Green Chili Buttered Bandera Quail Corn and Monterey Jack Fondue, Fried Onions

This is a great Texas dish for hot summer days on the grill. Using indigenous quail from the south Texas town of Bandera, known for the best quality quail, we grill it on an open fire and “mop” it with a rich, spicy butter. The corn and Monterey Jack Cheese Fondue offers a bit of elegance to the plate and is used for dipping. It also offers the perfect amount of sweetness to contrast the spice of the mop. The fried onions add texture and presentation to the dish.

Serves 4

4 each Boneless Bandera Quail (recipe to follow)
2 cups Green Chili Butter (recipe to follow)
1 cup Corn and Monterey Jack Fondue (recipe to follow)
1 cup Fried Onions (recipe to follow)

For the Assembly :
On four large dinner plates place the quail criss-crossed on top of each other off center. Place the corn and Monterey Jack Cheese Fondue in a ramekin next to the quail. Place the Fried Onions on Top of the Quail and garnish with sprigs of cilantro.

For the Bandera Quail

4 each Boneless Bandera Quail
2 cups Green Chili Butter (see recipe)
Salt to taste
Pepper to taste

Method :
Preheat and season an outdoor grill to 350 degrees. Season the quail liberally with salt and pepper on all sides. Place the quail into the green chili butter, rub thoroughly and allow to sit for 10-12 minutes. Grill the quail on a preheated 350-degree grill for 2-3 minutes on each side being careful to gain cross marks on both sides. During this process baste or mop the quail on all sides and continue throughout the cooking process. Once the quail has reached a medium rare to medium doneness, remove from the grill and allow to rest for 5 minutes. Cut the quail in half and reserve for assembly.

For the Green Chili Butter

1 each Jalapeno, roasted, stem, skin and seeds removed
1 each Poblano, roasted, stem, skin and seeds removed
12 ounces Butter, softened and cut into small cubes
½ bunch Cilantro, leaves only
3 each Limes juiced
Salt to taste

Method :
Place all ingredients into a blender or food processor and puree until smooth. Season with salt to taste.

For the Corn and Monterey Jack Fondue

2 ounces Canola Oil
3 ears Corn, shucked
1 each Small white onion, chopped
1 teaspoon Cumin
4 ounces Heavy Cream
3 ounces Beer
6 ounces Monterey Jack Cheese, grated
3 each Limes, juiced
Salt to taste

Method :
In a saucepot over medium heat add the canola oil. Add the shucked corn kernels, white onion and cumin. Sauté for 3 minutes being careful not to gain any color on the corn. Add the heavy cream and bring to a boil. Add the beer and cook for 3-4 minutes over low heat. Place this mixture into a blender and puree until smooth. Add the grated Monterey jack Cheese to the blender in two – three batches and continue to puree until smooth. Season with lime juice and salt to taste. Keep hot until assembly.

For the Fried Onions

1 each Large white onion, thinly sliced into rings
1 cup All purpose Flour
1 teaspoon Paprika
½ teaspoon Cayenne pepper
1 teaspoon Sugar
Salt to taste

Method:
Preheat a deep fat fryer to 300 degrees. Combine the flour, paprika, cayenne, and sugar together and mix thoroughly. Add the onions and toss with the flour mixture until the onions are completely coated. Place into a preheated 350 degree fryer and fry until golden brown. Remove from the fryer and place on a paper towel to drain. Season with salt to taste.