Best 12 Low Country Stuffed Quail With Oyster Leek Ragout And Hominy Grits Cake Recipes

STUFFED QUAIL

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

HERB CRUSTED RACK OF SPAM(R) WITH SPAMCETTA ROLLS AND CRISPY GRITS AND BUTTERNUT SQUASH PUREE

Steps:

• Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside.
• Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a "chop". Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the "chops," and grill until desired degree of doneness, turning the chops halfway through the cooking.
• Assembly:
• Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs.
• Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside.
• Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a "chop". Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the "chops," and grill until desired degree of doneness, turning the chops halfway through the cooking.
• Assembly:
• Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs.
• Peel and dice the butternut squash into 1-inch cubes
• Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool. Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve.
• Peel and dice the butternut squash into 1-inch cubes
• Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool. Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve.
• Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool.
• Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed.
• Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool.
• Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed.
• Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.
• Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.
• Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.
• Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.

STRIPED BASS WITH OYSTER STEW

Steps:

• PREPARATION FOR THE STEW: Strain the oysters and reserve the oyster liquor; refrigerate the oysters until ready to use for final assembly. In a medium saucepan, cook the ham in the peanut oil until lightly caramelized. Add the onion, red bell pepper, and celery and cook until caramelized. Add the garlic, red pepper flakes, and bay leaf; cook 1 minute.
• Add the bourbon, lemon juice, wine, and reserved oyster liquor. Cook until greatly reduced and nearly syrupy, stirring frequently. Add the chicken stock and simmer over medium heat, skimming as necessary, until reduced by 1/2. Cool and reserve until preparing the bass. Remove the bay leaf.
• ASSEMBLY: Remove the bass from refrigeration and dry thoroughly with paper towels. With a sharp knife, score an X in the skin side to prevent it from curling when the fish is cooking. Season the flesh side with salt and pepper; rub the skin side with some of the softened butter.
• If serving with tomato gumbo, heat the gumbo and stir in the cooked rice as indicated in the last step of the recipe. Keep warm. Return the stew to a low heat and add the heavy cream; bring to a slow simmer.
• Heat a large, heavy skillet over medium-high heat for 2 minutes. Add a film of peanut oil, then carefully lay the fillets in the pan, skin-side down. Reduce the heat to medium and press firmly on the fillets with the back of a metal spatula to flatten slightly and aid in the searing; cook 3 to 5 minutes, depending on the thickness of the fillets. When the edges of the fillets begin to show doneness, turn carefully and cook 1 minute longer. Remove the fillets and keep warm.
• Raise the heat on the stew to medium-high, stir in the oysters and butter, and cook just until the oysters are plumped and beginning to curl. Remove from the heat, stir in the sage, and season with salt, pepper, and lemon juice to taste.
• Warm 6 wide, shallow bowls. Place a fillet in each bowl. Spoon the stew around the fillets, dividing the oysters equally between the bowls. Sprinkle liberally with scallions and serve immediately.

BONELESS BARBECUE RIBLETS

Steps:

• Season the ribs with a mixture of chili powder, toasted cumin and beer. Wrap the ribs in foil and steam in a steamer for 1 hour or roast in a 250 degree F. oven in a pan with moisture for 2 hours until tender and moist.
• Coat the ribs with barbecue sauce then slow grill over low heat face down. Coat the backside of the ribs with barbecue sauce. Heat for 5 to 10 minutes to caramelize the outside of the ribs and heat them through. Remove the ribs from the grill and cut the meat away from the bone between the ribs.
• In a bowl whisk together the ketchup and steak sauce. Whisk in the beer, then the cayenne. Add the peanut butter a tablespoon at a time, whisking until the mixture is smooth. Add the chives and peppers and stir.
• Grits Cake with Barbecue Riblets: Cut the grits cake mixture into the desired shape using a cookie cutter. Dredge them in flour and reshape. Saute the cakes in an olive oil and butter mixture until crispy on both sides. Place 3 slices of the rib meat over the grits cake and drizzle with extra barbecue sauce.

