BajaNomad - Baja Quail Recipes

Baja Quail Recipes

Osprey - 1-25-2007 at 04:11 PM

Today a friend from a nearby rancho came by to ask me to kill and clean a couple dozen quail he had trapped at his ranch. We made short work of it, got some recipes from google but they are all pretty fancy. Any homeboys out there with tasty but simple recipes from the heartland?

Cypress - 1-25-2007 at 04:36 PM

Boil 'em till tender, brush with seasoned butter (garlic, pepper, onion salt, etc.)and bake a few minutes,or batter and fry till brown, or just add dumplings to the boiling water. :yes:

bajabound2005 - 1-25-2007 at 06:12 PM

marinate them in anything poultry friendly, split them down the middle (not apart, just down the back) and throw them on the grill, baby! And they, of course, cook up right quick!

mtgoat666 - 1-25-2007 at 06:26 PM

Quote:

Originally posted by Osprey
homeboys out there with tasty but simple recipes from the heartland?

Simplest recipe is to let little critters live (especially if you don't even know how to cook them after you slaughter them). I can't imagine killing a bunch of cute little birds, when each only has about one mouthful of meat on it's bones.

bajabound2005 - 1-25-2007 at 06:31 PM

mtgoat --- you've never eaten quail! buen provecho, mi amigo!

David K - 1-25-2007 at 06:31 PM

How would you know???

vgabndo - 1-25-2007 at 06:44 PM

I think the question might be: What kind of Mexican are we talking about who can build a quail trap, but doesn't know how to eat one??? I might suggest that it is much easier to trap a chicken, and they pretty obviously have a lot more meat on their little hollow bones. :lol:

DanO - 1-25-2007 at 06:46 PM

Quail have the best flavor of any poultry, IMHO. I just Q'd some up last weekend. Overnight marinade in white wine, sage, salt and pepper. Drain and grill over medium low coals or gas until well browned, but watch for flareups and don't overcook. Excellent with wild rice and some sauteed greens on the side. FYI, they do a pretty good plate of grilled quail at El Palomar in Santo Tomas.

So much work, so little reward

Gypsy Jan - 1-25-2007 at 06:56 PM

We were at the Meling Ranch and invited to a c-cktail party by other guests.

The hosts had gone on a quail shoot and then grilled the results of the day.

The company? Good people having a great time and enjoying themselves tremendously.

The birds? Tough, stringy and you had to pick your way around the feathers and birdshot.

I've eaten quail in restaurants in Baja and I was underwhlemed by the meal, but I enjoyed very much the quail c-cktail hour I was privileged to attend at the Meling Ranch.

mike odell - 1-25-2007 at 07:02 PM

empty goat,
How do you deal with the screams when you filet a carrot or
the agony on cutting through the tender skin of an onion?
Must be agonizing for ya.
Most of you root and berrie eaters must be deaf to the sounds of the veggies!!!!!!!!!!!!
Lets all now sing Kumbawa,OK
I have some extra grass at my house, its almost a foot high now, come on over and graze.
Wont charge ya much, unless you eat more than your fair share.

msteve1014 - 1-25-2007 at 07:11 PM

wrap them in bacon and put them on the grill.dont overcook them,they will get dry fast.wild game has very little fat so you need to add some,and cook only until their not pink anymore......enjoy,this aint no chicken

DanO - 1-25-2007 at 07:12 PM

Proper cleaning removes all shot and feathers (pinfeathers should be scorched off with a torch), and the marinade in wine, along with slow grilling, makes 'em tasty. Beats the hell out of Tofurkey.

mtgoat666 - 1-25-2007 at 07:23 PM

Quote:

Originally posted by mike odell
Most of you root and berrie eaters...

Don't be obtuse; I am an omnivore - I just think trapping and eating quail or any wild animal is pretty lame, especially for a bunch of middle-class gringos. Hunting was OK when our civilization was all about hunting and gathering and every-man-a-farmer, but when you live in a civilization that is wiping out habitat and species, gringos hunting up some grub is ridiculous and ludicrous.
Fishing seems to be OK for now - but in another couple decades, probably won't be very good fishing,...

