Deep Fried Buttermilk Quail with Corn & Okra Maque Choux

Deep Fried Buttermilk Quail with Corn & Okra Maque Choux | 0 Comments
From Deep Fried Buttermilk Quail , Aired on Thu 7/14
Chef Jeff Henderson, Sugarcane, Quail
Instructions
Deep Fried Buttermilk Quail with Corn & Okra Maque Choux
 
WHAT YOU NEED
4-6 quail, semi-boneless
Kosher salt
Ground pepper
1 ½ cups buttermilk
2 cups all-purpose flour
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon paprika
½ teaspoon cayenne pepper
2 quarts canola oil for frying
 
WHAT TO DO
1. Cut each quail into equal halves. Lightly season with salt and pepper. Pour buttermilk over quail and marinate for at least 2 hours, or overnight.
 
2. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, paprika and cayenne.
 
3. Remove quail from the buttermilk and reserve marinade. Place each quail into the seasoned flour and thoroughly coat. Dip each piece of quail back into the buttermilk, and then into the seasoned flour to give it a second coating. 
 
4. Heat the canola oil in a cast iron heavy Dutch oven to 350°F. 
 
5. Working in batches, carefully drop 4 quails into oil at a time.  Fry quail for about 6 minutes, or until golden brown. Remove quail from oil and drain on a wire rack or paper towels. Serve atop Maque Choux.
 
Corn & Okra Maque Choux
 
WHAT YOU NEED
½ cup unsalted butter
2 ears corn, husked and kernels removed
½ large onion, diced
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup green cabbage, shredded
1 tablespoon fresh garlic, minced 
1 large fresh tomato, chopped
1 cup fresh okra, sliced 
Kosher salt to taste
Ground black pepper to taste
Creole pepper to taste
¼ cup chopped green onions
1 tablespoon Italian parsley, chopped
3 tablespoons dark sugar cane syrup  
 
WHAT TO DO
1. Heat butter in a large skillet over medium-high heat. Add corn, onions, green peppers, red peppers, cabbage and garlic. Cook vegetables until fragrant and softened about 5 to 8 minutes. 
 
2. Fold in tomatoes and okra and cook for an additional 2 minutes. Season with salt and pepper. 
 
3. Add green onions and parsley. Drizzle syrup over corn mixture.  Remove from heat and serve.
 
Ingredients
  • 4-6 quail, semi-boneless
  • Kosher salt
  • Ground pepper
  • 1 ½ cups buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • 2 quarts canola oil for frying
  • ½ cup unsalted butter
  • 2 ears corn, husked and kernels removed
  • ½ large onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • ½ cup green cabbage, shredded
  • 1 tablespoon fresh garlic, minced
  • 1 large fresh tomato, chopped
  • 1 cup fresh okra, sliced
  • Kosher salt to taste
  • Ground black pepper to taste
  • Creole pepper to taste
  • ¼ cup chopped green onions
  • 1 tablespoon Italian parsley, chopped
  • 3 tablespoons dark sugar cane syrup

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