Courtesy of Brandon Fuller, Café Josie
Photography by Jody Horton
I got the quail from Texas Quail Farms in Lockhart and topped it off with a sweet-and-sour glaze. A lot of people think butternut squash is only a fall vegetable, but it actually has a long growing season in Texas that extends into the spring. The coconut rice really soaks up the curry, and the lime wedges, fresh basil and cilantro garnishes give the dish a great brightness.
For 4 Person(s)