Personally, I much prefer to see quail skooting around the desert, rather than seeing a bunch of gringos slaughtering and barbecuing the wildlife.

Osprey - 1-25-2007 at 07:28 PM

Cypress, Bajabound, others ---- I got my order for recipes in too late but thanks very much -- I saved the ones you gave me. My wife had already begun to prepare them when I was on the computer. She made a light bread dressing, wrapped the breasts in bacon, baked them with a spice rub, served them with a crisp salad, baked potato and a nice Chilean Sauvignon Blanc (I like my wine at room temperature in a very cold room). It was excellent. My kudos to the rancher/trapper and my sweet wife (of course).

msteve1014 - 1-25-2007 at 07:29 PM

so you just prefer to let someone else get the blood on their hands, so you can eat :mad:

DENNIS - 1-25-2007 at 07:36 PM

Yeah ----
vgabndo has the right idea. Since everything in the world is supposed to taste like chicken, why dont you just cook a chicken? The only thing edible on quail is the breast....a one bite bird. Just like artichokes, more trouble than they're worth.

are those feathers flying yet???

woody with a view - 1-25-2007 at 07:45 PM

food is food. if ya wanna dig through the feathers and toothpicks, er bones-eat up.

seems kinda lame to judge another on their dining habits.

BTW, A CHILEAN S.B.!!!! oh, the horror. just kidding....mmmm

Tasty Bird

MrBillM - 1-25-2007 at 07:54 PM

Years back I used to enjoy Quail, but after a great deal of time spent feeding and watching the Quail that wandered into my yards both in the U.S. and Baja, my wife and I lost enthusiasm for eating them. I don't make any value judgements on what anyone else does, though. I still wolf down the Pollo. All of us Carnivores are responsible for animals dying. That's Life, whether it's a Bird, Cow, Pig or otherwise.

We used to go into San Felipe to eat at El Nido's often with our oldest friends in Baja and, knowing how much it bothered my wife, the guy made it a point to order and eat Quail in front of her. It was sort of funny watching the two of them argue back and forth.

They are cute - but tasty!

Bajalero - 1-25-2007 at 08:35 PM

Pull their heads off , pull the skin off, snip their feet off, push your thumb through the abdomen wall and separate the breast from the back just enough to pull the guts out. Rinse w clean water , pat dry , sprinkle black pepper lightly , wrap in a piece of bacon, toothpick, drizzle a little honey and rub it all over , run a stick through it and grill over some mesquite coals .

I'd rather eat that than a pacific lobster just about anyday (which I find bitter)

Now Maine lobster well......... that's a different story :biggrin:

lero

Sallysouth - 1-25-2007 at 08:55 PM

The best Quail I have eaten (only in Baja) was at La Fonda, back when they had the patio hanging over the edge , and we were told they "raised" their own birds and grew their own vegis.It was just so tender, not stringy, in a very light gravy, served with black bean soup, rice and fresh tender vegis,,,,and they served the whole bird, not just the breasts.YUM!

bigboy - 1-25-2007 at 09:38 PM

I've hunted quail since I was in high school. I take the time to pluck all of the feathers and leave the skin on. I usually fill the cavity with rice and wrap with bacon and place them on the BBQ. Quail is absolutely the best of fowl for eating!

I've hunted the same areas for years and what regulates the quail population is not the hunters but the weather. During wet years especially a wet spring, quail will raise two and maybe three hatches and their numbers will soar. In dry years, well you can guess what happens to their numbers but it only takes one wet year to bring their population back or above average!

bajabound2005 - 1-25-2007 at 09:58 PM

Quail is still on the menu at La Fonda and the only quail we've ever eaten was farm raised, all cleaned up and pretty when we bought it...muy bien, mis amigos. More tender than cornish game hen and tastier, too. Much moister, of course, due to the quick cooking time. I have some exotic recipes to share is any one cares for them...perfect for Valentine's Day - quail in rose petal sauce???

