Red Grape and Green Onion Salsa

2 cups             Red Seedless Grapes-Cut in half lengthwise
1 T                 Butter
1 T                 Canola Oil
1/2 cup            Onions-White Chopped
1 clove            Garlic-smashed
1/4 cup            White Wine
To taste          Salt and Pepper
3 T                 Green Onions-chopped

In a medium sized saucepan, heat butter and oil and add Red Grapes, white onion, garlic and sauté until softened. Add white wine and reduce by half. Season to taste and add green onions and combine completely. Allow to cool.

4 each             Semi-Boneless Quail

Grill quail until desired doneness. Serve Quail with Red Grape and Green Onion Salsa

Recipe of the Month
April 2009
Quail Cobb Salad 

8 each             Manchester Farms Semi-Boneless Quail
4 cups              Mixed Lettuces-Chopped
4 slices            Bacon-fully cooked
4 oz                 Blue Cheese Crumbles
2 each             Eggs-Hard Boiled-sliced lengthwise in half
1 each             Avocado-Ripen-cut in 4 pieces
1 each             Tomato-Diced
As needed        Toasted Pine Nuts
As needed        Ranch-Style Salad Dressing

On a preheated grill, grill quail until done. Allow to cool and separate meat from bones. Layout lettuce in a serving bowl and add each of the above ingredients in small equal portions. Top with Quail and Serve with Salad dressing on the side.

March 2009
Crispy Spicy Quail

4 each            Semi-Boneless Manchester Farms Quail
2 Cups             Buttermilk
2 each             Eggs-beaten
2 T                  Flour
2 t                   Cayenne Pepper
1 t                   Ground Black Pepper
1 t                   Salt
2 t                   Parsley Flakes

Defrost quail in Refrigerator overnight.  In a mixing bowl add dry ingredients.  Whisk in remaining ingredients.  Preheat Fryer to 350F.  Dip Quail in batter and drop in Fryer and cook until Crispy (4-5 Minutes).

Serving Suggestions: Serve with Dirty Rice and Grilled Vegetables

February 2009
Honey Spiced Grilled Quail with Creamy-Bacon Grits - Serves 4

Quail

4 each           Manchester Farms Semi Bone-less Quail

Honey Spiced Glaze

4 oz               Apple Juice
1 T                 Light Brown Sugar
4 T                 Honey
1 pinch           Coarse Black Pepper
1 pinch           Cayenne Pepper (Red Ground Pepper)

In a mixing bowl add all ingredients and combine. Mix and set aside until use.

Grill Quail until almost done.  With a basting brush, brush Glaze on Quail and grill until finished.

Serving suggestions

Serve with Creamy Bacon Grits

January 2009

Recipe of the Month

 Roasted Quail with Pork-Pine Nut Stuffing and Honey-Bourbon Butter

 4 each     Manchester Farms-Semi-Boneless

 In a roasting pan, place quail skin side up and roast until done.

Pork Stuffing

1 pound       Pork-Freshly Ground
1/4 cup       Butter-Unsalted
1 cup          Onions-Yellow-Diced
1/2 cup       Red Bell Pepper-Diced
1/4 cup       Celery-Diced
2 cups          Chicken Stock
1/2 t            Sage
1/4 t            Garlic Powder
1/4 t            Onion Powder
As needed     Salt and Pepper
1 cup            Corn Bread Crumbs
1 cup            White Bread Crumbs
1/4 cup         Pine Nuts-Toasted

In a sauté pan, add ground pork and sauté until done; add butter, onions, bell pepper, and celery and cook until translucent. Add stock and herbs and simmer; add bread crumbs and combine and remove from stove;  Stir in pine nuts and place mixture in casserole dish and bake at 350F for 15-20 minutes until desired doneness is achieved.

Honey-Bourbon Butter

1/4 cup     Butter-Unsalted-softened
2 T            Honey-Clover
2 T            Bourbon Whiskey

Using a mixer, whip butter until fluffy and add honey and bourbon and mix until blended.

