Makes 30 Appetizer Plates
- 4 Each Lime, zested and quartered
- 8 Cups Strong Tea
- 6 ounces Kosher Salt
- 8 Cups Ice Water
- 16 Each Quail, semi boneless, cut into 32 breasts. Reserve legs and thighs for another use.
- Place the zest, lime, tea and salt in a small saucepan. Bring this mixture to a simmer and cook until the salt is dissolved.
- Add the ice water and quail breasts. When cool, place this mixture into a glass or plastic container with a lid. Brine the quail for about 8 hours under refrigeration.
- 1 Cup Wondra Flour
- ½ Cup Masa Harina
- 1 T Poultry Seasoning
- Kosher Salt and fresh ground black pepper to taste
- 1 Each Egg
- ½ Cup Buttermilk
- Vegetable Oil for Frying
- Combine flour, masa, poultry seasoning, salt and pepper in a medium sized bowl.
- In another bowl, beat the egg with the buttermilk.
- Remove the quail from the brine and place all the pieces into the buttermilk and egg mixture.
- Take one piece at a time, dredge it in the in the flour mixture, then place the pieces in a single layer on a tray or plate. Let it sit at room temp for 10 minutes.
- Fill a pan with enough oil to submerge the quail and heat it to 300 degrees.
- Add the quail and fry until golden brown and the juices are clear, about 7 or 8 minutes.
- Drain and keep warm until ready to plate.
- 1 Lobe Hudson Valley Foie Gras
- 4 Boxes Kosher salt
- Let FG come up to room temp.
- Remove veins and nerves.
- Make a torchon with the cheesecloth. Lay a piece of doubled cheesecloth on a work table about 18” wide and 24” tall. Place the FG in the middle of the cheesecloth about 6” from the bottom. Roll the cheesecloth over the FG so that it is enclosed, pull down sharply where the cheesecloth meets to tighten. Continue rolling and tightening until you have a cylinder. Twist both ends until the FG begins to ooze out of the cheesecloth slightly.
- Place 2 boxes of Kosher salt in a deep1/3 metal pan. Lay the torchon in the middle of the pan. Pour the remaining salt over the tour chon so it is completely surrounded by salt.
- Add another 1/3 pan on top of the salt, weigh it down with something heavy.
- Place in the refrigerator for 24 hours.
- Remove from salt and remove cheesecloth. The FG should be very firm.
- Cut off a one inch piece to melt and use in the waffle batter.
- Cut remaining FG into a small dice. Arrange on a parchment lined sheet tray in about tablespoon sized portions.
- Cover in plastic wrap and keep chilled until ready to make waffles.
*This batter will not be pourable. It should be spread on the waffle iron.
- 3 Cups AP flour
- 2 Cups Ellis County pecans, toasted and rough chopped
- 2 teaspoons Salt
- 3/4 teaspoon baking soda
- 3 Eggs Separated
- 2 5/8 Cups Buttermilk
- 6 Tablespoons Foie Gras, melted
- Foie Gras Small dice
- Do not make batter until ready to use.
- Heat waffle iron. If using an iron that makes a standard waffle- use ¼ wedge per plate. If using an iron that makes smaller round waffles use 1 per plate.
- Whisk dry ingredients together in a bowl.
- Whisk yolk with the buttermilk and melted FG.
- Beat egg whites until it just holds a 2” peak.
- Mix liquid ingredients to dry ingredients in a thin steady stream while mixing gently with a rubber spatula. Do not add liquid faster than you can incorporate it into the batter. Towards the end of mixing, use a folding motion to incorporate ingredients.
- Fold egg whites into batter.
- Spread appropriate amount of batter over the iron. Sprinkle about one tablespoon of diced FG per waffle serving into the batter.
- Cook until golden brown, 2-5 minutes. Serve immediately.
Blueberry – Lavender Honey
- 1 Quart Texas Honey
- 2 Pints Blueberries, washed
- 1/2 Cup Lavender, minced
- Lavender sprig tops for garnish
- Fold lavender into honey. Cover and place in a warm spot in the kitchen overnight to infuse.
- Fold in blueberries, slightly macerating ½ and leaving ½ whole. Serve at room temp.
- Place a waffle in the center of a large plate.
- Put the quail breast on top.
- Drizzle about 1 heaping tablespoon of the blueberry-lavender honey over quail, waffle and the plate.
- Garnish with a lavender sprig top.