Trapp Family Lodge
December 7, 2013

Stowe, Vermont

Chef Cody Vasek made a special appearance on Vermont Public Television on December 7, 2013 with his Maple-Soy Quail Salad Recipe. Make this delicious creation for yourself, or follow along with Chef Cody and watch the full video clip. 

This is a unique recipe that combines Vermont's favorite crop - maple syrup - along with quail and soy sauce.

Vinaigrette and Marinade
½ cup maple syrup
4 tsp- rice wine vinegar
1 tbs- black pepper
2 tbs- fresh diced ginger
6 shallots - diced
8 cloves garlic - diced
½ cup thick soy sauce
1 cup water

Salad Mix
4 bunches of watercress - cut in half
½ head of red cabbage – sliced

Make a fine paste with all ingredients, add the cup of water and bring to boil. Cool and strain, reserve some for the salad. Marinate quail overnight.

Season quail with salt and pepper and sear in cast iron skillet over medium heat until brown and crispy. In a bowl add cabbage and watercress, season with reserved marinade; add salt and pepper, place in bowl and put the seared quail on top.

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