Plating Instructions

Place a large spoonful of stuffing in center of plate; Place roasted quail beside stuffing and top quail with a portion of the Honey Bourbon Butter-and serve immediately!

December 2008

Quail Marsala

Quail

4 each Manchester Farms Semi-Boneless Quail

Grill and cook until done.

Marsala Wine Sauce

1 T              Olive Oil
1 T              Unsalted Butter Solids
1 each         Onion-diced
2 each         Garlic-cloves-mashed
1/2 cup       Button Mushrooms-Sliced
1/2 cup       Portabella Mushrooms-Sliced
1 cup          Sweet Marsala Wine
1 1/2 cups   Beef Stock
1 T              Unsalted Butter-solid
As needed    Salt and Pepper

Heat a sauté pan on medium heat and add oil and 1 T Butter. Add onions and garlic and cook until soft-do not brown. Add mushrooms and cook for 2-3 minutes. Add wine and reduce by half. Add stock and reduce in half. Once sauce has thickened whisk in Unsalted butter and season with salt and pepper

Serving Suggestions

Recipe of the Month

November 2008

 Cranberry Glazed Quail with Cornbread Dressing

 4 each             Manchester Farm’s Semi-Boneless Quail-thawed

1/2 can (7oz)   Jellied Cranberry Sauce

1 pinch            Black Ground Pepper

 In a saucepan, add cranberry sauce and simmer on medium heat until it becomes liquid. Stir in black pepper and remove from heat and set aside.

After grilling the first side, turn over and brush with cranberry glaze. Repeat again until both sides are grilled and brushed with glaze.

 Cornbread Dressing

1/2 cup                                  Butter-Unsalted
1/2 cup                                   Celery-Diced
1/4 cup                                  Onions-White-Diced
2 cups                                    Corn Bread Stuffing Cubes
2 cups                                    White Bread Stuffing Cubes
1 tsp                                      Sage-Ground
1/2 tsp                                   Thyme-Leaves-Ground
1/2 tsp                                   Parsley
1 tsp                                       Salt
1/2 tsp                                   Black ground Pepper
2-3 cups                                Chicken Stock
2 each                                    Eggs-Hard Boiled-Diced

In a large saucepan, melt butter and add celery and onions. Once onions are semi-soft, add all spices and bread crumbs. Stir until combined. Add enough chicken stock so dressing is soft but NOT MUSHY. Add diced eggs and transfer to a bake-able dish. Heat in a 350F preheated oven for 15-20 minutes until dressing become lightly browned.

Serving Suggestion

On a round plate, place 1 cup of dressing in center of plate and top with a Cranberry Glazed Quail. Serve and Enjoy!

September 2008

Grilled Quail Flatbread with Blue Cheese, Fig Jam, Caramelized Onions, and Shaved Parmesan Reggiano

To Prepare Quail

4 each Manchester Farms Semi-Boneless Marinated Quail

On a Medium High Heated Grill, grill whole quail until done.  Allow quail to cool and remove the meat from the birds and set aside

Caramelized Onions

3 each                 Onions-yellow-Sliced thinly
As needed            Butter
As needed            Canola Oil

Heat a sauté pan then add butter, oil, and onions. Cook onions on medium to medium low heat until they turn light brown-make sure to constantly stir-do not burn onions. Remove onions and transfer to a dish

To Make the Flat bread

(Ingredients needed!)

4 each               Flatbread
As needed          Olive Oil
1 each               Garlic Clove-Whole
4 T                    Fig Jam
4 T                    Blue Cheese Crumbles
As needed          Freshly Shaved Parmesan Reggiano
As needed          Salt and pepper
As needed          Fresh Herbs

Rub whole garlic clove on top of each flat bread. Spread fig jam on top then sprinkle blue cheese crumbles. Drizzle some olive oil on flat bread. Add Manchester Farm’s Quail meat to top of flat bread then add caramelized onions, shaved parmesan, and spices. Transfer to a baking sheet and broil in oven for 2-4 minutes until cheese slightly melts. Serve immediately!

