I vaguely remembered a mummified dish in Under Pressure and it recently motivated me to come up with my own gruesome spin. Dig around in the bottom of the freezer and sure enough I happened to have bags of rabbit livers from my last batch of 4-H rabbits. Dig around in the top of the freezer and sure enough - quail. In my own Dr. Frankenstein manner...I've created Quabbit!
I started by making my house paté with the livers and painstakingly deboned the quail. The liver was piped into the quail and I did my best to reconstitute the quail to look somewhat birdlike. Not being a plastic surgeon, I wrapped the quabbit in a gauze, tied it into shape, incanted a few jumbled words and hoped for the best.
The quabbit victim was then stuffed into a canning jar with some duck fat (might as well go for the turkducken homage), added some quail consommé, and finally closed them up for cooking.
A quick flick of lightening and I unwrapped my first child.
I returned the quabbits to the consommé and fat and let cool.
He looked a bit peeked so I thought maybe some glaze would be appropriate for that healthy glow. The glaze was the reduction with a spot of dark muscovado sugar and about 10 shellackings.
Having that healthy glow, I returned the quabbit to its home, blew in some cherry wood smoke and off to the table for the townsfolk to stab with their pitchforks.
The first night of customers weren't so sure about this little creation of mine, but it quickly became the highlight of the menu and is now out of stock...its alive!
Swiss Alps Bakery – Albuquerque, New Mexico
4 days ago