Recipes
Pickled Quail Eggs
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12 hard-cooked eggs, peeled
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4 jalapeño chiles, cut in half, stem and seeds removed or substitute habanero chiles
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1 tablespoon kosher or pickling salt
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1½ cups white vinegar
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½ cup water
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1 tablespoon commercial pickling spice
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1 tablespoon pickled beet liquid, optional
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1 teaspoon white peppercorns, crushed
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1 bay leaf
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1 tablespoon coarsely chopped garlic clove
Put the eggs and chiles in a clean glass jar.
Combine the remaining ingredients in a non-reactive saucepan and bring the mixture to a boil. Reduce the heat, cover, and simmer for mixture for 10 minutes. Let the pickling liquid cool for 15 minutes and then pour over the eggs.
Cover the jar and refrigerate for a week to allow the eggs to absorb the flavors. The eggs will keep for several weeks under refrigeration.
To serve, place an egg on a square of waxed butchers wrapping paper, add some pretzel sticks, and pop the top off a cold one.
Yield: 12 eggs
*notes – add a little juice from pickled beets to add color and flavor, or you can color them yellow with ground turmeric or just leave them natural. To prevent the dark green line that sometimes forms around the yolk, immediately plunge the egg in cold water to cool them down. The ring forms because of a reaction with the iron in the yolk and the sulfur in the whites.
Country Fried Quail
- 6 quail, cleaned and split down the back
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- oil (for frying)
- 3 tablespoons flour
- 1 cup water (or 1/2 c milk and 1/2 c water)
- 1/2 teaspoon salt
- Spread the quail open and pat dry with paper towels.
- Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
- Dredge the quail in the seasoned flour.
- Pour oil to 1/4″ depth in the skillet and heat.
- Add the floured quail to the oil when it’s hot and brown on both sides.
- Remove the quail from the skillet.
- Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt.
- Add to the drippings in the skillet and stir to combine.
- Add the quail back in the skillet.
- Add enough water to come halfway up the quail.
- Cover and reduce the heat to low.
- Simmer for 30 minutes or until the quail is done and the gravy has thickened.
Smoked Salmon
Brine:
