Home - By Category - Recipe - New Text Im Page 1 | Cooking Rig Page 1

Crispy Quail Salad

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRISPY QUAIL SALAD
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
 
        3 TB Hoisin Sauce
        2 TB Dark Soy Sauce
        1 TB Oyster Sauce
        1 TB Chinese Chile Paste With
  :          Garlic
        2 ts Garlic -- minced
        1 TB Ginger -- minced, peeled
      1/4 c  Dry White Wine Or Water
        6    Quail -- boned, butterflied
  :          Vegetable Oil For Frying
        1 c  Rice Flour
        1 ts Ground Cayenne
      1/2 ts 5 Spice Powder
        1 ts Salt
        1 c  Julienned Red Pepper --
  :          seeded, stemmed
    1 1/2 c  Jicama <> -- peeled,
  :          julienned
    1 1/2 c  Cucumber -- peeled, seeded
      1/2 c  Scallions -- cut on the
  :          bias
      1/2 c  Carrots -- julienned
  :          Honey-Lemon Vinaigrette
  :          (Recipe Included)
  :          Garnish--
  :          Cilantro Sprigs
  :          Honey-Lemon Vinaigrette--
        2 TB Shallots -- finely minced
      1/3 c  Olive Oil
      1/2 c  Fresh Lemon Juice
        3 TB Honey -- or to taste
  :          Salt And Freshly Ground
  :          Black Pepper
  
  FOR THE QUAIL: In a blender, combine hoisin, soy sauce, oyster sauce,
  chile paste, garlic, ginger and wine and pulse to make a smooth
  mixture. Whisk together and add quail and toss to coat evenly.
  Marinate refrigerated for at least 2 hours.
  
  Add oil to a depth of 1 inch to a deep pan and heat to 350 degrees
  (use a thermometer). Combine flour, cayenne, 5 spice and salt
  together on a plate. Remove quail from marinade and wipe off excess
  marinade. Light coat with flour mixture and deep fry quail in batches
  until golden brown and crispy (6-8 minutes). Check at leg joint to
  make sure quail is cooked through. Keep quail warm in a low oven and
  make sure oil returns to 350 degrees before adding new ones.
  
  Toss the peppers, jicama, scallions and carrots together with 1/3 cup
  or so of the vinaigrette and arrange attractively on plates. Top with
  a warm quail and serve immediately garnished with cilantro sprigs.
  Yield: 6 servings
  
  FOR THE VINIAGRETTE: Saute the shallots in the olive oil until soft
  but not brown. Set aside in a mixing bowl to cool. Whisk in the lemon
  juice, honey and salt and pepper to taste. Store refrigerated up to 5
  days.
  
  Yield: approximately 1 cup
  
  Recipe By     : COOKING RIGHT SHOW #CR9750
  
  From: Bill Spalding  
MMMMM

Display Recipe for Import.