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 meantime, 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.
Chef Hilton McLeod of F. E. Pop’s in Florence, SC shows Bob how he cooks Blackened Mahi Mahi with Succotash.
Blackened Mahi Mahi with Succotash
6 oz Mahi filet
4 TBLS blackening seasoning
1 ear of sweet corn kernels off the cob
6 okra pods cut in rounds
6 heirloom grape tomatoes cut in half
1/8 cup cooked Butter Beans
1 TBLS diced sweet onion
1.5 teaspoon minced garlic
4 Fresh basil leaves
Squeeze of 1/2 a lemon
Couple splashes of wine
1 TBLS oil
4 pads of butter
On plate spread out blackening seasoning, then lay fish on top to coat, flip fish to coat the other side
In hot skillet, melt three pads of butter
Add fish, to pan.. cook approximately 2 minutes, then flip until done. Cooking time will vary upon the thickness of the filet. (Remember it’s a whole lot easier to correct undercooked fish than it it is to correct over-cooked fish.)
Add oil to pan
Add corn to let it have a minute or so head start on the other veggies
Add okra, onions and butter beans cook another minute
Add garlic and tomatoes for 30-45 secs ( careful not let garlic burn)
Add wine 15 seconds 6. Add remaining butter and basil leaves 7. Turn off skillet add lemon and salt pepper to taste
Swirl pan until butter, lemon, basil as well as salt and pepper are married into the succotash.
Place succotash on plate with fish on top. Squeeze what’s left of the lemon over everything. Stick fork in the fish and succotash, then place in mouth and chew…repeat as necessary.
Fried Shrimp and Altman Farm & Mill Grits with Stewed Tomatoes
3 large tomatoes, diced
1 medium onion, diced
3-4 cloves of garlic, peeled and minced
2 jalapenos, gutted and diced
2 Tbs. butter
1 tsp. salt & pepper
1/3 c. white wine
In a preheated sauce pan, add butter then saute the onions, garlic, jalapenos, and cook down for about 10 minutes. Add tomatoes, wine, and water. Cover and simmer for 30 minutes – stirring occasionally. Remove lid and reduce until thickened.
Altman Farm & Mill Grits should be prepared according to the package.
Use Altman Farm and Mill’s Fish Fry to batter 1lb. of head-off shrimp, peeled and deveined. Fry the shrimp according to the directions on the package.
Crunchy Fried Summer Vegetables with Spicy Ranch Dipping Sauce
2 fresh zucchini squash
2 fresh yellow squash
18-20 fresh okra
3 cups whole milk
1 Tbs. salt
Altman Farm and Mill’s Fish Fry
Oil for frying
Cut fresh zucchini and squash into ¼” thick slices. Cut okra into thirds. Whisk eggs and salt in milk to make an egg wash. Soak the cut vegetables in the egg wash for 10-15 minutes. Coat the vegetables in the fry mix and cook the vegetables according to the directions on the Altman Farm and Mill Fish Fry.
Spicy Ranch Dipping Sauce
Add 2-3 Tbs. of Siracha hot sauce to 1 cup of your favorite ranch dressing.