Buttermilk-fried Quail with Corn and Blueberry Salad

Adapted from Tom Douglas's Seattle Kitchen (William Morrow, 2001).

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.

  • 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)

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.

Published on June 24, 2010
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