Chef Kelley Vogelheim from Town Hall Restaurant in downtown Florence, SC shares a delicious way to cook quail.
PAN SEARED MANCHESTER FARMS QUAIL ON A COW PEA CASSOULET
½ C & 2 T Olive Oil, divided
1 T Fresh Garlic, minced
1 large carrot, medium dice
1 small yellow onion, medium dice
2 stalks celery, medium dice
2 cups cow peas, cooked
½ C cow peas, pureed
1 T hot sauce
1 T Lemon Juice
2 T Butter
S&P to taste
Fresh herbs for garnish
Start by drizzling quail with ½ cup olive oil, salt & pepper and let sit for 1-3 hours.
Heat a cast iron skillet until very hot, and gently place quail in. cook 2-3 minutes on either side. Quail should be golden brown. Finish by brushing with butter, if desired.
In the mean time, get another pan going on medium heat. Once pan is hot, add garlic, carrots, celery & onion and gently cook until tender.
Add the two cups cooked cow peas, cook for another two minutes, and then add your cow pea puree. Mix all ingredients thoroughly until combined and creamy. Finish by seasoning with salt, pepper, hot sauce, and lemon juice. When all seasonings are tasted and incorporated, add the butter and stir frequently to add another element of creaminess to the dish.
To serve, place a generous of portion of the cassoulet on the bottom of the dish and top with quail. Sprinkle with fresh herbs to garnish.
METHOD: 1) IN MEDIUM POT, HEAT BUTTER AND OIL TILL HOT. SAUTÉ ONION AND GARLIC FOR 3 MINUTES. ADD HEAVY CREAM AND CHICKEN STOCK. REDUCE BY HALF. ADD HERBS, CORNBREAD, BUTTERNUT SQUASH, APPLE AND EGG. SEASON TO TASTE. COMBINE WELL AND RESERVE MIXTURE TO COOL. 2) CAREFULLY STUFF CAVITY OF EACH QUAIL WITH MIXTURE. SEASON STUFFED QUAILS WITH SALT AND PEPPER. 3) IN MEDIUM PAN OVER HIGH HEAT, MELT BUTTER AND OIL TILL FRAGRANT. ADD QUAILS, THYME, ROSEMARY AND BAY LEAF TO PAN. BROWN THE QUAILS, BASTING OCCASIONALLY WITH PAN JUICES. TRANSFER QUAILS TO ANOTHER PAN AND FINISH COOKING IN PREHEATED 375° OVEN TO AN INTERNAL TEMPERATURE OF 160° (APPROXIMATELY 10-12 MINUTES). 4) MEANWHILE DEGLAZE PAN WITH CIDER VINEGAR AND HONEY. REDUCE FOR 1 MINUTE. ADD CHICKEN STOCK, REDUCING LIQUID TO ¾ CUP OR TILL SYRUPY CONSISTENCY. SERVE QUAILS WITH SAUCE IMMEDIATELY.
This week we’ve got one heck of a recipe from Brandon Velie of Juniper Restaurant in Ridge Spring, SC.
Buffalo Manchester Farms Quail Breast Medallions
with Creamy Adluh Grits &
Walter P. Rawl Farms Flash Fried Collards
8 Quail Breast Medallions
½ cup seasoned flour (salt, pepper, gran. garlic)
4 tablespoons butter
3 tablespoons Texas Pete Hot Sauce
1 tablespoon fresh chopped parsley
Heat butter in skillet. Dip quail into flour and place in hot skillet. Let quail cook about 3 minutes. When ready to turn quail pour hot sauce in pan, let cook about 45 seconds, add parsley. Turn Quail and move around in pan to incorporate sauce. Saute for about 2 more minutes. Transfer to plate and serve over grits.
For the grits:
2 cups whole milk
½ cup white stone ground Adluh grits
1/3 pound of unsalted butter
1 tablespoon chicken base
salt and pepper to taste
Heat milk and butter over medium flame in a sauce pot. Once butter is melted add grits stirring well for the first 4 minutes. Turn down flame and continue cooking for approx. 40 minutes ,stirring often. Add chicken base about ½ way through cooking. Salt and pepper to taste. Cook until soft grit.
For the Flash Fried Collards:
5 large collard leaves, washed & center stem removed
2 tablespoon butter
1 tablespoon red wine vinegar
Salt & Pepper to taste
Roll collard leaves tightly and cut into a chiffonade (thin hairlike pieces). Heat butter in skillet over medium- high heat then add collards and saute for approx. 2 minutes moving frequently in pan. Add vinegar and salt and pepper and saute for 1 more minute, collards should start to crisp up. Serve over quail.