Fried Quail With Chipotle Cream Sauce Recipe - Cooking Index
Fried Quail With Chipotle Cream Sauce Recipe - Cooking Index
In many parts of the country, just about any sauce is referred to as "gravy". It doesn't matter that the gravy is actually a reduction of port wine, fresh berries and shallot, finished silky-smooth with a touch of butterUit's still gravy.
Courses: Main Course| 8 | Quail - split in half | |
| 2 cups | 474ml | Buttermilk |
| 10 | Garlic cloves - minced | |
| 4 cups | 250g / 8.8oz | All-purpose flour |
| 2 tablespoons | 30ml | Chili powder |
| 2 tablespoons | 30ml | Onion powder |
| 2 teaspoons | 10ml | Salt |
| = (sea salt or kosher salt preferred) | ||
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Cayenne pepper |
| Peanut oil - for deep-frying | ||
| 2/3 cup | 157ml | Sour cream |
| 1/2 cup | 118ml | Heavy cream |
| 2 tablespoons | 30ml | Minced chipotle chilies in adobo sauce |
Combine quail, buttermilk and garlic in a bowl. Refrigerate for 1 hour.
Combine flour with next 5 ingredients. Blend sour cream, heavy cream and chipotles. Let stand for 15 minutes at room temperature before serving.
Remove quail from buttermilk. Dredge in seasoned flour and fry in oil heated to 360 to 375 degrees for about 5 to 6 minutes or until golden brown. Drain on paper towels. Serve with sauce on the side for dipping.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.