STUFFED QUAIL
Steps:
- Preheat oven to 425 degrees F.
- Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
- In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
- Preheat the oven to 350 degrees F.
- Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.
SOUTHERN FRIED QUAIL
Southern Fried Quail are a delicacy straight out of my childhood. Simply seasoned, deep fried, and served with cheese grits on the side for an authentic southern dinner.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- Rinse the quail and pat dry thoroughly with paper towels.
- Generously season each bird with salt and pepper both inside and out.
- Place quail in a pan and sprinkle over a generous amount of flour, turning the quail in the flour to thoroughly coat the birds.
- Meanwhile, in a well-seasoned black iron skillet, add enough oil to cover the pan to a depth of about 1 inch.
- Bring the oil to frying temperature (about 325) over medium-high heat.
- Add prepared quail to the hot oil and fry 4 to 5 minutes on each side until golden brown all over.
- Remove to a paper towel lined plate to drain.
Nutrition Facts : ServingSize 1, Calories 480 kcal, Protein 43 g, Fat 33 g, SaturatedFat 9 g, Cholesterol 166 mg, Sodium 116 mg, UnsaturatedFat 21 g
COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING
We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy, and a blue cheese-buttermilk dressing offers just enough tang. Add a batch of flaky, peppery biscuits and a restorative glass of iced tea and you've got a meal any Southerner would happily dig into.
Provided by Katherine Sacks
Categories Steak Salad Fry Blue Cheese Green Bean Potato Lettuce Dinner Flaming Hot Summer Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 20
Steps:
- Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
- Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
- Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
- Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
- Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
- Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
- Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.
OLD SOUTH BLUE CHEESE DRESSING OR DIP
A terrific blue cheese dressing/dip! The olives give it an extra zip. Very good with veggie tray or oven-fried potato wedges. I add more blue Cheese; adjust to YOUR preference. Cooking time = refrigeration time.
Provided by Caroline Cooks
Categories Salad Dressings
Time 1h7m
Yield 1 pint
Number Of Ingredients 5
Steps:
- In food processor, grind onions.
- Remove; then grind olives.
- Return onions to processor and add mayo and buttermilk. Pulse until well blended.
- Add blue cheese crumbles; stir.
- Pour into jar.
- Cover and refrigerate at least one hour to blend flavors before serving.
Nutrition Facts : Calories 2074, Fat 173.9, SaturatedFat 34, Cholesterol 167.2, Sodium 4200, Carbohydrate 120.3, Fiber 0.7, Sugar 35, Protein 18.9
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