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
4 c milk
1/2 c white cornmeal
1/2 t salt
2 eggs, separated
2 T butter, softened
1/2 t baking powder
1 T jalapeno pepper, chopped
3/4 c cheddar, shredder
MANGO SALSA
1 mango, peeled, seeded, diced
1 tomato, seeded and chopped
1/3 c red onion, chopped
1/4 c fresh cilantro, minced
1 jalapeno, seeded, finely chopped
2 T lime juice
Preparation
(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
