Zinc Bistro & Wine Bar's Quail Knots
Ingredients
Quail Marinade
- 1 cup buttermilk
- 4 ounces Tabasco
- 2 teaspoons kosher salt split
- 2 teaspoons white pepper split
- 1 cup all-purpose flour
- 4 teaspoon cornstarch
Asiago Polenta
- 3.5 cups water
- 1 cup polenta
- 2 Tablespoons butter
- 1/2 cup asiago grated
- Salt to taste
Sweet Onion Dressing
- 1/2 cup sugar
- 1/2 cup cider vinegar
- 1/2 whole onion small dice
- 2 teaspoon celery seed
- pinch of salt
- 1 cup mayonnaise
- 2 teaspoon celery seed
- pinch of salt
- 1 cup mayonnaise
Instructions
Quail Marinade
- Make buttermilk mix by combining buttermilk, Tabasco, 1 teaspoon each of Kosher salt and white pepper.
- Marinate Quail in buttermilk mix for 12 hours
- Make seasoned flour by combining All-Purpose Flour, cornstarch and remaining Kosher salt and white pepper.
- Toss Gently in a bowl with seasoned flour, working the flour any crevices.
- Fry at 350 for approximately 3 minutes
Asiago Polenta
- Bring water and polenta to a boil, lower and simmer for 15-20 minutes.
- Add butter and asiago, blend with an immersion blender and take off the heat. Season to taste with salt.
Sweet Onion Dressing
- Boil sugar, Celery seed and vinegar until sugar is dissolved
- Pour hot liquid on diced onion set aside and let cool.
- Whisk into mayo and season to taste with salt.
- Sauce - Pickled mustard seeds, added to basic beurre blanc.
Notes
The recipe is courtesy of Zinc Bistro & Wine Bar in San Antonio.
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