Dick? is that you?

k1w1 - 1-25-2007 at 10:03 PM

I vote all the quail gobblers go on a hunting expo with Cheney (and DON'T forget the beers!) :bounce:

[Edited on 1-26-2007 by k1w1]

[Edited on 1-26-2007 by k1w1]

jimgrms - 1-26-2007 at 08:22 AM

My granny made quail and dumplings and its great i do it the easy remove bones put meat in caserole dish add caned biscuits and chicken gravy to cover and bake till done

Cypress - 1-26-2007 at 12:39 PM

As a kid deep in Dixie land, I remember the robins would come down during cold weather. We'd shoot 'em. We also shot doves in the fall, they still shoot doves, probably shoot Robins also. Doves and Robins taste the same. :spingrin:

capt. mike - 1-26-2007 at 02:01 PM

so............the goat is back........ :smug:

well i'll tell ya pardner that quail is out frickin standing!!
we always snacked on em during kansas pheasant hunts.

the bacon trick above is killer, also stuff the split bird and wrap up a jumbo prawn in side its innerds before you wrap the bacon. use apple juice for the marryin aide and voila!!! fit for kings.

now, who's up for some good ol' cabrita belly split like a hog and pit roasted whole on the bone.........???????? yummy!! :cool:

David K - 1-26-2007 at 02:12 PM

If we weren't supposed to eat them, then why did God make them taste so good? :lol:

DENNIS - 1-26-2007 at 02:49 PM

Speaking of cleaning them ---------
Years ago, we were duck hunting at a pond on Irvine Ranch. Ducks weren't flying but the pesky mud-hens were, so out of murderous frustration, I took one down. My buddy looked at me like I was nuts, then asked me if I knew how to pull the breast out of the bird, to which I said no.
He instructed me to lay it on its back, feet toward me, spread it's wings and stand on them, one under each foot, grab its feet and pull, which I did. The legs came out attached to the breast, cleanly. That's the only edible part of a mud-hen.
I wonder if a quail could be torn apart in the same manner? Maybe they could do that at your table at El Nido or La Fonda?
Anything for a larger tip.

DanO - 1-26-2007 at 03:16 PM

Quote:

Originally posted by DENNIS
The only thing edible on quail is the breast....a one bite bird. Just like artichokes, more trouble than they're worth.

There's plenty of tasty meat on a quail, and plenty of great flavor in an artichoke, if you're willing to work a little harder than pulling a burger out of a bag or picking a taco up from a plate. It's no more work than most things you prepare from scratch, really, with the possible exception of cleaning and pounding abalone and double shucking fava beans. When it comes to food and drink, I'm interested in flavor, not speed. To each his own.

DENNIS - 1-26-2007 at 05:23 PM

DanO -----

Why would anybody want to labor over any edible meat which has less fiber than the floss needed to clean your teeth? The way you imply gratification is how I would see prisioners sucking sustinance from the bones of rats.
Great story, King Rat, remember that?

DanO - 1-26-2007 at 06:14 PM

Dennis -- I suppose it's a matter of taste. I know people who can't fathom why you'd wrestle with a crab claw or knuckle just for a bite or two of meat and some cartilage and shell shards. Others are repulsed by the very idea of eating things like uni (sea urchin gonads), veal sweetbreads (pituitary glands, I think), foie gras (goose liver pate), menudo (stomach lining), tacos de cabeza, lengua or chicharron (head, tongue and subcutaneous pork fat, respectively), and even oysters. (Poor fools, they don't know what they're missing.)

In fact, I flatly refuse to ever eat beef liver, which my mother used to make when I was a kid -- no amount of ketchup, bacon and onions could conceal the fact that it was a fried mud pie. I guess a bad experience with one kind of food can put you off it forever.

Growing up in California, we had artichokes in season by the boxful, and I used to hunt with my dad for quail, dove, pheasant and duck (no mudhens -- my dad said they tasted like swamp water), and we had great ways of preparing them all. These locally grown or caught foods were part of our heritage. Nowadays, they are commercially available, in superior quality (the quail I had the other night were farmed in Canada).

