These crispy fried quail on creamy grits from Chef Cory Bahr come with a hearty serving of sweet and spicy collard greens. Be sure to finish it off with Root Beer Red-Eye Gravy.
Buttermilk Fried Quail with Grits and Greens
2014-07-09 02:12:21
Serves 8
Ingredients
- Canola oil, for frying
- 8 semi-boneless quail
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups whole buttermilk
- 2 large eggs
- 6 tablespoons Chicken Seasoning, divided, recipe follows
- 5 cups all-purpose flour
- 1 cup cornstarch
- Creamy Stone-Ground Grits, recipe follows
- Collard Greens, recipe follows
- Root Beer Red-Eye Gravy, recipe follows
Instructions
- 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°.
- Season quail with salt and pepper. 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.
- Dip quail in egg wash, then flour mixture until well-coated, shaking off excess. Fry in canola oil until golden brown, 5 to 7 minutes. Serve with Creamy Stone-Ground Grits, Collard Greens, and Root Beer Red-Eye Gravy.
Louisiana Cookin https://www.louisianacookin.com/
Chicken Seasoning
2014-07-09 02:18:55
Ingredients
- ½ cup kosher salt
- 2 tablespoons ground black pepper
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
Instructions
- In a small bowl, combine salt, pepper, paprika, cayenne, garlic powder, and onion powder.
Louisiana Cookin https://www.louisianacookin.com/
Root Beer Red-Eye Gravy
2014-07-09 02:22:51
Ingredients
- 1 pound andouille sausage, cut into ¼-inch pieces
- 1 cup diced shallot
- 1 cup diced tomato
- 1 cup brewed coffee
- 1 cup root beer
- 1 teaspoon salt, plus more to taste
- 4 cups cane syrup, such as Steen's
Instructions
- In a 1-gallon stainless steel saucepan, cook andouille over medium heat until cooked through. Drain fat; add shallot and tomato. Cook until shallot is translucent, about 5 minutes.
- Add coffee and root beer, and scrape all browned bits from bottom of saucepan. Reduce liquid by two-thirds, about 10 to 12 minutes.
- Add salt and cane syrup; simmer until gravy is thick enough to coat the back of a wooden spoon, 20 to 30 minutes. Taste and adjust seasoning, if desired.
Louisiana Cookin https://www.louisianacookin.com/
Creamy Stone Ground Grits
2014-07-09 02:24:16
Serves 8
Ingredients
- 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
- Ground black pepper
Instructions
- 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.
Louisiana Cookin https://www.louisianacookin.com/
Collard Greens
2014-07-09 02:25:37
Serves 10
Ingredients
- 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
- 3 bunches collard greens, stems removed and roughly chopped (about 2 pounds)
Instructions
- In a large Dutch oven, melt butter over medium-high heat. Add onion and sauté 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.
- Bring mixture to a simmer. Reduce heat to medium, and cook until greens are tender, 1 hour.
Louisiana Cookin https://www.louisianacookin.com/
