tasty!!!!
Announcement
Collapse
No announcement yet.
Best Dove Fillet Recipe... Prize awarded
Collapse
X
-
Originally posted by dfkoon View PostHeres another that I have saved off to try - like most, it's not my original recipe.
Hot Fried Birds (serves 4)
12 whole doves, plucked and gutted
1 cup buttermilk
kosher salt and freshly ground black pepper
2 cups all-purpose flour
oil or lard, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly sliced jalapeños
1/4 cup fresh herb leaves, such as parsley or marjoram
Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.
Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
Heat 4 inches of oil to 375 degrees in a fryer or large pot.
Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.
Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.
Comment
-
Originally posted by dfkoon View PostHeres another that I have saved off to try - like most, it's not my original recipe.
Hot Fried Birds (serves 4)
12 whole doves, plucked and gutted
1 cup buttermilk
kosher salt and freshly ground black pepper
2 cups all-purpose flour
oil or lard, for frying
3 tablespoons unsalted butter
4 tablespoons honey
4 garlic cloves, finely chopped
3 tablespoons hot sauce
4 thinly sliced jalapeños
1/4 cup fresh herb leaves, such as parsley or marjoram
Halve the birds by cutting down one side of the breastbone and through the ribs with a sharp, heavy knife. Repeat on the opposite side, effectively removing the breastbone. Soak the halves in buttermilk for 4 to 12 hours in the refrigerator.
Remove the birds from the buttermilk, season well with salt and pepper, and dredge in flour. Shake off the excess flour and refrigerate them for at least half an hour.
Heat 4 inches of oil to 375 degrees in a fryer or large pot.
Melt the butter, then combine it with the honey, garlic, and hot sauce in a large bowl.
Fry the birds in batches until golden brown and crisp, 3 or 4 minutes. Drain well on paper towels.
Toss the fried birds with the melted-butter mixture, add the jalapeños and herbs, and transfer to a plate. Serve immediately.
Comment
-
Originally posted by dallred View PostMarinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!
Comment
-
Originally posted by dallred View PostMarinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!
Comment
-
I coat mine with Olive Oil and then sprinkle them with some Chef Paul Prudhomme's meat magic seasoning and let sit for an hour or so. Then I do the usual and wrap them up with jalapeno's and bacon and place them on the pit. Right before they are done I put a dab of honey with some bulls eye BBQ sauce.
Comment
-
Originally posted by dallred View PostMarinate fillets overnight in Italian dressing
Pair each fillet with a pickled jalapeno slice
Wrap fillet and jalapeno slice with 1/2 strip of peppered bacon
Place bacon wraps on soaked bamboo skewers
Grill over charcoal or natural wood fire to your satisfaction
Yummy!!!
Comment
Comment