C&RB CLUB RECIPE
Crisp Buttermilk Marinated Quail
4 breast of quail, breast bones removed, wings trimmed to leave only the first joint
1 cup buttermilk
Panko bread crumbs
Procedure:
- Prepare a stock from the quail bones and scraps
- Prepare a forcemeat with the unused meat scraps
- Marinade the breasts in the butter milk for at least an hour.
- Remove from marinade and season with salt and pepper. Spread the forcemeat on the inside of the breast and sandwich the two lobes together. Roll in Panko and sauté in a hot pan to crisp quail, finish cooking in the oven if needed prior to service.
For Green Pea Genoise:
1 cup sifted cake flour
2 Tbsp. white sugar
1 pinch salt
4 eggs
½ cup white sugar
1/2 cup pureed green peas
2 Tbsp. unsalted butter, melted
Procedure:
- Preheat oven to 350°F. Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
- Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
- Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the pea puree. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
- Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
- Bake for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. (It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting. Cut into towers with a pastry cutter of desired size.)
For Peach reduction:
1 peach
as needed, quail stock
Procedure:
- Peel, pit and chop one peach. Simmer over low heat with a bit of the quail stock. Press the liquid through a sieve and season with salt and pepper. Reserve for service
For Quail Eggs:
- Crack eggs into individual ramekins and reserve for service.
To assemble:
- Finish cooking the quail breast in the oven while the towers of Pea Genoise are re-heating in the same oven. Place the genoise on the plate, arrange the cooked quail breast, drizzle the plate with the peach reduction. Poach each quail egg and top each genoise.
Submitted by Marvin Messenger, Executive Chef, Pelican Marsh Golf Club, Naples, Fla.
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