Wednesday, May 13, 2009
Well now, y'all know in the Carolinas folks take their food right serious.
Most of the locals know the best recipes come from the Gullah culture.
Seems like they can take simple and make it grand.
So this morning we are getting started with Mimosas,
made from fresh squeezed Orange Juice and Korbel Light champagne
. ( Light because it IS breakfast).
Our main feed is :
Southern Pan Fried Quail and Grits,
with an optional topping of
Topsider Quail Eggs.
No Carolina breakfast is complete without a few
Short Biscuits and Peach Chutney
or Local Honey.
We'll have a fine cup o
To go fine with our
Everybody needs to claim their hammock
before commencing to eat,
that way you know which direction
when you get up
from the table!
QUAIL AND GRITS
8 quail, plucked and dressed
4 paper thin slices of country ham
4 tablespoons unsalted butter
1 cup mill ground fine white or yellow grits
1 cup half and half
1 cup local mild cheddar, finely grated
fresh milled pepper
Have a warm oven ready.
Pan fry quails in butter bout 3-4 minutes each side
remove and reserve to platter in warm oven
Quick sear those papery ham slices
remove and reserve to platter in oven
Now you will want to put the ham on top of the
quail to absorb the drippings
Start with making your grits like the package say to
Then once the package directions are done
You get started,
Adding the finely grated cheese
Half and Half
Stir on lowish heat till all the cheese
all the half and half have been absorbed
into the grits
Serve the quail over the grits,
garnish with ham and a scallion top
Serve the topsider quail eggs over
a side biscuit or on top the quail.
On the Strawberry Fool,
crumble some of those biscuits
in a pretty glass,
soak a bit with the strawberry juices
layer the strawberries
and whipped cream
right up to the top.
Stagger on to your