Wood-Roasted Quail, Collards & Chow Chow
Recipe courtesy of Danny Mellman, Harvest on Main
watch
INGREDIENTS
NutritionFor the Quail
- 4whole quail
- 1teaspoon sugar
- 1tablespoon salt
- 1cup water
- 1tablespoon white balsamic vinegar
- 1
- 2
- 2
For the collards
- 1bunch of fresh collard greens, Veined, Chopped
- 1⁄4lb spicy fennel sausage
- 1⁄4
- 1small smoked ham hock
- 2tablespoons safflower oil
- 1
- 1
- 2tablespoons dark brown sugar
- 1⁄4cup balsamic vinegar
- 1tablespoon molasses
- 2cups water
- 1tablespoon Tabasco sauce
For the Chow-Chow
- 1
- 1
- 1small red pepper, Veined, Diced
- 2
- 1tablespoon mustard seeds
- 1tablespoon salt
- 1teaspoon sugar
- 1⁄4teaspoon crushed red pepper flakes
- 1teaspoon coriander seed
- 2tablespoons cider vinegar
- 1teaspoon ground turmeric
- 1 1⁄2cups water
Advertisement
DIRECTIONS
- 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.
Advertisement