Quail Brine and Quail Wings

I found some useful information for brining quail at this link - https://1source.basspro.com/recipes-product-reviews/cook-with-cabelas-recipes/28763/how-make-basic-brine-recipe-game-birds

Below is what I ended up doing and will continue to use it this way! It had a solid taste. Not salty and notes of brown sugar. It went real good with the wing recipe. 

Brine: 

1/2 gallon water 

1/2 cup kosher salt 

1/2 cup brown sugar 

1 lemon sliced thinly 

5 garlic cloves 

2 Bay leaves

Fresh peppercorns 

Add water, salt and sugar to a stockpot and simmer until salt and sugar dissolves. Allow to cool for a bit and then add lemon, garlic, bay leaves and peppercorns. Allow brine to cool completely and submerge quails. Brine for 8-12 hours in the fridge. 

Be sure to rinse quail completely before cooking to remove saltiness. 

Recently acquired a new enjoyment over the taste of quail! I winged this recipe unsure of what to do with quail wings. 

12 Quail wings 

Seasoning/rub such as Spice House Gateway to the North

Rub spice all over the wings. Bake at 500 for 10-15 minutes! Done! 

Really really good meatballs

 I've been following the same meatball recipe for years and years... Well Cooking Classy has disrupted that with these really really good meatballs! I love all the fresh ingredients. It makes all the difference. Looks like I'll be making these for years and years and years!

https://www.cookingclassy.com/meatball-recipe/

3 C fresh bread crumbs, la brea pulsed in food processor 

1 C whole milk, plus more if needed

1 lb 85% lean ground beef

1 lb ground pork 

1 lb ground veal 

3 large eggs 

3 garlic cloves, crushed

3 T finely chopped basil

3 T finely chopped parsley

2 T finely chopped oregano 

1 1/2 C finely shredded Parmesan cheese 

Salt and pepper

1. Preheat oven to 400 degrees and spray a baking pan with baking spray.

2. In a large bowl, stir together the bread crumbs and milk. Add more milk 1 tablespoon at a time to moisten the bread. Let rest about 5 minutes. 

3. Meanwhile, toss all ingredients into another Bowl. Add bread crumb mix. Gently toss mixture and break up the meat with your hands. 

4. Shape meatballs with greased hands. 

5. Bake for about 20 to 25 minutes. Once complete, add the meatballs into a warmed marinara. Simmer on low for about 10 minutes. 

Sloppy Joes

 These sloppy Joe's are a serious comfort. Toast a brioche bun or white bread in a pan with some oil for a crunchy bite. I usually eat as an open faced sandwich and put shredded cheese on top.

This recipe came from The Chunky Chef. 

1 T butter

1 tsp oil

1 lb ground beef

3 cloves garlic, crushed

1 T tomato paste

2/3 C ketchup

1/3 C water

1 T brown sugar

1 tsp yellow mustard

3/4 tsp chili powder 

1/2 tsp Worcestershire sauce

1/2 kosher salt

Dash pepper

Dash hot sauce

1. Heat butter and oil in a pan. Stir in beef breaking up and brown, about five minutes. Drain grease. 

2. Add garlic and stir until fragrant. Add in tomato paste and stir.

3. Add remaining ingredients and mix well. Cover and simmer over low heat for ten minutes. 

Balsamic Vinegarette

This is an awesome balsamic dressing for salad! Tastes really good after a few days.

1/2 C olive oil
1/4 C balsamic
Salt and pepper
1 t fresh garlic
1 T sugar
1/2 t dried basil
1 T Dijon mustard

Whisk all together in a glass measuring cup. Aow to sit for flavors to meld. I like to sit out before serving so it comes to room temperature.