Chef Dave Larkworthy
JCT Kitchen |Atlanta

Buffalo Quail with Carrot and Celery Slaw, Buffalo Froth and Sweet Grass Blue
Chef Dave Larkworthy of 5 Seasons– Atlanta, GA
Adapted by StarChefs.com

Yields: 4 Servings

Ingredients:

Buffalo Froth:
• ½ teaspoon chili powder
• ½ teaspoon curry powder
• 2 Tablespoons honey
• ¼ cup barbecue sauce
• ½ cup hot sauce
• ¼ cup rendered duck fat
• 1 sheet gelatin, bloomed
  
  Blue Cheese Dressing:
• 2 Tablespoons minced shallots
• 1 Tablespoon minced garlic
• 1 cup crème fraiche     
• 2 cups sour cream
• 1 Tablespoon chopped parsley
• 1 Tablespoon chopped oregano
• 1 Tablespoon chopped thyme
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon fennel
• ¼ cup red wine vinegar
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoons Worcestershire sauce
• 1 cup buttermilk
• 8 ounces blue cheese
  
  Carrot-Celery Slaw:
• ½ cup baby carrots, fine dice
• ½ cup baby celery, fine dice
• ⅓ cup Blue Cheese Dressing
  
  Seasoned Flour:
• 1 cup flour
• 1 cup rice flour
• 2 Tablespoons corn starch
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon fennel seed
• 1 pinch cayenne pepper
• 1½ teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon white pepper
  
  Buffalo Quail:
• 4 organic quail
• 1 ounce corn starch
• 4 ounces buttermilk
• 4 ounces seasoned flour
• Canola oil
  
  To Assemble and Serve:
• 2 teaspoons chives, chopped
  

Method:
For the Buffalo Froth:
Toast chili and curry powder for 30 seconds in a warm sauce pan. Add honey, barbecue sauce, hot sauce and duck fat. When warm, add gelatin and cool. Whip with a Burr mixer or foam in a dispenser.

For the Wisconsin Blue Cheese Dressing:
Combine all ingredients in a mixing bowl. Set aside.

For the Carrot-Celery Slaw:
Combine carrots and celery with enough Blue Cheese Dressing to coat and set aside.

For the Seasoned Flour:
Combine all ingredients. Set aside.

For the Buffalo Quail:
Remove all bones except wing and leg. French the wings and legs. Vacuum seal and cook sous vide for 10 minutes at 165˚F, then chill in an ice bath. Dust the quail with corn starch and shake off excess. Dip in buttermilk and dredge in seasoned flour, then fry at 375˚F in canola oil for 2-3 minutes, or until crispy.

To Assemble and Serve:
Place small piles of Carrot-Celery Slaw on the plate. Place the quail on top of slaw, finish with Buffalo Sauce, and garnish with fine chives.

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