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Greens and Fried Quail with Buttermilk Dressing (Emeril Lagasse) Recipe

Greens and Fried Quail with Buttermilk Dressing (Emeril Lagasse) Recipe

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Greens and Fried Quail with Buttermilk Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 large egg
1 tsp minced garlic
1 tsp dijon mustard
1 tsp lemon juice
3/4 cup vegetable oil
1/4 cup buttermilk
1/4 cup chopped green onions
1/2 cup finely grated fresh parmesan
1/2 tsp salt
freshly ground black pepper
3 cups buttermilk, divided
3 tbsp emeril's original essence , recipe follows
3 tbsp your favorite louisiana style red hot sauce (recommended : crystal)
1 1/2 tbsp minced garlic
8 semi-boneless quail (only the small leg bone should remain)
2 cups all-purpose flour
peanut oil, for frying
6 to 8 cups assorted greens ( arugula , frisee , radicchio , watercress , mustard
sliced tomatoes, for garnish
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

For the dressing:
Place the egg, garlic, mustard, and lemon juice in the bowl of a food processor and, while the motor is running, slowly drizzle the oil into the machine until completely incorporated and an emulsion is formed. Transfer to a small bowl and add the buttermilk, green onions, Parmesan, salt, and pepper, to taste. Whisk to combine and set aside, refrigerated, while you prepare the quail. Sauce may be made 1 day in advance.
For the Fried Quail:
Combine 1 1/2 cups of the buttermilk, the Essence, hot sauce and garlic in a large nonreactive bowl. Stir to blend. Immerse the quail in the mixture and refrigerate for at least 4 hours and for up to 24 hours.
Place the flour in a plastic resealable food storage bag and set aside. Place the remaining buttermilk in a small bowl. Working 1 or 2 at a time, remove the quail from the marinade and place in the bag with the flour; shake to coat well. Remove the quail and shake off the excess flour. Dip the quail into the buttermilk and then place back into the flour. Shake again to coat well. Transfer to a large wire rack set over a sheet pan and let rest until ready to fry, at least 20 minutes. Repeat with remaining quail.
In a medium Dutch oven or heavy pot, heat enough oil (to come 4-inches up the sides) over medium-high heat to 325 degrees F on a deep-fry or candy thermometer. Add the quail in batches and fry undisturbed until golden brown and floating on the surface of the oil, 5 to 6 minutes. Remove the quail and drain on paper towels. (Note: An even oil temperature is the key to successfully frying quail; a clip-on candy or deep-fry thermometer should be kept in the pot at all times. The temperature should remain between 300 and 325 degrees F during cooking.)
Allow the quail to rest at least 5 minutes before serving.
For serving:
Add the greens to a large bowl and add enough dressing just to coat the greens. Toss well, then mound about 1 1/2 cups of salad in the center of each of 4 plates. Arrange the quail around each mound of greens. Sprinkle each serving with some tomato slices and serve immediately, with more dressing on the side for guests to drizzle over their salads, as desired.
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	844.93 Kcal (3538 kJ)
Calories from fat	484.27 Kcal
		% Daily Value*
Total Fat	53.81g	83%
Cholesterol	79.4mg	26%
Sodium	4990.49mg	208%
Potassium	778.71mg	17%
Total Carbs	72.48g	24%
Sugars	13.14g	53%
Dietary Fiber	6.42g	26%
Protein	22.17g	44%
Vitamin C	10.1mg	17%
Vitamin A	0.1mg	4%
Iron	4.2mg	23%
Calcium	514.9mg	51%

Amount Per 100 g
Calories	193.39 Kcal (810 kJ)
Calories from fat	110.84 Kcal
		% Daily Value*
Total Fat	12.32g	83%
Cholesterol	18.17mg	26%
Sodium	1142.22mg	208%
Potassium	178.23mg	17%
Total Carbs	16.59g	24%
Sugars	3.01g	53%
Dietary Fiber	1.47g	26%
Protein	5.08g	44%
Vitamin C	2.3mg	17%
Iron	1mg	23%
Calcium	117.8mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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