Off With A Bang: Warm Asian salad with crispy mesquite bean sweet and sour dove

And just like that it’s September and dove season here in Texas. Not only that but dove season indicates we’ve lived in the metal mansion for two years. It’s almost hard to believe.

This is our second dove season with the helpful aid of Ace our German Shorthair Pointer and first season for neighbor puppy Riggs. They’re having a blast and it’s fun to watch them work together. Old and young, crazy for birds all the same.

Yesterday I was exhausted. I was craving chicken wings and also feeling pretty lazy. I couldn’t make up my mind if I wanted to make dinner or just eat popcorn on the couch. Yes, even I have those days when cooking feels like a chore.

Regardless of how I felt I got up and rummaged through the pantry looking for inspiration. Of all things potato starch met my call. Knowing we had several doves in the fridge that needed to be consumed I had an idea. Sweet and sour dove. I consulted the internet only to find very little assistance.

Taking some ingredients and knowledge from my binge watching of Marion Grasby on YouTube here’s what I came up with. Of course, I didn’t measure but I’ll try my best to share approximations.

Ingredients

  • 10 or more dove breasts
  • Light and dark soy sauce
  • Garlic, chopped
  • White pepper and sea salt
  • Mesquite bean jelly (or sub some kind of sweet preserve, honey or pineapple juice with sugar)
  • White vinegar
  • Tomato ketchup
  • Potato or corn starch
  • Oil for frying

Method

  1. Add oil to your favorite cast iron pan for frying. Sprinkle potato flour onto a shallow plate.
  2. Slice dove into bite size pieces, typically in half. Marinate in a tablespoon of regular soy sauce, white pepper and a heavy tablespoon of chopped garlic. Mix and set aside
  3. Ready your sauce pan. Add an 8 oz jar of jelly to a sauce pan. I used my homemade habanero mesquite bean jelly. To that add 1/4 cup of regular soy, tablespoon of dark soy, a dash of vinegar and a rough tablespoon of ketchup.
  4. Heat your oil. Dust your dove in the potato flour and quick fry. About a minute or so. I always do a test piece and taste before doing a larger batch. Fry in batches and dust with sea salt as they come out of the hot oil. Place on paper towel in warm oven until ready to serve.
  5. Heat your sauce ingredients until jelly melts. Taste and adjust flavor to your liking. Mix a little potato flour and water and add to thicken sauce. May take a minute or two. Add garlic chives.
  6. Toss dove in sauce and serve over a bed of greens, your favorite Asian noodle or rice.

Enjoy! I love thinking outside the box and am so glad this lazy day idea turned into something wonderful and tasty. Happy hunting!

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