Hickory Grilled Quail w/Charred Corn & Peaches 

In this issue we are pleased to present a favorite recipe from Sean Butler, Executive Chef, Five Star Plantation, Alabama.

quail recipe

Ingredients for  quail:
4  whole quail
1  teaspoon sugar
1  tablespoon salt
1  cup water
1  tablespoon white balsamic vinegar
1  sprig rosemary, Chopped
2  sprigs thyme, Chopped
2  garlic cloves, Crushed, chopped

Directions for the quail:
Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours. Grill quail over hickory. Serve over corn & peaches.

Ingredients for corn & peaches:
2 ears of corn, kernels sliced off and cobs discarded
1/2 medium red onion, diced
1 jalapeño, seeded and diced
2 medium peaches, diced
2 tablespoons fresh juice from 2 limes
1/2 cup fresh cilantro leaves and tender stems, roughly chopped

Put 1 tablespoon of choice fat in cast iron skillet and heat over medium heat until shimmering. Add corn, red onion, and jalapeño and season with salt. Cook until corn begins to char and onions and jalapeño soften, about 3 minutes. Scrape corn mixture into a large bowl and add peaches, lime juice, and cilantro and stir to combine. Season with salt and pepper.

 

This entry was posted in Uncategorized. Bookmark the permalink.

1 Response to Hickory Grilled Quail w/Charred Corn & Peaches 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s