Barbecued Quail Breasts
with Chipotle Cream



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Serves 4

Barbecued Quail Breasts

12 quail breast, 3 per person
2 Cups of barbecue sauce, your favorite
Salt and pepper
1 head of iceberg lettuce, shredded or cut into ½ inch cubes
1 carrot, julienne
1 red bell pepper, julienne
1 cucumber, peeled, seeded and ¼ inch dice
¼ pound bacon, cubed and cooked until crisp, reserve fat
¼ cup simple vinaigrette
4 corn cakes (recipe follows)
1 cup chipotle cream (recipe follows)

Make sure quail breasts are clean and free of shot.  Marinate the breasts in the barbeque sauce in a glass or plastic container over night in the refrigerator.  Preheat the grill.  When grill is hot, cook breasts on each side for about 1 to 1 ½ minutes or just cooked through.  Meanwhile in a salad bowl, mix the lettuce, carrots, peppers, cucumbers, bacon and a little vinaigrette. 

On four plates place one warm corn cake.  Top each corn cake with 3 grilled quail breasts and a handful of salad.  Drizzle each dish with the chipotle cream.  Enjoy.

Corn Cakes

1 ½ cups fresh corn kernels
½ cup milk
¼ cup heavy cream
2 eggs
2 yolks
1 ¼ cup flour
½ tsp. baking powder
2 tsp. salt
2 tbs. butter
2 tbs. bacon drippings or corn oil

Preheat oven to 250°.  In a blender, puree 1 cup of the corn kernels with the milk.  Next add the cream, eggs and yolks and mix.  Transfer to a mixer or bowl and whisk in flour, baking powder, salt and remaining corn kernels. 

Heat a griddle to medium-high heat and add 1 tablespoon of bacon fat and 1 tablespoon of butter to the griddle.  You want to make about a 5 or 6-inch diameter cake for each plate.  Add about 4 oz. of batter to the griddle and evenly spread out.  Grill on both sides for about 5 minutes until cakes are golden brown.  Once the cakes are done, place them on a small sheet pan with a rack and place in the oven to keep warm.

Chipotle Cream

2/3 cup sour cream or crème fraiche
1/3 cup mayonnaise
2 chipotle chilies
3 Tbs. milk
1 tsp. salt

Add all ingredients into a blender and puree until smooth and well incorporated.  Serve or keep refrigerated for up to a week.

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