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Buttermilk-fried Quail with Corn and Blueberry Salad
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.
Adapted from Tom Douglas's Seattle Kitchen (William Morrow, 2001).
Number of Servings
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
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.