Wood Roasted Quail Collards Chow Chow Recipes

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

ROASTED QUAIL WITH WILD MUSHROOMS

Steps:

• To clean the mushrooms, wash in a bowl of cold water, gently tossing so as not to bruise them. Repeat 2 times. Using a paring knife, trim the ends and scrape the stems, removing the outer layer. Let dry thoroughly on paper towels at room temperature or uncovered in your refrigerator-this could take up to a couple of hours and can be done the day before.
• In a large sauté pan over high heat, heat the 1 teaspoon oil. Add the mushrooms and cook until browned. Reduce the heat to medium and add the port, scraping up any brown bits on the bottom. Reduce until the liquid is a syrupy consistency, about 10 minutes.
• In a food processor fitted with a steel blade, puree the chicken cubes and livers; slowly add the egg whites, then the cream. Mix until thoroughly combined. Pass the poultry puree through a fine-mesh strainer into a bowl. Roughly chop the cooled mushrooms and add (with any residual juice) to the bowl with the poultry puree.
• Preheat the oven to 325°F. Season the quail inside and out with salt.
• Scoop the poultry puree into a pastry piping bag fitted with a 1/2-inch round tip or a large plastic storage bag with one 1/2-inch corner snipped. Pipe puree into each quail body and tie the legs together with butcher's twine.
• Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over medium heat. Add the remaining 1 tablespoon oil and brown the quail on all sides. You may need to work in batches. Transfer the pan to the oven (use two pans or transfer to a large roasting pan if necessary) and roast the quail for 30 minutes, or until a meat thermometer inserted in the center of the quail registers 155°F. Let rest in the pan for 5 minutes before serving.

GRANDMA'S QUAIL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
• Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
• Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
• Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.

ELLA'S CHOW-CHOW

Steps:

• If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables. (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional).
• In large pot, stir dry ingredients together, then add liquid ingredients.
• Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
• Add chopped vegetables and bring to a boil.
• Cook 5 minutes on simmer until vegetables are hot.
• Pack into hot, sterilized jars and seal with hot sterilized lids.
• Invert and let rest for 2 minutes.
• Turn right-side-up and let cool.
• When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
• NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.

WOOD-ROASTED QUAIL, COLLARDS & CHOW CHOW

Steps:

• For the quail:.
• Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
• Grill Quail over hickory.
• For the collards:.
• In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
• Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
• Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
• For the Chow-Chow (prepare 48 hours in advance):.
• Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
• Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
• Serve grilled quail on collard greens and top with Chow-Chow.