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