Southern Fried Quail With Blue Cheese Dressing Recipes

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and sugar.
• Slowly add extra-virgin olive oil, whisking until emulsified. Or shake the ingredients in a jar, or whirl them in a blender. Add crumbled blue cheese.

Steps:

• Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
• Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
• Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
• Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
• Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
• Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
• Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.

Steps:

• In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.