Recipe courtesy of Michael Lomonaco
Episode: Game Birds
Yield:
4 main course or 8 appetizers
Level:
Easy

Ingredients

Directions

Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator.

To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion.

Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving.

Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds.

IDEAS YOU'LL LOVE

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Grilled Pork Chops

Recipe courtesy of The Neelys

Grilled Potato Salad

Recipe courtesy of Rachael Ray

Tuna Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Potato Salad

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Chinese Chicken Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking