Crispy Smoked Quail Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
hickory chunks |
1 cup peanut oil |
2 tablespoons honey |
2 tablespoons soy sauce or hoisin sauce |
2 tablespoons bourbon |
8 quail, breasts deboned |
2 cups rice flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 1/2 cups water |
vegetable oil |
8 cups gourmet salad greens |
bourbon dressing |
2 ripe pears, thinly sliced |
pickled red onion |
1/2 cup thinly sliced celery hearts |
spiced pecans |
Directions:
1. Soak wood chunks in water 1 hour.
2. Combine peanut oil and next 3 ingredients in a heavy-duty zip-top plastic bag; add quail. Seal and chill 1 hour, turning occasionally.
3. Remove quail from marinade, discarding marinade.
4. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
5. Drain wood chunks and place on coals. Place water pan in smoker; add water to depth of fill line.
6. Place quail on lower food rack; cover with smoker lid. Smoke 25 to 30 minutes. Let stand 30 minutes.
7. Stir together flour and next 3 ingredients in a small bowl just until blended.
8. Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat oil to 375°.
9. Hold quails by legs, and dip into batter, coating thoroughly. Fry quail in batches in hot oil 2 to 3 minutes or until golden. Drain on paper towels.
10. Toss greens with 1/4 cup Bourbon Dressing; place on individual serving plates. Top each with a quail; divide pear slices and remaining ingredients evenly among salads. Serve with remaining dressing.
|
|