Ingredients: |
Ingredients: Marinade:
1 Tbsp. Honey
1 Tbsp. Sweet Soy (Indonesian Ketjap Manis)
1/2 cup peanut oil
1 Tbsp. Bourbon
4 Quail, deboned
Dressing:
1 lb. Quail or Chicken Bones
2 cups chicken stock
2 Tbsp. molasses
1 oz. cider vinegar
1 oz. walnut vinegar
2 oz. finely chopped shallots
1 cup olive oil
Salt, Pepper
1-2 Tbsp. Bourbon
Spiced Pecans:
1/2 cup pecans
1 Tbsp. butter
1 tsp. L&P Worcestershire
1/2 tsp. salt
dash cayenne pepper
1 Tbsp. sugar
Rice Flour Batter:
1 cup rice flour
3/4 cup water
1/4 tsp. salt
Pinch pepper
Salad:
1/2 pound fresh spinach, cleaned and trimmed
1 ripe pear
1/4 cup pickled red onion
1/2 cup celery hearts and leaves
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Directions: |
Directions:Marinade: Whisk together all marinade ingredients in small bowl and turn quail in marinade. Let rest for at least 1 hour. Drain the quail and cold-smoke for about 1/2 hour. Quail should still be moist.
Dressing: Brown bones in oven then place in small pot and cover with chicken stock. Bring to a boil, then reduce heat and let simmer until reduced to 1/2 cup of syrupy liquid. Pour into a bowl and whisk in molasses, vinegars, shallots and oil. Season to taste with salt and pepper and stir in bourbon.
Spiced Pecans: Melt butter and toss with pecans and all other ingredients. Spread out on a small baking sheet and roast in 350-degree oven for 10 minutes or so, until lightly toasted.
Rice Flour Batter: Whisk together. Dip quail in batter and fry in 350-degree oil for 3-4 minutes. Cool slightly and cut quail into quarters.
Salad: Toss salad with dressing, onion and celery.
Top with quail, pears and spicy pecans. Drizzle with more dressing. |
This recipe for CRISPY SMOKED QUAIL SALAD is from