Crispy Texas Quail

SAVORY

Aug 31

Spiced Honey, Pickled Peppers, Fresh Herbs

Chef Drake Leonards of Eunice | Houston

“This dish is inspired by my time at hunting camps across the South. It was always a huge crowd pleaser to use pantry staples, like honey and hot sauce, with a skillet-fried game bird fried over a live fire. The sweetness of the honey is cut by the spice from the fermented peppers which balances out the delicious glaze. The viscosity from the honey allows the glaze to get into the nooks and crannies of the batter and helps the flaky salt stick better for a finishing touch.” — Drake Leonards

INGREDIENTS

Creole Spice:
4 ounces celery salt
1 ounce smoked paprika
¾ ounce garlic powder
¾ ounce onion powder
¾ ounce ground black pepper
½ ounce ground cayenne
¼ ounce ground allspice

Quail:
Yield: 6 servings
1 cup buttermilk
1 teaspoon hot sauce
Kosher salt
6 semi-boneless whole quails, halved and wings clipped

Pickled Peppers:
2 cups sliced sweet peppers
½ cup seasoned rice vinegar
½ cup granulated sugar
1 teaspoon kosher salt

Spiced Honey:
8 ounces honey
1 teaspoon fermented chile paste
1 teaspoon hot sauce
Zest of ½ lemon
Kosher salt

Herb Salad:
1½ tablespoons torn mint
1½ tablespoons torn celery leaves
1½ tablespoons torn parsley
1½ tablespoons torn basil
1½ tablespoons chopped scallion

To Assemble and Serve:
Yield: 1 serving
Oil for frying
2 cups all-purpose flour
1 teaspoon kosher salt
Flaky salt

METHOD

For the Creole Spice:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Quail:
In a mixing bowl, combine buttermilk, hot sauce, and 1 tablespoon Creole Spice. Season with salt. Transfer to a resealable plastic bag with quail. Seal and refrigerate 12 hours.

For the Pickled Peppers:
Place peppers in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring rice vinegar, sugar, salt, and ½ cup water to a boil. Pour mixture over peppers. Cover and refrigerate.

For the Spiced Honey:
In a nonreactive container, combine all ingredients. Transfer to a squeeze bottle and reserve.

For the Herb Salad:
In a small mixing bowl, combine all ingredients. Set aside.

To Assemble and Serve:
In a 10-inch cast iron pan over medium-high flame, heat oil to 350°F. In a shallow baking dish, combine flour, salt, and 1 tablespoon Creole Spice. Remove Quail from buttermilk marinade and dredge in flour mix. Fry until cooked through and golden brown. Transfer to a paper-towel lined sheet tray and let drain. Season with flaky salt. Transfer fried Quail to the center of a serving plate. Drizzle with desired amount Spiced Honey. Garnish with Pickled Peppers and Herb Salad.

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