Recipe by Blake Burgard, Executive Chef at The Tuxedo Club, Tuxedo Park, New York, USA
Bread and Butter Pickles
Slice the cucumbers to about 1/8-inch thick on a mandolin then combine with salt.
Chill for one hour. Drain and rinse.
Combine the sugar and the remaining ingredients in a medium saucepan, bring to a simmer (making sure the sugar has dissolved). Remove from heat.
Place the cucumber slices in a jar. Pour the hot vinegar over the cucumbers, allow to cool for one hour.
Cover and refrigerate.
Mix all ingredients in a bowl. Split in half.
Mix half of spice mix with 2 cups All-Purpose flour
Mix the remaining half of the spice mix with buttermilk and quails (Split in half). Allow to marinate at least six hours.
Combine all ingredients in a small saucepan and put on a low simmer for 20-30 minutes or until flavors have married.
In a large bowl w/ whisk attachment mix eggs, sugar, and buttermilk until well combined.
Add all dry ingredients.
Mix well and scrape down sides and continue mixing until smooth.
Add melted butter.
Pour into greased half hotel pan.
Bake 350 25-30 minutes or until golden brown and firm to the touch.
Cut ¼” thick long slice of cornbread and toast on a lightly buttered griddle.
Dredge marinated quail in seasoned flour. Shake off excess flour. Place on wire rack and spray lightly with water to moisten the flour. Let sit at least 30 minutes before frying.
Deep fry quail at 330F until cooked through (3-4 minutes)
Place griddled cornbread slice on dinner plate.
Place a nice pile of pickles next to cornbread.
Drizzle lightly with Spicy Honey .
Place two roasted aji dulce peppers and pea tendrils for garnish
2017 Plumpjack Napa Valley Chardonnay
The Tuxedo Club, Tuxedo Park, New York, USA
Image courtesy The Tuxedo Club