Chef Dean Fearing Fearlessly Fires Up BBQ Quail For Football
The Cowboys are in San Francisco to play the 49ers this weekend, but that doesn’t mean you can’t party on Sunday. Chef Dean Fearing of Fearing’s at the Ritz-Carlton Hotel in Dallas has an amazing recipe of barbequed quail that will have you licking your lips long before that 3:05PM kickoff on Sunday.
Dean Fearing says that tailgating is all about having fun and eating good food. You can take your tailgating or backyard bbq to the next level by grilling quail. That’s right, quail. It’s amazing and it only takes 4 minutes. Have a look at the recipe:
Barbeque Glazed Bob White Quail on Iceberg Wedge Salad with Point Reyes Blue Cheese and Apple Wood Smoked Bacon
- 4- 5oz Boneless Quail, wings removed and cut in half
- Salt and black pepper to taste
- 2Tbsp Olive Oil
- 1 Cup Sonny Bryans Original Barbecue Sauce (Inwood Location)
- 1Head Baby Iceberg Lettuce
- Point Reyes Blue Cheese Dressing (recipe below)
- A quarter pound of Apple Wood Smoked Bacon, cooked and crisp and crumbled
- Half a cup Rip Tomatoes, small dice
- A quarter cup of Chives, snipped
Light up the Grill and prepare for grilling…
Season each quail with salt and pepper and place on the grill. Cook the quail on the grill, each side for about 2 minutes, turning with a metal spatula. Brush each quail evenly with the barbecue sauce.
Remove the outer leaves of the Iceberg Lettuce, trim off the root bottom and cut into 4 wedges.
On four plates, place one iceberg wedge in the center and dress with a generous portion of the Point Reyes blue cheese dressing. Place two halves of quail lying up against the iceberg lettuce. Over the top of each plate, garnish with crumbled bacon, diced tomatoes and snipped chives.
Point Reyes Blue Cheese Dressing:
- 1 Cup Point Reyes Blue Cheese, crumbled
- 1 Cup Buttermilk
- Half a cup of Sour Cream
- 1tsp Ground Black Pepper
- 2tsp Worcestershire
- Tabasco, splash
- Half of a Lemon, juiced
- Salt to taste
In a mixing bowl, combine all the ingredients and whisk together vigorously. The result should be a creamy texture with only a few small lumps of blue cheese. You can also use a hand blender to mix the dressing.
This recipe sounds absolutely delicious! Can’t wait for Sunday!
For more info on Chef Dean Fearing and his restaurant at the Ritz-Carlton, visit www.fearingsdrestaurant.com.