillet by adding the sherry and scraping the bottom of the pan with a wooden spoon to loosen the solids. Pour the sherry mixture over the quail and transfer the roasting pan to the oven. Roast for 15 to 20 minutes and then check for doneness by inserting the tip of a sharp knife into the wing bone area; if the juices run clear, the quail are cooked.

While the quail are roasting, prepare the noodles. Bring a saucepan of salted water to a boil and add the linguine. Cook as directed on the package; typically, linguine takes 8 to 10 minutes to cook al dente. Drain the linguine (do not rinse under running water) and place in a serving bowl. Add the reserved marinade and toss to combine.

Transfer the quail to serving plates; if there are any drippings left in the pan, pour over the quail. Serve with the noodles.

Chef's Note: Store-bought semiboneless quail, as the name suggests, have had most of the bones removed by machine; only the wing bones and drumettes remain, making them much easier to eat.

 
  • from:
    Neiman Marcus Taste
    Timeless American Recipes
  • by Kevin Garvin with John Harrisson
  • Clarkson Potter/Publishers 2007
  • Hardcover; $45.00
  • ISBN-10: 0307394352
  • ISBN-13: 978-0-307-39435-4
  • Information provided by the publisher.

Buy Neiman Marcus Taste

 

Neiman Marcus Taste

 

For more world recipes, please visit the Global Gourmet's Destinations page.

 
 
 
Kitchen Gypsy

 

This page created November 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.