Schaffers Genuine Fried Quail Cheese Grits
Schaffers Genuine Fried Quail Cheese Grits taste great. From dinner recipes, menus and healthy diet selections, you’ll easily find any recipe you need.
6 Quail – quartered
1 C Sriracha Pepper Sauce
2 Qts Buttermilk
1/2C Kosher Salt
1/4C Black Pepper
1/4C Garlic Powder
1/4C Onion Powder
1/4C Smoked Paprika
1 T Cayenne Pepper
2C Self-Rising Flour
3 C Whole Milk
1 C Water
1 1/2 t Kosher Salt
1 C Coarse Ground Anson Mills Cornmeal
1/2 t Freshly Ground Black Pepper
1/2 t Nutmeg
4 T Unsalted Butter
3 oz California Teleme cheese – grated
3 oz Mahon cheese – grated
1/2 lb Smoked Schaffer’s Genuine bacon
1 large Can Crushed Tomatoes
1/2 t Crushed Red Pepper
1/2 T Smoked Paprika
1 T Kosher Salt
1 T Sriracha
1 Large Bunch Collard Greens
1 T Butter
- Cut quail in quarters.
- Place Sriracha and buttermilk in bowl and stir until combined. Place quail quarters in Tupperware dish and cover with buttermilk mixture. Refrigerate overnight.
- Heat oil about 1-inch deep in cast iron skillet until about 350 degrees.
- Mix seasoning with flour. Dredge individual pieces of quail in flour mixture and fry until golden brown and internal temp is 165 degrees. Place on rack to drain and cool slightly.
- Serve immediately or keep warm in low oven until ready to serve.
- Cheese Grits
- Place the milk, water, and salt into a heavy duty pot over high heat and bring to a boil. Gradually add the cornmeal while continually whisking.
- Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
- Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
- Collard Greens
- In a large pot, bring 3 quarts of water to a boil and add bacon, tomatoes, red pepper, paprika, salt and hot sauce. Reduce heat to medium and cook for 1 hour.
- Wash the collard greens thoroughly. Remove the stems that run down the center and roll up greens and cut like a jelly roll. Place greens in pot with bacon and add butter. Cook for 45 to 60 minutes, stirring occasionally. When done taste and adjust salt.