To get all these flavors together, we crossed county lines, state lines, and an ocean. The Bandera quail is from Bandera, Texas. We get our goat cheese from Dripping Springs in Hays County, and Hatch chilies from New Mexico are the best. Traditional oriental hoisin sauce takes an entirely new turn when mixed with Hudson's famous tomatillo white chocolate sauce (TWCS) - an incredibly rich green mole.
- 6 boneless smoked quail, small dice
- ¼ cup Bronze Rub
- ½ cup diced green chilies, Hatch or Anaheims
- ½ cup goat cheese
- 1 tablespoon shallots, minced
- 2 tablespoons garlic, minced
- ½ cup jicama, small dice
- 1 bunch green onion tops, fine dice
- 2 bunches cilantro leaves, roughly chopped
- 2 limes, juiced
- 1 teaspoon salt
- 1 egg
- ½ cup milk
- 16 egg roll wrappers
- 1 quart canola or vegetable oil
Smoke quail using ½ Bronze Rub. Set aside.
Dice the smoked quail and mix with remaining Bronze Rub.
Combine chilies, goat cheese, shallots, and garlic and reserve.
Mix jicama, green onion, chopped cilantro, lime juice, and salt and reserve.
Whisk the egg with the mil to make egg wash.
In center of each egg roll wrapper, place 1 tablespoon quail mixture, 1 tablespoon goat cheese mixture, and 1 tablespoon jicama mixture.
Fold egg roll wrappers around fillings. Follow the directions on the package. Brush last fold with egg wash to seal.
Deep fry in oil until golden brown. Do this in batches of 4 so the oil doesn't cool down. The egg rolls will float, so you will have to keep turning them to get even browning. It will probably take a couple of minutes to crisp the outside and heat the innards. If rolls have been refrigerated, increase cooking time to 3 -- 4 minutes.
Yield: 3 cups
- ½ cup chicken stock
- 1 tablespoon garlic, minced
- 1 tablespoon red onion, diced
- 2 cups tomatillos, husks removed and quartered
- 1 jalapeño, chopped
- ¼ cup almonds
- 2 tablespoons sesame seeds
- 2 limes, juice and zest
- 2/3 cup white chocolate chips
- ½ tablespoon cornstarch
- 1 tablespoon water
- 1-1/2 bunches cilantro, leaves only
- ½ tablespoon salt and pepper blend
Separately toast almonds and sesame seeds in a dry skillet until lightly browned.
Purée stock, garlic, onion, tomatillos, jalapeño, almonds, sesames, lime juice, and zest in a food processor.
Transfer to a sauce pot, bring to a simmer over medium heat and incorporate chocolate, stirring until smooth.
Combine cornstarch and water until smooth and stir into sauce. Bring to a boil and remove from heat.
Purée cilantro in blender with ½ the hot sauce. Careful now!
Return to pot and mix together.
Adjust seasoning with salt and pepper blend.
- 1 cup Hudson's on the Bend Tomatillo White Chocolate Sauce
- ½ cup rice wine vinegar
- ¼ cup hoisin sauce (soybean and garlic sauce found in the oriental food section of most grocery stores)
- 1 tablespoon dark toasted sesame oil
- 1 teaspoon fish sauce (may need to go to an oriental market for this one)
- 2 tablespoons lime juice
Whisk together and serve in dipping bowl, or under egg rolls.
Our favorite on many things, low salt with a little spice.
- ½ cup of toasted and ground coriander seeds
- 1 tablespoon ground onion, onion powder
- 3 tablespoons lemon pepper
- 1 teaspoons oregano, dried
- 1 teaspoon white pepper
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
Mix together in a food processor and use freely.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith