|2 servings||calories per servings 830||protein serving 56 g||carbs per serving 55 g||total fat per serving 43 g|
Quail is a mild white-meat bird, smaller and richer in flavor than chicken. Our quail is supplied by Manchester Farms. They arrive in your kit semi-boneless, ensuring that they cook evenly and quickly. The traditional pepper jelly comes from 5iveOaks in Birmingham, Alabama, and its spiciness is tempered when caramelized on the bird. The garnishing of almonds, or “amandine,” lends crunch and nuttiness to the vegetables and creamy grits.
|Nutrition Facts||/ Per Serving|
|Total Fat||43 g|
|Saturated Fat||16 g|
|Trans Fat||0 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||5 g|
• Position oven rack about 6 inches below broiler. Heat broiler.
• Place a small saucepan over medium-high heat. Add milk, 1 cup water and 1/4 teaspoon kosher salt.
• When liquid simmers, whisk in grits. Cook, stirring, until mixture simmers.
• Reduce heat to medium-low. Cook, stirring occasionally, until tender, 18-20 minutes. Remove from heat and cover pot.
MISE EN PLACE
• Trim green bean tips.
• Halve lemon. Juice 2 teaspoons (save remaining lemon for another use.)
• Line a baking sheet with foil.
• Arrange quail on foil, leaving space between each.
• Season quail on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• In a small saucepan (or the microwave), melt pepper jelly.
• Brush quail on all sides with pepper jelly. Reserve remaining jelly.
• Transfer quail to broiler. Cook until browned on first side, 4-5 minutes.
• Flip quail. Cook until browned on other side, 2-3 minutes.
• Transfer quail to a plate.
While quail broils:
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add beans. Cook, stirring occasionally, until beans begin to blister, about 5 minutes.
• Season with 1/4 teaspoon pepper. Divide between 2 dinner plates.
• To pan, add almonds. Cook, stirring, until almonds begin to become fragrant, about 1 minute.
• Add 1 pat butter. Cook, stirring, until butter melts.
• Stir in lemon juice. Pour mixture over green beans.
• Reduce heat to medium. Add remaining pepper jelly and remaining 1 pat butter. Cook, stirring, until melted.
• Quickly toss quail in pepper jelly.
• Stir Parmesan into grits. Adjust consistency as desired with a little hot water.
• Taste and adjust seasoning as desired with kosher salt and pepper.
• Transfer quail to plates.
• Serve quail and green beans with grits, and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...