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Receta Fried Quail With Chipotle Cream Sauce
by Global Cookbook

Fried Quail With Chipotle Cream Sauce
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Ingredientes

  • 8 x quail split in half
  • 2 c. buttermilk
  • 10 x garlic cloves chopped
  • 4 c. all-purpose flour
  • 2 Tbsp. chili pwdr
  • 2 Tbsp. onion pwdr
  • 2 tsp salt (sea salt or possibly kosher salt preferred)
  • 1 tsp freshly-grnd black pepper
  • 1 tsp cayenne pepper Peanut oil for deep-frying
  • 2/3 c. lowfat sour cream
  • 1/2 c. heavy cream
  • 2 Tbsp. chopped chipotle chilies in adobo sauce

Direcciones

  1. Combine quail, buttermilk and garlic in a bowl. Chill for 1 hour.
  2. Combine flour with next 5 ingredients. Blend lowfat sour cream, heavy cream and chipotles. Let stand for 15 min at room temperature before serving.
  3. Remove quail from buttermilk. Dredge in seasoned flour and fry in oil heated to 360 to 375 degrees for about 5 to 6 min or possibly till golden. Drain on paper towels. Serve with sauce on the side for dipping.
  4. This recipe yields 4 servings.
  5. Comments: In many parts of the country, just about any sauce is referred to as "gravy". It doesn't matter which the gravy is actually a reduction of port wine, fresh berries and shallot, finished silky-smooth with a touch of butterait's still gravy.
  6. This simple, um, gravy takes on some smoky-warm Southwestern flavors from chipotle peppers. Use the chipotles sparingly. You can always add in more if it's not quite warm sufficient. You'll find them in a small can (packed in adobo sauce - also spicy) in the Hispanic section of your market.
  7. I like to serve this dish with well-seasoned rice and fresh corn. By the way, quail really must be eaten with your hands. I do not care what Martha Stewart says.