Behind the Recipes
Southern Fried Quail Salad with Ranch Dressing by D'Artagnan
Makes 4 servings
INGREDIENTS:
Ranch Dressing:
8 boneless quail backbone and 2 wing joints removed, and split
1 cup buttermilk
6 oz. mesclun
12 oz. yellow fingerling potatoes, boiled until tender and cut into 1/2-inch slices
4 oz. small white mushrooms, trimmed, wiped, and sliced
Peanut oil, for frying
1 cup flour
salt and freshly ground black pepper to taste
Pinch of cayenne
Ranch Dressing:
Makes about 2 cups
This recipe for creamy-garlic dressing makes more than you need here. But, it's so good, you'll find plenty of uses. It's great with raw vegetables and on baked potatoes. Just keep it covered in the refrigerator. It lasts for at least a couple of weeks.
1 1/2 cups buttermilk
1/2 cup mayonnaise
4 teaspoons Dijon mustard
2 teaspoon minced garlic
2 teaspoons green peppercorns packed in brine, minced
3 to 4 tablespoons finely chopped cilantro
PREPARATION:
Quail:
1. Marinate quail in buttermilk for 1/2 hour, turning to coat all sides. A resealable plastic bag works well.
2. Add enough oil to a large skillet to measure about 1-inch deep. Begin heating oil over medium-high heat. Season flour with salt, pepper, and cayenne. Lift quail from buttermilk, allowing excess to fall off, and dredge in flour, patting to remove excess. When oil is hot, add quail in batches, and cook until golden brown, about 4 minutes. Drain for 5 minutes.
Ranch Dressing:
Blend buttermilk, mayonnaise, mustard, and garlic together in a small bowl until smooth. Stir in cilantro and season with pepper. Cover and refrigerate for at least 1 hour before using.
Plating:
Divide mesclun among 4 plates. Scatter potatoes and mushrooms around outside of plate. Add 4 quail halves to each plate, drizzle on Ranch dressing, and serve. Freshly ground black pepper to taste.
Recipe courtesy of D'Artagnan
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