Introduction: Dive into a culinary adventure with Spatchcock Citrus & Spiced Quail Delight With An Orange, Cumin, and Brown Sugar Glaze, a dish that effortlessly blends bold flavors with ease of preparation. Perfect for both novice cooks and seasoned chefs alike, this recipe promises a symphony of taste and texture that will delight the senses and elevate any dining experience. Join us as we explore the simplicity and sophistication of this delectable dish.
Unveiling the Recipe: Spatchcock Citrus & Spiced Quail Delight is not only a culinary pleasure but also a family favorite, cherished for its irresistible flavors and simplicity of preparation. With just a handful of ingredients, including succulent quail from Steadfast Farms, vibrant orange juice, aromatic cumin, and rich brown sugar, this recipe offers a quick and easy way to create a memorable meal that will leave your taste buds tingling with delight. You can buy Spatchcocked Quail from Steadfast Farms, SPPS, and find it both on the Online Store and in Retail Locations found on our website.
Mastering the Technique: The beauty of this recipe lies in its simplicity and efficiency. By butterflying the quail and marinating them in the flavorful glaze, you ensure that each bite is infused with the perfect balance of sweet, tangy, and savory notes. Whether cooked on a grill, outdoor barbecue, or in a high-heat oven, these quail are ready in under 20 minutes, making this dish an ideal choice for busy weeknights or impromptu gatherings with friends and family.
Creating the Glaze: The star of this dish is undoubtedly the Citrus & Spiced Glaze made from orange, cumin, and brown sugar, which imparts a tantalizing depth of flavor to the tender quail. With just six simple ingredients, mixed in a bowl and massaged into the quail, this glaze elevates the dish from ordinary to extraordinary. Whether you choose to cook the quail immediately or let them marinate for a few hours in the fridge, the result is the same: a mouthwatering masterpiece that will leave you craving more.
Serving Suggestions: Pair your Spatchcock Citrus & Spiced Quail Delight with roasted potato cubes and baby carrots for a complete meal that is as visually stunning as it is delicious. Alternatively, serve the quail with a potato or carrot puree, or alongside a grain salad or green salad for a lighter option. However you choose to enjoy it, this dish is sure to impress even the most discerning palates.
Conclusion: In conclusion, Spatchcock Quail with Citrus & Spice Glaze is a testament to the beauty of simplicity in cooking. With its bold flavors, quick preparation, and versatility, this dish is a must-try for anyone looking to expand their culinary repertoire. Whether enjoyed as a casual family dinner or as part of a festive gathering with friends, this recipe is sure to leave a lasting impression. So why wait? Get cooking and experience the magic for yourself!
Recipe: Spatchcock Quail with Citrus & Spice Glaze
Level: Easy | Cook Time: Total: 30 minutes Prep: 10 minutes Cook Time: 20 minutes | Yield: 4 Servings |
Ingredients:
8 quail, spatchcocked You can purchase 2 - 2lb Packs of Spatchcocked Quail at SPPS
2 tbsp extra virgin olive oil
2 tbsp orange juice
2 tbsp brown sugar
4 garlic cloves, peeled
1 tbsp ground cumin
1 tsp sea salt
Instructions:
Preheat the oven to 500°F. Line an oven tray with baking paper.
In a small bowl, combine extra virgin olive oil, orange juice, brown sugar, crushed garlic, ground cumin, and sea salt. Mix well.
Place the spatchcocked quail in a large glad bag or dish. Pour the marinade over them and massage it in.
Cook the quail immediately or refrigerate for a few hours. Bring them to room temperature before cooking.
Place the quail on the oven tray, skin side down. Season lightly with extra salt.
Bake for 10 minutes, then baste with the remaining marinade. Rotate the tray for even cooking.
Bake for another 5-10 minutes until the skin is nicely colored and the quail is cooked but still slightly pink.
Rest the quail for 5 minutes before serving. Enjoy hot or warm.
USDA's safe handling instructions for poultry:
Keep it Cold: Store raw poultry in the refrigerator at 40°F (4°C) or below. If you won't be using it within 1-2 days, freeze it at 0°F (-18°C) or below.
Thaw Safely: Thaw poultry in the refrigerator, in cold water, or in the microwave. Never thaw poultry on the counter, as bacteria can multiply rapidly at room temperature.
Separate: Keep raw poultry separate from other foods, especially those that won't be cooked, to prevent cross-contamination.
Cook Thoroughly: Cook poultry to a safe internal temperature to kill any harmful bacteria. The safe minimum internal temperature varies by type of poultry:
Whole poultry: 165°F (73.9°C) measured in the thickest part of the bird, including the breast, thigh, and wing joint.
Ground poultry: 165°F (73.9°C).
Poultry breasts: 165°F (73.9°C).
Use a Food Thermometer: To ensure poultry is cooked to the proper temperature, use a food thermometer inserted into the thickest part of the meat without touching the bone.
Refrigerate Promptly: Refrigerate leftovers promptly at 40°F (4°C) or below. Discard any cooked poultry that has been left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F or 32°C).
Following these safe handling instructions helps prevent foodborne illness and ensures that poultry is safe to eat.