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Quail: Panfried Quail and Creamed Corn with Bacon

Source of Recipe


Gourmet magazine



List of Ingredients



• 6 whole jumbo quail (6 to 8 ounces each)
  
• 1 cup all-purpose flour
  
• 1½ Tbsp salt
  
• 2 tsp freshly ground black pepper
  
• 1 tsp cayenne (optional)
  
• ½ cup milk
  
• About 2½ cups corn or canola oil, for frying
  
• .
  
• -- Accompaniments --
  
• Lemon wedges
  
• Creamed corn with bacon (recipe follows)
  






Instructions



1. With poultry shears or a sharp knife, cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs.
   
   
2. In a shallow bowl, stir together flour, salt, black pepper and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet, heat ½-inch oil over moderate heat until a deep-fat thermometer registers 360º F.
   
   
3. While oil is heating, working with one piece of quail at a time, dip half of the pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray.
   
   
4. With tongs, lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total. Transfer to paper towels to drain. Keep quail warm.
   
   
5. Return oil to 360º F and coat and fry remaining quail in same manner. Serve quail with lemon wedges and creamed corn.
   
   Serves 4
   
   ............
   
   CREAMED CORN WITH BACON
   
   • 4 ears corn
   • 6 ounces thick-sliced bacon (about 4 slices)
   • 1 large bunch scallions
   • 2/3 cup heavy cream
   • ¼ cup water
   • 1 tsp fresh lemon juice
   • 1 Tbsp unsalted butter
   • Freshly ground black pepper
   
   Bring a kettle of water to a boil and have ready a large bowl of ice and cold water. Add corn to boiling water and simmer 4 minutes. With tongs, transfer corn to ice water to stop cooking. When corn is cool enough to handle, drain and cut corn kernels from cobs. Cut bacon into 1/8-inch-thick strips. In a heavy skillet, cook bacon over moderate heat, stirring occasionally, until browned, and transfer to paper towels to drain. Thinly slice enough scallions crosswise to measure 1 cup.
   
   In a 3-quart heavy saucepan, simmer cream, water and lemon juice with bacon, scallions and butter, stirring, 1 minute. Add corn and pepper and salt to taste and cook until liquid is slightly thickened, about 5 minutes.
   
   Serves 4