Buttermilk Fried Quail with Grits & Greens
Recipe by Chef Cory Bahr from the article “Fare Game,” featured in the December-January 2021 issue.
INGREDIENTS
(Serves 4 to 6)
-
- 8 semi-boneless quail
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups whole buttermilk
- 2 large eggs
- 5 cups all-purpose flour
- 1 cup cornstarch
- 6 tablespoons Chicken Seasoning, divided, recipe following
- Creamy Stone-Ground Grits, recipe following
- Collard Greens, recipe following
- Root Beer Red-Eye Gravy, recipe following
Chicken Seasoning
-
- ½ cup Kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
Creamy Stone Ground Grits
-
- 8 cups whole milk
- 2 teaspoons Kosher salt, plus more to taste
- 2 cups stone-ground grits
- 2 jalapeños, minced
- ½ cup unsalted butter, finely chopped
- 8 ounces cream cheese
- Freshly ground black pepper
Collard Greens
-
- 3 bunches collard greens, stems removed and roughly chopped (about 2 pounds)
- 1 tablespoon unsalted butter
- 1 large yellow onion, cut in 1-inch pieces
- ½ cup cane syrup, such as Steen’s
- 2 smoked ham hocks
- 1 teaspoon crushed red pepper
- 2 jalapeños, sliced
- 1 quart chicken stock
- 3 quarts water
- ½ cup apple cider vinegar
- 2½ tablespoons salt
- ½ teaspoon ground black pepper
Rood Beer Red Eye
-
- 1 pound andouille sausage, cut into ¼-inch pieces
- 1 cup shallot, diced
- 1 cup tomato, diced
- 1 cup brewed coffee
- 1 cup root beer
- 1 teaspoon salt, plus more to taste
- 4 cups cane syrup, such as Steen’s
TO PREPARE:
1. In a large Dutch oven, pour canola oil to a depth of 2 inches. Heat oil over medium heat until a candy or deep-fry thermometer reads 350 degrees.
2. Season quail with salt and pepper.
3. In a medium bowl, combine buttermilk, eggs, and 2 tablespoons Chicken Seasoning. In a separate medium bowl, combine flour, cornstarch, and remaining 4 tablespoons Chicken Seasoning.
4. Dip quail in egg wash, then flour mixture until well-coated, shaking off excess.
5. Fry in canola oil until golden brown, 5 to 7 minutes.
Creamy stone ground grits:
In a medium saucepan, combine milk and salt. Bring mixture to a simmer over medium heat, and slowly whisk in grits and jalapeño. Simmer until grits are tender, whisking occasionally, 30 to 45 minutes. Reduce heat to low and add butter and cream cheese. Adjust seasoning with salt and pepper, if desired.
Collard Greens:
1. In a large Dutch oven, melt butter over medium-high heat. Add onion and sauté for 3 to 4 minutes. Add cane syrup, and cook until syrup gets bubbly, about 2 to 3 minutes. Add ham hocks, red pepper, jalapeño, chicken stock, 3 quarts water, vinegar, salt, black pepper, and collard greens.
2. Bring mixture to a simmer. Reduce heat to medium, and cook until greens are tender, about 1 hour.
Rood beer red eye
1. In a 1-gallon stainless steel saucepan, cook andouille sausage over medium heat, until cooked through. Drain fat; add shallot and tomato. Cook until shallot is translucent, about 5 minutes.
2. Add coffee and root beer, and scrape all browned bits from bottom of saucepan. Reduce liquid by two-thirds, about 10 to 12 minutes.
3. Add salt and cane syrup; simmer until gravy is thick enough to coat the back of a wooden spoon, about 20 to 30 minutes. Taste and adjust seasoning, if desired.
TO SERVE:
Serve the fried quail with Creamy Stone-Ground Grits, Collard Greens, and Root Beer Red-Eye Gravy.
WANT TO BE THE FIRST TO GET CONTENT LIKE THIS?
SHARE ON
You may also like
Recipe and commentary by Rachel Hogan...
Recipe and commentary by Joanne Linehan...
Recipe and commentary by Joanne Linehan...
