Driskill Grill
The Driskill Hotel

604 Brazos Street
Austin, TX 78701
(512) 391 7162


Hot Smoked Bandera Quail and Chili-Buttered Corn on the Cob with Orange-Coriander Jam
Chef David J. Bull of Driskill Grill at The Driskill Hotel - Austin, TX
Adapted by StarChefs.com

For this recipe, Chef Bull uses Bandera quail, which are farm-raised on organic feed in Bandera, Texas. They can be purchased at specialty meat purveyors. You can also substitute any farm-raised quail.

Yield: 10 Servings


    Orange Coriander Jam:
  • 1 Tablespoon whole coriander seeds, cracked
  • 1 cup orange juice
  • ½ cup sugar
  • 1 orange, segmented and diced small
    Chili Buttered Corn on the Cob:
  • 3-4 ears of yellow corn, shucked, silk removed
  • 8 ounces butter
  • 1 onion, diced small
  • 3 ancho chiles, stem and seeds removed, toasted and ground
  • 3 jalapeño peppers, roasted, stem, seeds and skin removed, chopped
  • 1 poblano pepper, roasted, stem, seeds and skin removed, chopped
  • ½ cup all-purpose flour
  • 1 cup light beer
  • ½ quart heavy cream
  • ¼ cup cilantro, finely chopped
  • Salt to taste
    Hot Smoked Bandera Quail:
  • 5 Bandera quail, wings trimmed
  • 1-2 ounces canola oil
  • Salt to taste
  • Pepper to taste
  • Micro cilantro for garnish

For Orange Coriander Jam:
In a small sauce pot add the cracked coriander seeds and lightly toast. Add the orange juice and bring to a boil. Add the sugar and cook at a low simmer for 20-30 minutes or until the mixture becomes thick and has reduced to a jam consistency. Add the diced orange segments and remove from heat. Allow the jam to cool completely and reserve.

For Chili Buttered Corn on the Cob:
Cut the shucked corn across the cob, into 2-inch equal portions to form small wheels. Place butter in a large sauce pot and add the diced onion, ancho chiles, jalapeño and poblano peppers. Cook and allow the butter to completely melt. Add the flour and cook until completely combined to form a white roux. Add the beer and bring to a boil. Add the heavy cream and return to a boil. Add the corn wheels to the sauce pot and cook for 10-15 minutes at a low simmer. Add the chopped cilantro and season with salt to taste. Keep hot until ready to serve.

For Hot Smoked Bandera Quail:
Prepare a hot smoker or wood burning grill and heat to 400°F. Lightly brush the quail with canola oil. Season the quail with salt and pepper and place into smoker or onto wood burning grill for 2-3 minutes on each side or until the quail reaches a medium-rare to medium temperature. Cut the quail in half lengthwise.

To Serve:
Place one half of a hot smoked quail off-center on an appetizer plate. Place the chili-buttered corn on the cob next to the quail. Place a small dollop of the orange coriander jam next to the quail and garnish with micro cilantro.


   Published: June 2005