Chicken
Fried Lobster & Chipotle Glazed Quail with Wild Mushroom
Risotto and Truffle Butter Sauce
By Chef David Holben, Culpeppers,
Dallas, TX
Made
with:
CulinArte’ Glace de Poulet
Entrée/Serves
4
Ingredients:
2 qts. Peanut Oil, for frying
4 each 8-10 oz. Rock Lobster Tail
1 pint Buttermilk
1/4 cup Milk
3 Eggs
1 tbls. Garlic Purée
2 cups Flour
1 cup Panko (Japanese bread crumbs)
2 tspn. Salt
1 tspn. Pepper
Procedure:
Heat peanut oil to 350 degrees. Mix the flour, Panko, salt
and pepper together. Combine the buttermilk, milk, and garlic.
Cut down the center of the back of the lobster shell with
a pair of scissors. Pull the meat out of the shell leaving
it attached at the end of the tail. Dip a lobster tail, shell
and all into the buttermilk mixture and then into the flour
mixture. Fry the lobsters five to six minutes until golden
and until all the meat has turned milky white.
For
the Truffle Butter
1/4 cup Chopped Black Truffles
1/4 cup Ruby Port
1/4 cup Madeira
4 oz. CulinArte’ Veal Glace
2 oz. Heavy Cream
8 oz. Butter
Procedure:
Place the truffles, wines and CulinArté Veal Glace
in a small sauce pot and reduce by 3/4. Add the heavy cream
and bring to a boil, reduce to a simmer. Cut the butter into
cubes and whisk it into the reduction slowly. Season with
salt and pepper.
Ingredients:
4 each Semi-boneless Quail
1 tbls. Montreal Seasoning
For
the Chipotle Glaze
3 cups White Vinegar
1/2 cup Sugar
1-1/2 cup Orange Juice
1/4 cup Molasses
4 Chipotle Chilies
1/4 cup Cilantro (chopped)
TT Montreal Seasoning
1 each Lime Juice
Procedure:
Bring vinegar and sugar to a boil and reduce by half. Add
orange juice and reduce by half. Remove from heat and stir
in the molasses, chilies and cilantro. Purée in blender.
Season to taste with Montreal seasoning and lime juice. Season
quail with the Montreal seasoning and grill over Mesquite
wood for two to three minutes. Brush with the glaze on both
sides and grill for an additional minute.
For
the Risotto
3 tbls. Olive Oil
1-1/2 cup Wild Mushrooms, (Chanterelle, Oysters, Black Trumpets,
etc.)
1 tbls. Shallots, finely chopped
1/4 cup Brandy
2 tbls. Shallots(finely chopped)
8 oz. CulinArte’ Glace de Poulet with a few sprigs of
Fresh Thyme
20 oz. Water
4 oz. White Wine
8 oz. Rice (Italian Arborio)
2 each Roma Tomatoes (cut into small dice)
2 tbls. Parsley (chopped)
1/2 cup Parmesan Cheese
4 tbls. Butter
TT Salt and Freshly Ground Pepper
6 oz. Tiny Green Beans (blanched)
1 tbls. Butter
TT Salt and Pepper
Procedure:
In a hot pan, sauté with the olive oil the mushrooms
for one minute, then add the shallots, season with salt and
pepper, and deglaze with brandy. Remove from the pan and keep
warm.
Bring
the water to a boil with the Culinarte’ Glace de Poulet
and fresh thyme. This way you can reconstitute the glaze into
a rich flavor full natural chicken broth.
Gently
cook shallots in 2 TBL butter. (Do not brown.) Add rice, all
at once, and stir well to break up clumps. Cook for about
2-3 minutes, to coat all grains. Add the wine and then a few
ounces of boiling Culinarte’ Glace de Poulet; cook over
mid-high heat, stirring well. Remove the outside meat of the
roma tomatoes and cut into a small dice. When rice is almost
dry, add a few more ounces chicken stock. Repeat process until
rice is cooked; the grains should be “al dente,”
but creamy. Stir in Parmesan cheese, tomatoes, parsley and
butter. Fold in the warm sautéed mushrooms and season
to taste. (The continuous stirring of risotto is a process
that removes the starch, and creates the creamy texture risotto
is known for).
Cook
the beans in boiling salted water for two to three minutes.
Strain and sauté quickly in the butter. Season with
salt and pepper.
To
Assemble the Dish:
Place the lobster to one side of a large oval plate. Prop
the beans between the lobster meat and tail. Spoon 1/2 cup
of the risotto on the other side of the plate. Cut the quail
into quarters and stand it up inside the risotto. Drizzle
some truffle butter in front of the lobster.
Chef
Recipes:
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
Mint
Coriander Cured Loin of Atkins Ranch Natural Lamb
with Frisse and Grilled Radicchio Salad
Pork
Sandwich with Chipotle Slaw
Smoked
Bacon Wrapped Jumbo Shrimp & Twice Baked Potato with Lobster-White
Cheddar Sauce
Other
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