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About the Dish

  • Whole Milk

    Whole Milk

  • Stone-Ground Grits

    Stone-Ground Grits

  • Grated Parmesan

    Grated Parmesan

  • Semi-Boneless Quail

    Semi-Boneless Quail

  • 5iveOaks Traditional Pepper Jelly

    5iveOaks Traditional Pepper Jelly

  • Butter


  • Sliced Almonds

    Sliced Almonds

  • Snap Beans

    Snap Beans

  • Lemon



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.
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).
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.
In a small saucepan over medium heat, warm pepper jelly. Brush both sides of each quail with jelly (reserve remaining jelly for later use).
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.
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.
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.
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!