Pan Roasted Quail With Port Sauce recipes

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Ingredients (26) Eye: <B>Marinade: </b> 1/2 cup dry red wine 1/4 cup good-quality port (preferably not too sweet) 1/4 cup olive oil 2 tablespoons bal... ( more )
- <B>Marinade: </b>
- 1/2 cup dry red wine
- 1/4 cup good-quality port (preferably not too sweet)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons low-salt soy sauce
- 2 bay leaves
- 1 teaspoon cracked black pepper
- 2 cloves garlic, crushed
- several sprigs of fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon juniper berries
- 8 quail, preferably fresh, with breast and backbones removed
- 2 tablespoons olive oil<B>Port Sauce:</b>
- 2 pounds poultry bones, necks, and wing tips (quail, chicken, duck, or any combination of the three)
- 2 carrots, roughly chopped (about 1/2 cup)
- 1 onion, diced (about 1/2 cup)
- 3 ribs celery, roughly chopped (about 3/4 cup)
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 clove garlic, crushed with the flat of a knife blade
- 3 quarts water
- 1/2 cup veal stock or beef broth
- 1 cup good quality port <B>Final Enrichment:</b>
- 2 tablespoons good-quality port
- 2 tablespoons unsalted butter
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Using a wire whisk, combine the marinade ingredients in a stainless steel bowl. Add the quai... ( more )

Servs: 4

Ingredients (11) Eye: 3/4 lb. fresh seafood (shrimp, crabmeat, clams, etc.) Note: if fresh is not available you can used canned. 2 Tbs. butter 1/3... ( more )
- 3/4 lb. fresh seafood (shrimp, crabmeat, clams, etc.)
- Note: if fresh is not available you can used canned.
- 2 Tbs. butter
- 1/3 Cup chile sauce
- 2 Tbs. Worchestershire
- 1/8 tsp. celery salt
- 1/8 tsp. white pepper
- 1/2 tsp. lemon juice
- 2 Tbs. catsup
- 1/8 tsp. paprika
- 1 pint Cream or Half & Half
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The name comes from the East Coast, where "Pan Roast" sometimes refers to a fish or seafood ... ( more )

In the top of a double-boiler, melt the better and add seafood, chile sauce, worchestershire... ( more )

Prep: 0m Cook: 0m Servs: 2

Ingredients (12) Eye: Ingredients 4 12 lbs beef tenderloin (trimmed whole, tail end tucked under tied every 3 inches) 2 tsps kosher salt (coarse) 4 t... ( more )
- Ingredients
- 4 12 lbs beef tenderloin (trimmed whole, tail end tucked under tied every 3 inches)
- 2 tsps kosher salt (coarse)
- 4 tbsps unsalted butter (chilled, divided)
- 14 cup shallots (finely chopped)
- 3 tbsps cognac (brandy)
- 1 fresh rosemary (sprig)
- 1 tsp black pepper (coarsely cracked)
- 1 cup tawny port (ruby)
- 1 cup Simple Homemade Beef Stock (ruby)
- 2 tbsps extra-virgin olive oil
- 2 tbsps black peppercorns (coarsely cracked in mortar with pestle or in resealable plastic bag with mallet)
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MONTASER M MASOUD Chef world A SSOCOIATION OF CHEF SOCIETIE ? MASTER CHEF GCC SENIOR M... ( more )

Directions 1. For rub, combine shallots, garlic cloves, brown sugar, coriander seed, peppe... ( more )

Prep: 25m Cook: 72m Servs: 12

Ingredients (18) Eye: 500 g pork tenderloins 1 small apple 1/4 cup craisins 1/2 cup seasoned dry bread crumbs, i used sage and onion (stuffing mix) 1... ( more )
- 500 g pork tenderloins
- 1 small apple
- 1/4 cup craisins
- 1/2 cup seasoned dry bread crumbs, i used sage and onion (stuffing mix)
- 1 lemon, zest of
- cracked black pepper
- 1/4-1/2 cup water
- 4-6 slices bacon
- 1 tablespoon olive oil
- 1 small onion
- 1/2 cup port wine
- 1/2 cup chicken stock
- 1 lemon, juice of
- 1/2 cup cream
- 1/4 cup cranberry sauce
- 1/4 cup craisins
- fresh ground black pepper
- 2 tablespoons chopped parsley
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This is one I came up with myself, but I give Marie Alice credit for some inspiration. This ... ( more )

Preheat oven to 190c. Trim tenderloin of any fat and silver skin: cut a deep ocket the lengt... ( more )