HUSHPUPPIES STUFFED WITH SHRIMP PROVENCALE

Steps:

• In a small bowl, place red wine vinegar, mustard, olive oil, salt and pepper. Stir with a whisk until well combined, then add beet puree.
• Shell and devein shrimp. Slice them on an angle into 4 pieces. In a medium skillet, heat butter and saute carrots, fennel, red pepper, shallots and garlic until vegetables are soft, but not browned. Add shrimp and cook 3 minutes, turning them lightly until they are just opaque. Add the vermouth, cream and tomato paste, then simmer for 4 more minutes. Season to taste with salt and pepper and add parsley. Set aside.
• In a mixing bowl, combine the 6 ingredients, blending well. In deep fryer, heat peanut oil until it reaches 350 degrees on a deep-fry-thermometer. Scoop up the mixture with an oval ice cream scoop to form 2-inch oval balls. Carefully place 2 or 3 at a time into the oil. Fry until golden brown, about 2 or 3 minutes. Place on paper towel to drain. When cool enough to handle, cut them in half and with tip of teaspoon carefully scoop out the inside cornmeal to form a hollow shell. Set aside in warm place. Arrange the 3 varieties of lettuce in center of 6 salad plates, and spoon vinaigrette dressing sparingly over them. Warm the shrimp mixture. Arrange 3 halves of the hollowed hushpuppies (per serving) on top of the lettuces. Fill with warm shrimp mixture and sprinkle with chervil. Serve immediately.

B'STELLA WITH SQUAB

Steps:

• Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste. Stir well, then add 2 cups of water. Cover and cook for 20 to 30 minutes.
• Remove squab from casserole and set aside. Continue cooking the sauce and add the beaten eggs. Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole. When eggs are well cooked, remove from the heat and pour into a strainer. Let casserole sit for about 20 to 30 minutes.
• Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out.
• Take an ovenproof frying pan and brush generously with butter. Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan.
• Add another sheet of phyllo crunched in the middle of the pan. Mix together the cinnamon and sugar in a small bowl. Pour some of the cinnamon sugar all around the phyllo. Then, add 1/2 of the roasted crushed almonds. Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab. Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
• Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab. Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing. It needs to be very fluffy.
• Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown.
• Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar. Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar. Serve hot.

OYSTER-LEEK GRATINE WITH PONZU SABAYON KAFFIR LIME-SMOKED SALMON RILLETTE

Steps:

• Preheat oven to 500 degrees. Lay the oysters on a bed of sea or rock salt on a sheet/baking tray. In a saute pan, melt butter on high heat and saute leeks until soft, about 3 to 4 minutes. Season. Deglaze with ponzu and reduce by 50 percent. Check again for seasoning. Remove from pan and let cool. Fill a small saucepan half way with water and bring to a boil. Place yolks in a small stainless bowl that will fit on top of the sauce pan (bain marie set up). Whisk the yolks and 1 teaspoon of ponzu over the hot water. Be careful not to overcook the yolks by removing the bowl periodically from the heat. Continue whisking until ribbons are formed in the yolks following the whisk. Season and check for flavor. Remove form heat and fold in the cooled leeks. Cool to room temperature. Top each oyster with the leek sabayon and place in oven and immediately switch the setting to broil. Bake for 3 to 5 minutes or until top is brown and bubbly.
• PLATING: Serve on a decorative plate lined with cold sea/rock salt.
• BEVERAGE Blanc de Blanc Champagne
• In small sauce pan, very lightly coat with oil and saute the shallots, kaffir and ginger until fragrant, about 2 to 3 minutes. Add the cream and bring to a simmer. Reduce by 30 percent then transfer to a small bowl and refrigerate until cold. (It is recommended to do this a day ahead of time for deeper infusion.) Strain the mixture. In a food processor, add the salmon and cream and puree until very smooth. Season with black pepper only and check for seasoning. (Smoked salmon is usually very salty.) Transfer to a small bowl and fold in the zest, juice and chives. Transfer into medium ramekins and refrigerate until cold, at least 2 to 3 hours.
• PLATING: Serve the ramekins on plates surrounded by the pita chips. Garnish with chives.
• BEVERAGE Bright California chardonnay

STUFFED BONELESS QUAIL WITH WILD RICE, SAGE AND APPLES

Steps:

