Ingredients
QUAIL
1 T Worcestershire sauce
1 T dry sherry
1/2 t. Salt
1/2 t. black pepper, freshly ground
3 whole quail, boneless, rinsed and patted dry
1 T vegetable oil
3 c all-purpose flour
3 T Creole seasoning
CORN BREAD
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(QUAIL) (1) Mix Worcestershire, sherry, salt & pepper. (2) Marinate quail in mixture, covered and refrigerated 12 hours. (3) Heat oil to 325F in cast iron skillet or saute pan, medium-high heat. (4) Dredge quail in flour and Creole seasoning mix, shaking to remove excess. (5) Fry until golden & cooked through, turning once, 3-4 minutes per side. Drain on paper towels. (BREAD) (1) Preeheat oven to 400F. Grease a 2-quart casserole dish. (2) Combine milk, cornmeal & salt in medium saucepan; cook, stirring constantly, over medium heat until boiling. (3) Remove; mix in egg yolks, butter, baking powder, jalapeno & cheese. Heat casserole dish in over. (4) Beat egg whites until stiff but not dry. (5) Fold into cornmeal mix until no traced of whte remian. Pour into casserole, bake 30-35 minutres until golden brown. (SALSA) Combine all ingredients in small bowl
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving