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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.

American/New American
Adapted from Tom Douglas's Seattle Kitchen (William Morrow, 2001).
Number of Servings
Serves 4
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.
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