• Preheat oven to 375 degrees. Wash the quail and rub the inside of the cavities with salt and 1 teaspoon of orange zest.
• In a small pot bring the vegetable stock and the wild rice to a boil. Add the bay leaf and reduce the heat to a simmer for 35 to 40 minutes or until all the liquid is absorbed. Heat a nonstick pan and spray with vegetable oil. Saute the onions until translucent, add celery, sage and apples saute for 2 minutes and transfer to mixing bowl. Add the egg white, remaining orange peel, walnuts, black pepper, cooked wild rice and parsley to the mixing bowl. Stuff the cavities of the quail with the wild rice stuffing and place into a nonstick pan with vegetable spray. Lightly season the quail with salt and cracked black pepper and bake for 35 to 40 minutes.
• When the quail is done, remove from the pan and deglaze with a 1/2 cup of chicken or vegetable stock. If available add a 1/4 cup of brown stock to the mixture and simmer for 5 minutes. Strain and ladle over quail. Garnish with blanched lemon peel.

CRISP GRIT CAKE FOIE GRAS CLUB

Steps:

• Grits: Bring milk to boil and stir in grits and add salt and pepper. Cook slowly until thick. Cool slightly and roll in a log and place in plastic wrap. Chill.
• Plum Sauce: Dissolve sugar in vinegar over heat. Pour over plums and bake at 375 degrees for 20 minutes
• Cut grits into 1/2inch cylinders. Toss in flour and fry in oil until crisp. Drain. Keep warm.
• Heat skillet with 2 tablespoons butter and saute foie gras on both sides. Remove and keep warm.
• Add chipoltes and plum mixture to saucepan. Whisk in veal or beef stock. Reduce and stir in remaining butter.
• To Assemble: Place one grit cake on a plate. Top with seared foie gras and then another grit cake. Pour plum sauce around and decorate with arugula and fried leeks

SAUTEED QUAIL IN DOOR COUNTRY CHERRY SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in large saute pan. Add quail and saute on both sides. Carefully add brandy and flame. Let flame die down and flip the quail in the brandy. Remove quail and place in a small oven-proof pan. Roast for 8 minutes, until internal temperature of quail is 150 degrees F. While the quail are roasting, add the drained dried cherries to the pan along with the cherry juice, sugar and thyme. Simmer for 3 to 4 minutes. Add the arrowroot mixture and simmer until thickened. Arrowroot will produce a clearer sauce than cornstarch although both will work well. Return quail to the sauce mixture and simmer for 1 minute.

HOMINY GRITS WITH SHRIMP TWO WAYS

Steps:

• For the breadcrumbs: Melt the butter in a large saute pan over medium heat. Add the anchovy paste and cook for 30 seconds. Add the garlic and cook for 1 minute.
• Stir in the breadcrumbs and cook until lightly golden brown. Stir in the green onions, parsley and thyme and season with salt and pepper.
• For the shrimp: Heat the oil in a large saute pan over medium heat until it begins to shimmer. Add the bacon and cook until golden brown and crispy, about 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels and reserve. Reserve the pan with the oil to cook the shrimp.
• Whisk together the rice flour and 1 1/4 cups water in a large bowl and season with salt and pepper. Let rest for 5 minutes. Combine the cumin, ancho powder, chile de arbol, 2 teaspoons salt and 1/4 teaspoon pepper in a small bowl. Season the shrimp on both sides with the spice mixture.
• Return the pan with the bacon fat to the burner and heat over high heat until it begins to shimmer. Dip the shrimp in the batter and let the excess drip off. Saute the shrimp in batches until lightly golden brown and just cooked through, 1 to 2 minutes per side.
• For the grits: Put the hominy in a food processor with 1 cup of the cream and pulse until coarsely chopped.
• Bring 2 cups of the shrimp stock to a simmer in a medium saucepan, add the hominy mixture and stir to combine. Cook until soft, about 5 minutes, adding more stock if needed. Add the Monterey Jack, Cheddar and the remaining cup of cream and cook until incorporated, about 2 minutes; season with the cayenne, salt and pepper.
• Spoon the grits into bowls. Top each with 5 shrimp for an entree portion or 3 shrimp for an appetizer. Sprinkle with the breadcrumbs and garnish with the reserved bacon.

SOUTHERN STUFFED QUAIL

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).