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About the Dish

  • Whole Milk

    Whole Milk

  • Grits

    Grits

  • Ground Parmesan

    Ground Parmesan

  • Semi-Boneless Quail

    Semi-Boneless Quail

  • 5iveOaks Traditional Pepper Jelly

    5iveOaks Traditional Pepper Jelly

  • Butter

    Butter

  • Sliced Almonds

    Sliced Almonds

  • Snap Beans

    Snap Beans

  • Lemon

    Lemon

METHOD

1
Place an oven rack about 6 inches from broiler element, and heat oven broiler. Fill a medium saucepan with milk and 1 cup water, and bring to barely a boil over medium heat. Slowly stir in grits (to prevent lumps), and season with 1/4 teaspoon kosher salt. Reduce heat to low, and simmer until grits are soft, 18-22 minutes, stirring often (scraping the bottom) to prevent burning. Stir in Parmesan, cover to keep warm, and place on an empty burner.
2
While grits cook, prepare your mise en place: Remove and discard green bean tips. Cut lemon in half, and squeeze 2 teaspoons lemon juice into a small bowl (reserve the rest for another use).
3
Line a baking sheet with aluminum foil. Dry quail with paper towels, and discard towels. Place quail on the foil, leaving some space between them. Season quail on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
4
In a small saucepan over medium heat, warm pepper jelly. Brush both sides of each quail with jelly (reserve remaining jelly for later use).
5
Place baking sheet with quail on rack under broiler, and cook until browned on the first side and jelly begins to caramelize, 4-5 minutes. Carefully remove pan, flip quail, and return to oven to brown second side, 2-3 minutes more. Use care not to overcook. Remove from oven, and set aside while you cook green beans.
6
Heat a sauté pan over medium-high heat. Add 1 teaspoon olive oil and beans. Cook, stirring occasionally, until they start to char, about 5 minutes. Sprinkle with remaining 1/4 teaspoon pepper. Divide beans between 2 dinner plates. Return sauté pan to stove. Add almonds, and cook, stirring, about 1 minute. Add 1 pat butter, and stir into almonds until melted. Add lemon juice, stir, and remove from heat. Pour butter mixture over green beans.
7
Reduce heat to medium. Add remaining pepper jelly to the hot sauté pan, and stir in remaining 1 pat butter until melted and incorporated. Spoon over cooked quail, or quickly toss quail in pepper jelly, then transfer quail to dinner plates.
8
Stir grits, and add water, 1 tablespoon at a time, to adjust consistency as desired. Taste and adjust seasoning as desired with salt. Serve quail and green beans with grits, and enjoy!