








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 Chutneyor Local Honey.
We'll have a fine cup o
Teaor some
Chickory CoffeeTo go fine with our
Strawberry FoolEverybody needs to claim their hammock
before commencing to eat,
that way you know which direction
to
stagger
when you get up
from the table!
QUAIL AND GRITS8 quail, plucked and dressed
4 paper thin slices of country ham
2 scallions
4 tablespoons unsalted butter
1 cup mill ground fine white or yellow grits
Spring water
1 cup half and half
1 cup local mild cheddar, finely grated
fresh milled peppe
rInstructions: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
and
Half and Half
Stir on lowish heat till all the cheese
and
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
and
go on
and
layer the strawberries
and whipped cream
and
strawberries
right up to the top.
Stagger on to your
chosen
hammock