About the Dish

3/4 cup Long Grain Rice
1 teaspoon Honey
1 tablespoon Apple Cider Vinegar
1/2 ounce Dried Cranberries
1/2 ounce Pecans
3/4 cup Seasoned Flour
4 Semi-Boneless Quail
1 pat Butter
3/4 cup Whole Milk
1 ounce Green Onion
3 sprigs Parsley
2 ounces Salad Greens
Per Serving
Calories 1000
Total Fat 56 g
Saturated Fat 13 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 640 mg
Total Carbohydrates 84 g
Dietary Fiber 4 g
Sugar 14 g
Protein 40 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Tart Cider

In this dish, you have some tartness from the cranberry, so you want to complement that tartness. We suggest using a tart cider to go with the cranberry tang. Durham's Bull City Tart Cherry cider should bring the required tartness to this dish.

Syrah, Cotes du Rhone, France

I love the gamy richness of quail. A Rhone blend has blackberry, violets, and herbs de Provence that will bridge the earthiness of the fowl and complement the herbed rice.

St. Cosme, Cotes du Rhone, France

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
2
MISE EN PLACE • Finely chop green onion. • Pick and finely chop parsley leaves.
3
• In a large bowl, whisk together 1 tablespoon cooking oil, honey, vinegar and 1/4 teaspoon kosher salt. • Fold in cranberries and pecans.
4
• Reserve 1 tablespoon flour. • Spread remaining flour on a plate. • Dredge each quail in flour.
5
Place a skillet over medium-high heat. Add butter and 3 tablespoons cooking oil. Cook, stirring, as butter melts and foams.
6
• When butter stops foaming, carefully place each quail in skillet, breast-side down. Cook without disturbing until browned on bottom, 2-3 minutes. • Flip, and cook until other side is browned, 2-3 minutes. • Transfer quail to a plate.
7
• Whisk in reserved 1 tablespoon flour. Cook, stirring, until flour begins to brown, about 1 minute. • Whisk in 3/4 cup milk (save remaining milk for another use). Cook at a gentle boil, whisking, until mixture thickens, 1-2 minutes. Remove from heat.
8
• Uncover rice, and fluff with a fork. • Fold in green onion and parsley. • Add salad greens to cranberry mixture. Toss to combine.
9
• Divide rice between 2 plates. • Top with quail and gravy. • Serve with salad, and enjoy!

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