Chile Rubbed Quail with Grilled Peaches and Nectarines, Basil-Mint Vinaigrette and Caramelized Corn on the Cob

For 4 Quail:
Chile Rub
1 T Cayenne Pepper (Red Ground Pepper)
1/2 T Garlic Powder
1 T Sugar-White Cane
1/4 T Black Ground Pepper
1/2 T Onion Powder
Dash Kosher Salt

Combine all ingredients and mix thoroughly; Transfer to a plastic container and set aside. Rub Quail with the desired amount of Chile Rub and grill over charcoal until the juices run clear. Serve Quail with the Grilled Fruits, Vinaigrette and Caramelized Corn

Grilled Peaches and Nectarines
2 eaclh Peaches
2 each Nectarines

Add the peaches and nectarines to boiling water and boil 3-5 minutes until skin is easy to peel off. Remove fruit from boiling water and immerse in cool water peeling skins off the fruit. Grill whole fruits over medium heated charcoal grill.
Cool and cut into quarters, remove pits and set aside.

Basil and Mint Vinaigrette
2 T Light Brown Sugar
¼ cup Vegetable Oil
2 T Rice Wine Vinegar (Seasoned)
2 T Basil-Chiffonade
1 T Fresh Mint-Chiffonade
As needed Kosher Salt
As needed Black Pepper

In a large mixing bowl dissolve brown sugar in oil and then add vinegar. Add remaining ingredients and refrigerate for 2-3 hours until chilled.

Caramelized and Roasted Corn on the Cob
4 each Corn on the Cob-Fresh
As needed Salt
As needed Black Pepper
As needed Canola Oil
As needed Unsalted butter

Coat each ear of corn with butter and then drizzle oil all over; then add salt and pepper. Wrap each cob in aluminum foil and cook on medium heat on grill for 45 minutes turning every 15 minutes to ensure even cooking.

Chop 3 of the truffles and mix foie gras. Stuff into the quail. Wrap each bird in cheesecloth. Heat game stock with quail giblets and Madeira. Poach the birds in this liquid for 15 minutes. Drain, reserving liquid, and remove cheesecloth. Pat the Quail dry with paper towels. Melt butter in a skillet and brown quail in it. Remove quail to a casserole. In the same skillet saute the mushrooms and artichoke bottoms for 5 minutes. Add to casserole with remaining truffles, thickly sliced, as a garniture. Boil down the liquid from cooking the quail until it is reduced by 1/2. Strain. Add cream, correct seasoning with salt and pepper, and pour sauce over quail. Cover the casserole and place in a 350 degree oven for 5 minutes. Serve quail with sauce on the side. Serve 6

Reduce white wine and liquor by 2/3. Whisk in remaining ingredients. Reduce to a light glaze. Season with salt and pepper. Grill Quail. Brush with glaze during last few minutes of cooking. Top with a small amount of glaze when serving.

Mix mustard and black pepper in a bowl until combined. Slowly add gin and olive oil. Brush the back and inside of each quail with 1 t of the mustard mixture. Top each quail
with a slice of bacon. Broil quail for 4 1/2 minutes. Turn quail and brush each bird again with the remaining mustard mixture. Broil until done.

GRILLED MANCHESTER FARMS QUAIL WITH POMOGRANATE GLAZE

Pomegranate Glaze

2 cup Clover Honey
1/2 cup Pomegranate Juice
1/4 cup White Grape Juice
2 T Orange Zest
1 T Lemon Zest
4 each Green Onions-Finely Chopped

In a non-reactive bowl, combine all ingredients. Brush Glaze on Grilled Quail 5 minutes before Quail is done. Top with chopped green onions and serve. Yields enough for 12 quail.

“BUFFALOED” GRILLED MANCHESTER FARMS QUAIL

Buffalo Sauce

2 Cups Franks Hot Sauce
3 oz Tomato Paste
1/2 cup Melted Salted Butter
1 T Tabasco Sauce

In a mixing bowl, Whisk Hot Sauce and Tomato Paste until smooth; Add Butter and Tabasco until combined. 

Brush Sauce on Grilled Quail 5 Minutes before Quail is done.