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Buttermilk-fried Quail with Corn and Blueberry Salad |
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| Category: | Appetizers |
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| Source: | Adapted from Tom Douglas's Seattle Kitchen (William Morrow, 2001). |
| Description: | Wine recommendations: The sweet corn, berries and quail with pungent basil and vinaigrette need a sturdy red wine to balance it out. Cavatappi's fruity, mouth-filling Maddalena, a Nebbiolo-based wine, won't overwhelm the nuttiness of the arugula and corn. The chef also like Powers Lemberger and Arbor Crest Cabernet Franc with this salad. |
| Number of Servings: | Serves 4 |
| Ingredients: | 4 semiboneless quail, trimmed of excess fat 1 cup buttermilk 2 cups all-purpose flour 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper vegetable oil 6 cups arugula, washed, trimmed and dried 1 cup corn kernels, cooked and cooled 1 cup fresh blueberries 1/4 cup basil leaves, cut into strips lemon vinaigrette (any recipe, substitute lemon for vinegar) |
| Directions: | Preheat an oven to 400F. Combine quail and buttermilk in a bowl. In another bowl, combine flour, salt and pepper. Dredge each quail in the seasoned flour mixture. On stovetop, heat about 1/4-inch oil in a heavy skillet and brown quail on all sides, 5 to 6 minutes total. Transfer quail to roasting pan and place in oven, roasting at 400F to cook through, about 15 minutes. In a bowl, toss together arugula, corn, blueberries and basil with vinaigrette to taste. Mound this salad mixture on 4 individual plates and place a quail on each. |
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