There's another reason to like "difficult" foods like these. I enjoy spending time at a table with family and friends, talking and eating, and wrestling with a few bones, artichoke leaves or crab shells makes you stay and savor things a bit more.

Like I said before, to each his own. More quail for me.

Oh yeah, and King Rat was great. Never tried rat, but I hear fried rat on a stick is big in Southeast Asia. Street chicken. Heh.

:biggrin:

[Edited on 1-27-2007 by DanO]

Oso - 1-26-2007 at 06:29 PM

If you've had real quail, "Codorniz", in a Baja restaurant, congratulations. Every time I've ordered it, it turned out to be Rock Cornish Game Hen, essentially a little chicken with about as much flavor. Farm raised or trapped would eliminate the shot. I agree with most of these recipes, the bacon is essential. For the marinade, I take the lazy chef's route: Italian salad dressing.

Sallysouth

Baja Bernie - 1-26-2007 at 06:29 PM

All of the sillyness by mtgoat 666 ( I hope he doesn't know what those numbers signify) aside. I do remember the scene you painted at La Fonda......................You could order anything and it came with quail..........Never ate the quail with the evening dinner......carried them home and had them, slightly warmed over, for breakfast...........First time I ate there was a breakfast in about 1964 and I was so impressed that I got my camera out and took pictures (long gone) of the plate, Steak, eggs, boleros, corn tortillas, beans, rice, papas, coffee and all of this surrounded by fresh cut flowers...........a most beautify picture painted with the food of gods and all for $2.45 Us.

Woops! I forgot the fruit and the juice drink.

Thanks for the memory's

DENNIS - 1-26-2007 at 07:16 PM

Thanks DanO ----

Nice reply, you write well. Allow me to respond.
We, as humans, are part of the food chain which includes the smaller, less defensive animals around us, including the quail.
I used to hunt birds in younger days, rabbits if I could find them but, nothing else. I shot a lot of duck. Cleaned and cooked most of them.
Liver, you say? Oh, I love cooked liver.
My problem is with what you call,"difficult food". I guess that's food from those little critters that are so small that they dont stand a chance.
When are we going to perfect a cooking method for hummingbirds and hampsters, only because they would require a refined method of eating them?
My view and respect for life has changed since my combat days and I repell from the thought of killing for any reason, even a quail or a fish. I know that I will eat fish, maybe quail, but I wont kill them to do that.
We're having a severe philosophical difference so I'd best leave. Thanks

Oso - 1-26-2007 at 07:43 PM

If it smells good, eat it.

Bajalero - 1-26-2007 at 08:29 PM

Quote:

Originally posted by DanO
Quail have the best flavor of any poultry, IMHO. I just Q'd some up last weekend. Overnight marinade in white wine, sage, salt and pepper. Drain and grill over medium low coals or gas until well browned, but watch for flareups and don't overcook. Excellent with wild rice and some sauteed greens on the side. FYI, they do a pretty good plate of grilled quail at El Palomar in Santo Tomas.

Have to agree with that DanO. Best tasting bird period .

The worst I ever ate was a fools- hen I killed with an unfortunate throw of a rock while packing in the Sierras ,West of Independance..

My father said it was going to make a fine dinner spitted over the campfire.

Learned a valuable lesson that trip.

Mike Supino - 1-26-2007 at 08:45 PM

Quote:

Originally posted by Oso
If it smells good, eat it.

Like the bathroom door on a tuna clipper?

Oso - 1-27-2007 at 11:29 AM

Quote:

Like the bathroom door on a tuna clipper?

There is no accounting for taste. :lol:

At the Top of The Food Chain

MrBillM - 1-27-2007 at 11:54 AM

A few days back, I received the "voting" issue of my NRA mag, "The American Rifleman" and, reading through the Bios of the Candidates I noted that Ted Nugent has a book out titled "Kill It and Grill It". The reviews say that it's hilarious. Anybody read it ?

Speaking of Liver, the toughest part of Basic Training back when I was in the Air Force, was getting through Dinner once each week when they served Liver. Nothing else compared.