Recipe by CHEF RUTHIE LANDELIUS
Featured Chef from the June/July 18 issue.
(Yields 8-10 small cakes)
- 8 quail eggs
- 1/8 cup low-sodium soy sauce
- 3 tablespoons local honey
- 1/4 teaspoon chili garlic paste
- 1 cup seasoned panko crumbs
- 1 tablespoon sesame oil
- 1 bunch Tango leaf lettuce or other curly leaf lettuce, roughly chopped
- 1 1/2 cups Aunt Jemima buttermilk cornmeal mix
- 1 cup water
- 1 egg
- 1 bunch scallions or green onions, julienned
- Vegetable oil, for frying
- Pre-heat oven to 350 degrees.
- In a small saucepan, whisk together soy sauce, honey, and chili garlic paste. Let simmer over low heat to thicken about 10 minutes. Set aside.
- In a small mixing bowl, toss panko with sesame oil to combine. Pour crumbs onto a baking sheet and toast for 8 to 10 minutes in oven. Remove crumbs and toss with lettuce. Set aside.
- In a medium mixing bowl, combine cornmeal, water, egg, and scallions. Whisk until smooth. Heat a large iron skillet over medium-high heat. Add 1 to 2 tablespoons vegetable oil and allow to get hot. Slowly ladle ¼ cup of cornmeal mixture into the hot skillet, smoothing it out flat as if making pancakes. You should have room to fit four cakes in the skillet. Let fry for 1 to 2 minutes or until edges turn brown and crispy. Flip cakes over, and fry for another minute or so. Repeat until all batter is gone. Once all cakes are fried, keep them warm in the oven or warming drawer and begin to fry the eggs.
- Crack the top of each quail egg and carefully peel to open a small hole big enough for the egg to slip out into skillet. In the same hot skillet, quickly fry the quail eggs (sunny-side up or over easy, whichever you prefer) in batches of four.
To Serve: Remove the finished cakes from oven or warming drawer to serving plates. Top each with the Tango lettuce/panko mixture, the fried quail eggs, and the honey soy drizzle. These are best if served immediately.
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