Pan-Seared Bandera Quail Legs, Costeño and Guajillo Honey Glaze
Fresh quail legs from nearby Bandera, Texas are lightly rubbed with peanut oil and seasoned with sea salt and freshly-ground black pepper before being quickly seared in a cast iron skillet. Glazed with a mixture of local guajillo honey, ground Costeño chiles and a bit of coarse mustard, then popped in a very hot over for just a minute or two..
Pan-Seared Bandera Quail Legs, Costeño and Guajillo Honey Glaze
Native to Oaxaca, Costeño chiles have an apricot fruit tone and a heat level similar to the chipotle. Less common in the US, Costeños are frequently used in salsa and soups but can occasionally found in mole recipes as well.
Jeff said,
January 20, 2011 at 2:36 pm
Dude:
You do all of this on an electric stovetop? Amazing…. What’s for dinner?
Ren said,
January 20, 2011 at 8:01 pm
Thanks! Nothing special tonight, but yeah, most everything gets cooked on or in this crummy electric rig..