Prep: 20m

Ingredients (1) Eye: 3 tablespoons butter<br> 2 cups chopped onions<br> 4 garlic cloves, minced<br> 3 teaspoons grated orange peel <br> 1 1/2 teaspo... ( more )
- 3 tablespoons butter<br> 2 cups chopped onions<br> 4 garlic cloves, minced<br> 3 teaspoons grated orange peel <br> 1 1/2 teaspoons dried sage leaves<br> 5 1/2 teaspoons dried thyme<br> 2 cups canned low-salt chicken broth<br> 1 1/2 cups cranberry jui
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Melt butter in heavy large skillet over medium-high heat. Add onions; saut&#233; until golde... ( more )

Servs: 8

Ingredients (1) Eye: 18 large shallots, peeled, quartered lengthwise through root end<br> 1 tablespoon vegetable oil<br> 5 teaspoons minced fresh th... ( more )
- 18 large shallots, peeled, quartered lengthwise through root end<br> 1 tablespoon vegetable oil<br> 5 teaspoons minced fresh thyme<br> 5 tablespoons balsamic vinegar<br> 1 tablespoon plus 1/2 cup sugar<p> 1 2/3 cups ruby Port<br> 1/3 cup (packed) gol
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Preheat oven to 400&#176;F. Toss shallots with oil and 3 teaspoons thyme on small rimmed bak... ( more )

Servs: 4

Ingredients (10) Eye: 1/2 cup carrots 1/4 cup onions 1/2 garlic clove 1/4 cup celery 1/2 cup cauliflower 2 leaves lettuce, shredded (best with a good... ( more )
- 1/2 cup carrots
- 1/4 cup onions
- 1/2 garlic clove
- 1/4 cup celery
- 1/2 cup cauliflower
- 2 leaves lettuce, shredded (best with a good leaf lettuce)
- 1/4 cup butter
- 1/2 cup cooked dried lima beans (sub canned lima beans or butterbeans, rinsed and drained, if you wish)
- 1/2-3/4 cup dry white wine
- salt and pepper, to taste (take caution not to oversalt if serving with ham, the meat will be salty enough to add piquancy to t)
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A lovely sauce for ham from the United States Regional Cookbook, Culinary Institute of Chica... ( more )

Melt the butter in saucepan. Add minced and shredded vegetables; simmer, but do not brown. W... ( more )

Prep: 15m

Ingredients (9) Eye: 1 (3.5-4 lb) roasting chickens 3 tablespoons unsalted butter 1/2 teaspoon grated lemon zest 1 large lemon, juice of 2 teaspoons... ( more )
- 1 (3.5-4 lb) roasting chickens
- 3 tablespoons unsalted butter
- 1/2 teaspoon grated lemon zest
- 1 large lemon, juice of
- 2 teaspoons dijon-style mustard
- 2 teaspoons chopped fresh tarragon leaves
- 1 1/2 teaspoons coarse salt
- fresh ground black pepper
- 1/2 cup canned low sodium chicken broth
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By Abigail Johnson Dodge, Fine Cooking Issue #38. If tarragon isn't available, substitute a... ( more )

Heat the oven to 425&deg;F Rinse the chicken and pat it dry with paper towels. Cut away any ... ( more )

Prep: 15m

Ingredients (11) Eye: 1 dash olive oil 1 teaspoon butter 2 (6 ounce) beef tenderloin salt and pepper 1 clove garlic 1 sprig thyme 6 tablespoons cogna... ( more )
- 1 dash olive oil
- 1 teaspoon butter
- 2 (6 ounce) beef tenderloin
- salt and pepper
- 1 clove garlic
- 1 sprig thyme
- 6 tablespoons cognac (or white wine)
- 1/4 cup chicken broth
- 3/4 cup 35% cream
- 1 cup of assorted mushrooms
- chopped parsley
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Valentine's Day or any other day, this makes a romantic dinner for two. On Valentine's Day, ... ( more )

In a fry pan over medium high heat, add a splash of olive oil and half a teaspoon of butter.... ( more )

Prep: 10m

Ingredients (1) Eye: 3 large garlic cloves<br> 2 shallots, quartered<br> 3 tablespoons olive oil<br> 2 tablespoons chopped fresh sage<br> 2 tablespo... ( more )
- 3 large garlic cloves<br> 2 shallots, quartered<br> 3 tablespoons olive oil<br> 2 tablespoons chopped fresh sage<br> 2 tablespoons chopped fresh rosemary<br> 2 tablespoons coarse kosher salt<br> 1 tablespoon ground black pepper<br><br> 2 8-bone racks
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Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredie... ( more )

Servs: 12

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