- 4 cloves garlic, sliced
- 3 shallots, sliced
- 8 sprigs fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 4 semi-boneless quail
- 4 ounces arugula
- Maple Bacon Vinaigrette, recipe follows
- Maple Bacon Vinaigrette:
- 1/4 pound slab bacon, diced
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon whole-grain mustard
- 1/4 cup maple syrup
- 1/2 cup balsamic vinegar
- 1/4 tablespoon shallot, chopped
- 1/4 tablespoon garlic, minced
- 1 cup olive oil
- Kosher salt and freshly ground black pepper
In a medium bowl, combine the garlic, shallots, thyme, oil, and pepper. Add the quail and marinate in the refrigerator for 6 to 8 hours.
Preheat an outdoor grill to medium-high heat.
Place the marinated quail on the grill and cook for 6 to 8 minutes per side. Brush the quail with Maple Bacon Vinaigrette and grill for 2 more minutes. Place each quail on 1 ounce of arugula.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.Maple Bacon Vinaigrette:
In a skillet over medium heat, cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and set aside. In a food processor, combine the bacon fat, Dijon mustard, whole-grain mustard, syrup, vinegar, shallot, and garlic. Mix well and slowly drizzle in the oil. Season with salt and pepper. Stir in bacon pieces.
Yield: 4 to 6 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Roger Freedman
Recipe courtesy of Robert Irvine