Chipotle Sweet Potato Mash and Fried Quail

Tired of turkey for Thanksgiving? Chef Aaron Nelson from Hookline shares a new idea for your meal.

Chipotle Sweet Potato Mash

5 lbs. Roasted Sweet Potatoes
1/4 cup unsalted butter
1/8 cup brown sugar
1/8 cup Local Texas Honey
2 tbs. Salt
2 tbs. Chipotle Puree

Roast Sweet potatoes until fork tender @ 400 degrees for about an hour, combine remaining ingredients in a with Peeled Roasted Sweet Potatoes. Thoroughly whipped int until smooth.

Low Country Fried Quail

Flour Dredge:
2 cups all purpose flour
1 tbs. Mexican Oregano
1 tbs. Cracked Pepper
1 tbs. Garlic Powder
1 tbs. Onion Powder
1 tbs. House Creole Seasoning

Buttermilk Wash:
3 Local Farm eggs
2 cups Buttermilk
1 Cup Topo Chico Mineral Water
1/2 cup Hook Line Hot Sauce
8 de-boned Quail cut in half

Dredge Quail in Flour dredge, egg wash, then Flour dredge again. Shake excess flour off. Fry at 350 degrees until Golden Brown. about 6 minutes


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