Introduction: Embark on a culinary journey with our Salt & Vinegar Encrusted Spatchcock Quail paired with Potato Puree and Honey Siracha Sauce, a dish that marries bold flavors with exquisite textures to create a truly unforgettable dining experience. Perfect for those seeking to elevate their palate, this recipe showcases the delicate balance of savory, tangy, and sweet elements, all expertly combined to tantalize your taste buds.
Unveiling the Ingredients: Crafted with care and precision, our recipe features a curated selection of ingredients designed to delight the senses. From the succulent quail, seasoned with a fragrant blend of garlic, onion, and smoked paprika, to the crispy coating of salt and vinegar potato chips, every component plays a vital role in creating a symphony of flavors that will leave you craving more.
Mastering the Technique: At the heart of this dish lies the art of cooking quail to perfection. Searing the seasoned quail in a cast-iron skillet ensures a crisp exterior while locking in the juicy tenderness within. Coating the quail in a mixture of panko breadcrumbs and potato chips adds a delightful crunch, elevating the dish to new heights of culinary excellence.
 You can buy Spatchcocked Quail from Steadfast Farms, SPPS, and find it both on the Online Store and in Retail Locations found on our website.
Creating the Honey Sriracha Sauce: No culinary masterpiece is complete without the perfect finishing touch. Our Honey Sriracha Sauce, crafted from the fiery kick of Sriracha hot sauce and the sweet embrace of honey, adds a tantalizing depth of flavor to each bite. Drizzled over the golden-brown quail, this sauce transforms every mouthful into a harmonious symphony of taste sensations.
Serving Suggestions: To complement the rich flavors of the quail, we've paired it with a velvety potato puree, infused with the subtle hint of garlic and the creamy richness of sour cream and butter. Each spoonful of this decadent puree provides the perfect balance to the bold flavors of the quail and sauce, creating a truly indulgent dining experience.
Conclusion: In conclusion, our Salt & Vinegar Encrusted Spatchcock Quail is more than just a meal—it's a culinary masterpiece that transcends the ordinary. With its expertly balanced flavors, exquisite textures, and meticulous attention to detail, this dish promises to elevate your palate and leave a lasting impression on all who partake. So why wait? Prepare to indulge in a dining experience like no other and savor the symphony of flavors.
Salt & Vinegar Encrusted Spatchcock Quail
Paired with a simple Potato Puree and Honey Sriracha Sauce
Level:Â Intermediate | Total Time:Â 1 hour | Yield:Â 3-4 servings |
Ingredients:
Quail:
Canola oil, for cooking
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons smoked paprika
Salt and freshly ground black pepper
9 quail, (Spatchcocked) You can purchase 2 - 2lb Packs of Spatchcocked Quail at SPPS
1 1/2 cups panko breadcrumbs
Three 2 1/2-ounce bags of salt and vinegar potato chips
3 large eggs
3/4 to 1 1/2 cups milk
Potato Puree:
9 potatoes
3 cloves garlic
3/4 cup sour cream
6 tablespoons unsalted butter
Salt and freshly ground black pepper
Sriracha Honey Sauce:
1 1/2 cups sriracha hot sauce
6 tablespoons honey
Instructions:
Quail:
Preparation:Â Heat a deep fryer or pot large pot with canola oil to 375 degrees F. In a small bowl, combine 3 teaspoons each of garlic powder, onion powder, and smoked paprika. Add salt and black pepper to taste, usually about 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix well to create the seasoning mixture for the quail.
Coating Preparation:Â Using a food processor, grind 1 1/2 cups of panko breadcrumbs and the contents of three 2 1/2-ounce bags of salt and vinegar potato chips until finely ground. Transfer the breadcrumb and potato chip mixture to a shallow bowl. In another shallow bowl, whisk together 3 large eggs and 3/4 to 1 1/2 cups of milk until well combined. This will form the coating for the quail.
Coating the Quails:Â First, pat the quails dry with paper towels to remove any excess moisture. Then, one at a time, dip each quail into the egg mixture, making sure it is fully coated. Allow any excess egg mixture to drip off before transferring the quail to the breadcrumb and potato chip mixture. Press gently to ensure the coating adheres evenly to the quail. Repeat this process for all the quail.
Cooking:Â Carefully lower the coated quail into the hot oil, ensuring not to overcrowd the fryer or pot. Fry the quail in batches for about 2 to 3 minutes or until they achieve a golden brown and crispy exterior. Once cooked, transfer the quail to a plate lined with paper towels to drain any excess oil before serving.
Potato Puree:
Preparation:Â Peel and dice the potatoes into small cubes. Place the diced potatoes in a pot of salted water and bring to a boil. Cook the potatoes until they are fork-tender, usually around 15 minutes. Once cooked, drain the potatoes and transfer them to a food processor.
Processing:Â Add peeled garlic cloves, sour cream, butter, and a splash of milk to the food processor with the cooked potatoes. Process the mixture until smooth and creamy. Season with salt and pepper to taste. This will create a delicious and velvety simple potato puree.
Sriracha Honey Sauce:
Preparation:Â In a small bowl, whisk together sriracha hot sauce and honey until well combined. Adjust the amount of honey to your desired level of sweetness and spiciness.
Cooking Note: Quail can be very delicate so be sure not to fry them too long.
USDA's safe handling instructions for poultry:
Keep it Cold: Store raw poultry in the refrigerator at 40°F (4°C) or below. If you won't be using it within 1-2 days, freeze it at 0°F (-18°C) or below.
Thaw Safely: Thaw poultry in the refrigerator, in cold water, or in the microwave. Never thaw poultry on the counter, as bacteria can multiply rapidly at room temperature.
Separate: Keep raw poultry separate from other foods, especially those that won't be cooked, to prevent cross-contamination.
Cook Thoroughly: Cook poultry to a safe internal temperature to kill any harmful bacteria. The safe minimum internal temperature varies by type of poultry:
Whole poultry: 165°F (73.9°C) measured in the thickest part of the bird, including the breast, thigh, and wing joint.
Ground poultry: 165°F (73.9°C).
Poultry breasts: 165°F (73.9°C).
Use a Food Thermometer: To ensure poultry is cooked to the proper temperature, use a food thermometer inserted into the thickest part of the meat without touching the bone.
Refrigerate Promptly: Refrigerate leftovers promptly at 40°F (4°C) or below. Discard any cooked poultry that has been left at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F or 32°C).
Following these safe handling instructions helps prevent foodborne illness and ensures that poultry is safe to eat.