Rancho Gordo Canellini Bean and Potato Puree, Black-Eyed Pea Relish
and Garlic-Chili Oil
Chef Danielle Custer, Director of TASTE Restaurants and Catering, Seattle, WA
6-8 |
whole semi-boneless quail* |
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Rub |
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1 tsp. |
coarse ground black pepper |
2 tsp. |
paprika |
1/4 tsp. |
cayenne pepper |
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Marinade |
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1/4 c. |
freshly squeezed lemon juice |
1/4 c. |
soy sauce |
3 |
cloves garlic, minced |
1/2 c. |
hot sauce (Cayenne, Cholula, Franks' are all good) |
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Dredge |
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1 1/2 c |
all-purpose flour |
1 1/2 tsp. |
freshly ground pepper |
2 tsp. |
salt |
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Fry |
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3 c. |
canola oil (if using a frying pan, more if using a deep fat fryer) |
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The day before
The day before serving, wash and pat dry the quail and lay them breast-side up in a large glass or stainless steel baking pan. Combine the dry spices for the rub and dust the quail with about half of the rub. Gently rub the spices into the meat and flip the birds over and repeat process on the backs. Whisk together all the marinade ingredients and pour the marinade over the quail. Rub the quail with the marinade and flip them over again making sure they are all well coated with both the rub and the marinade. Cover and refrigerate overnight or at least 8 hours.
Next, prepare potato-white bean puree (recipe follows) and refrigerate over night.
The black-eyed pea relish and garlic-chili oil (recipes to follow) can also be prepared the day before or within two hours of serving.
To fry and serve quail
Heat the canola in a large, heavy-duty frying pan to 350°F (or fill a deep-fat fryer 2/3rd full). Whisk together the flour, pepper and salt in a shallow bowl or pie plate. Remove the quail from the marinade and allow them to drain off some of the marinade. Coat both sides of quail in the flour mixture and pat the quail lightly, removing any excess flour, and carefully place in the heated oil. Fry only 3-4 pieces at a time for about 3-4 minutes on each side. Remove from the pan and drain on a paper towel and rest them for 3 minutes longer. With a sharp knife, cut the birds in half from top to bottom. They should be crispy and “just” pink in the centers.
Spread a large spoonful of the potato-white bean puree in about a 4-inch circle, in the center of a medium-sized
plate. Top with the black-eyed pea relish just in the center of the puree leaving about 1 inch of puree showing.
Place two hot, fried quail halves on top of the beans (legs sticking up) and sprinkle the dish with a drizzle of the spicy garlic-chili oil.
Serves 6-8 people as an appetizer or lunch entrée.
Cook’s Note
Quail comes packaged either in packages of 4 or 6.
This recipe works well also with Cornish hens or small frying chickens, just increase the amount of the ingredients and the frying time.
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