John Besh's Country Fried Quail with Persimmon-Curry Chutney
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2 boneless quail, cut in half wing and leg bone left in
2 tbs ginger, minced
2 cloves garlic, minced
1 shallot, minced
½ jalapeno, minced with seeds
6 persimmons with the top cut off, quartered
2 tbs madras curry powder
1 cup sugar
1 quart buttermilk
2 cup all purpose flour
2 tsp cayenne pepper
½ cup plus 2 tbs peach balsamic vinegar, separated
2 tbs pecan seed oil
1 tbs curry powder
¼ cup chives cut into 1 inch pieces
¼ cup cilantro leaves
1 small bunch mixed greens about 1 cup
1 tbs Meyer lemon zest
8 toasted pecans
2 quarts canola oil for frying or adequate amount for your fryer
Salt and pepper
Heat fryer to 350° F
1. In a large bowl, marinate quail in buttermilk for 15 minutes.
2. In a hot, dry sauté pan, toast the Madras curry powder for 30 seconds over medium high heat, moving it constantly so it does not burn. Add the sugar and cook until mixture starts to smoke, about 15 seconds. A ½ cup peach vinegar to pan, stir and quickly bring to boil. Cook for 30 seconds to slightly reduce. Add the ginger, jalapeno, garlic, shallots and persimmons. Reduce heat to medium and cook for 5 minutes.
3. In another bowl, mix together flour, 2 tbs salt, 1 tbs pepper and cayenne pepper. When quail is ready, remove from buttermilk and drain off any excess mixture. Dredge the quail in the flour mixture and place into the hot fryer and cook until done, approximately 3-4 minutes. Remove quail from fryer drain on a plate lined with paper towels. Season the quail with salt while still hot.
4. In a small bowl add the mixed greens, chives and cilantro in a bowl. Drizzle in the pecan seed oil and 2 tbs peach vinegar, Meyer lemon zest and salt to taste. Toss.
5. To plate, spoon chutney in center, place the quail on top. Serve with mixed greens and toasted pecans.