Southern-Fried Quail with Smoked Gouda Grits & Jalapeño Cornbread
Recipe by the chefs at Pine Hill Plantation. Featured in the October/November 18 issue.
Southern-Fried Quail
INGREDIENTS
(Serves 6-8)
- 12 wild quail, whole
- 1 quart buttermilk
- 3/4 cup Montreal steak seasoning
- 4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tablespoon salt
- 1/2 tablespoon ground black pepper
- Peanut oil, for frying
TO PREPARE:
- Thoroughly clean quail. Once the bird is cleaned, submerge the quail in buttermilk to marinate for at least eight hours. Remove the quail from refrigerator one hour prior to cooking.
- In a fryer or cast iron skillet, preheat the peanut oil to 360 degrees.
- Mix flour, cornstarch, salt, and pepper.
- Drain excess buttermilk, sprinkle quail with Montreal seasoning, toss quail into flour to dredge, and shake away excess. Work in batches small enough to avoid excessive cooling of fryer.
- Cook until the quail float and are golden brown, about 5 to 7 minutes.
Jalapeño Cornbread
TO PREPARE:
-
- Preheat the oven to 425 degrees. Combine the cornmeal, flour, baking powder, and salt in a small bowl. Stir together.
- Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until combined. Fold in the cheese, and set aside.
- In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until combined.
- In a cast iron skillet, melt the butter over medium heat. Sauté the peppers and onions until soft, about 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. The batter should sizzle.
- Cook for 1 minute, then transfer to the oven and bake 20 to 25 minutes until golden brown. Serve warm with Southern-fried Quail.
INGREDIENTS
(Serves 6-8)
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 whole egg
- 1/2 teaspoon baking soda
- 1 cup grated cheddar cheese
- 1/4 cup shortening
- 2 tablespoons butter
- 1 red bell pepper, finely diced
- 1 fresh jalapeño, seeded and diced
- 1/2 onion, diced
Smoked Gouda Grits
INGREDIENTS
(Serves 6-8)
- 6 cups chicken stock
- 2 cups milk (or half and half)
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Dash of red pepper
- 2 cups uncooked Palmetto Farms stone-ground grits
- 1 cup shredded smoked Gouda cheese
- 4 tablespoons butter
TO PREPARE:
-
- Bring first five ingredients to a boil in a medium saucepan; gradually whisk in grits.
- Cover, reduce heat, and simmer, stirring occasionally for about 20 to 25 minutes or until thickened.
- Add cheese and butter, stirring until melted.
SHARE ON
You may also like
Daybreak Pheasant Sliders
Recipe by Chef Rachel Hogan. Recipe featured in t...
Blackberry-Balsamic Glazed ...
Recipe by Angelia Highsmith of Pinckney Hill Plan...
Bourbon and Brown Sugar Por...
Recipe by the chefs at Pine Hill Plantation in Don...
