Makes 6 servings
Ingredients:
6 each semi-boneless quail
Cornbread, Wild Mushroom and Crab Stuffing:
1 pound ground chicken thigh meat, very cold
1 pound lump crabmeat
2 each eggs
1 cup heavy cream
2 cups *roasted mushroom mix (shiitake, crimini, morel, oyster) chilled
1 teaspoon parsley, chopped
1/2 teaspoon sage
1/2 teaspoon chopped thyme
2 cups crumbled cornbread (recipe follows)
to taste salt and pepper
White Cornbread with Scallions:
1 each 10 inch cake pan
Measurements by weight
6 ounces all purpose flour
4 ounces white cornmeal
1/2 ounce baking powder
2 ounces granulated sugar
1/4 ounce salt
1/2 ounce vegetable oil
1 ounce melted butter
2 each egg yolks
2 ounces sour cream
2 ounces fresh corn kernels
1/2 cup scallion tops, minced
12 ounces milk
Preparation:
Cornbread, Wild Mushroom and Crab Stuffing:
In a food processor with the steel blade, puree the chicken meat until
smooth. Scrape down the sides and with the processor running add the eggs,
and slowly stream in the heavy cream until it is all incorporated.
Place the chicken mixture in a stainless mixing bowl and fold in the
crabmeat, mushrooms, herbs and corn bread. Mix well to incorporate.
Season with salt and pepper.
*To roast the mushrooms, give them a rough chop and toss with a small amount
of oil and season with salt and pepper. Spread uncrowded on a baking sheet
and roast at 350°F for 15-20 minutes. They may be a little crispy, but will
soften as they cool.
White Cornbread with Scallions:
Mix together all the dry ingredients. Add the egg yolks, sour cream,
scallions and corn. Mix in the milk, oil and butter. Pour into a buttered
10-inch cake pan and bake for 40 minutes at 350°F or until a tester comes
out clean.
To Assemble Quail:
Using a pastry bag, pipe the stuffing into the quail cavity,
approximately 3 ounces stuffing mix. Use a toothpick to criss-cross the legs
and hold upright. Place the quail on a sheet pan with a rack and brush
lightly with butter and season with salt and pepper.
Roast in a 375°F oven for approximately 25 minutes. Be sure that the
stuffing is completely cooked as it does contain raw egg and chicken meat.
Allow the quail to rest for 8-10 minutes.
To Serve: Make a small nest of the cooked greens and place a small amount
of rice in the center. Slice the quail in three to four slices and place over
the rice and greens. Pour the Tasso gravy around and serve immediately.
Enjoy!
Chef Donald Barickman
Braised Greens
Makes 6 servings
Ingredients:
20 ounces greens mixture (collard, mustard, beet, kale) washed and rough
chopped
1/2 cup onions
1/2 cup bacon, smoked, fine chop
2 cups chicken stock
to taste salt and pepper
Preparation:
Render the bacon without browning. Add the onions and cook until
translucent. Add the greens and allow wilting. Add chicken broth and simmer
for 10-15 minutes. Season with salt and pepper. Remove the greens from the
cooking liquid and spread on a sheet pan to cool. Chill the liquid in an ice
bath. When cold mix back with the greens.
Carolina Aromatic Rice with Butter
Ingredients:
2 cups Carolina rice
2 cups water
2 teaspoons salt
to taste butter, salt and white pepper
Preparation:
Rinse the rice 2-3 times in a strainer. Place in a small pot with a cover
and add the water and the salt.
Place over medium high heat and bring to a boil. Reduce the heat and simmer
10-15 minutes or until all the water is cooked off. Remove and fluff with a
fork. Season with butter, salt and white pepper.
Tasso Gravy
Ingredients:
4 tablespoons unsalted butter
1/2 cup Tasso ham, julienned
1/2 cup flour
4 cups chicken broth
2 tablespoons parsley, chopped
to taste salt and white pepper
Preparation:
Melt the butter in a heavy bottomed sauce pan over low heat. Add the Tasso
ham and cook for a 2-3 minutes browning slightly. Make a roux by adding the
flour and stirring until well combined. Turn the heat up to medium and add 2
cups of the chicken broth stirring vigorously. Keep stirring until it begins
to thicken and becomes smooth. Add the remaining chicken broth and continue to
stir as it becomes thick again. Reduce the heat and simmer for 10-15 minutes
to cook out some of the starchy flavor. Add the parsley and season with salt
and white pepper. Keep warm for service.
