Monthly Archives: January 2011

Quail Breast Medallions, Creamy Grits & Fried Collards Recipe

This week we’ve got one heck of a recipe from Brandon Velie of Juniper Restaurant in Ridge Spring, SC.

Buffalo Manchester Farms Quail Breast Medallions
with Creamy Adluh Grits &
Walter P. Rawl Farms Flash Fried Collards

(4 servings)

8 Quail Breast Medallions
½ cup seasoned flour (salt, pepper, gran. garlic)
4 tablespoons butter
3 tablespoons Texas Pete Hot Sauce
1 tablespoon fresh chopped parsley

Heat butter in skillet. Dip quail into flour and place in hot skillet. Let quail cook about 3 minutes. When ready to turn quail pour hot sauce in pan, let cook about 45 seconds, add parsley. Turn Quail and move around in pan to incorporate sauce. Saute for about 2 more minutes. Transfer to plate and serve over grits.

For the grits:
2 cups whole milk
½ cup white stone ground Adluh grits
1/3 pound of unsalted butter
1 tablespoon chicken base
salt and pepper to taste
Heat milk and butter over medium flame in a sauce pot. Once butter is melted add grits stirring well for the first 4 minutes. Turn down flame and continue cooking for approx. 40 minutes ,stirring often. Add chicken base about ½ way through cooking. Salt and pepper to taste. Cook until soft grit.

For the Flash Fried Collards:
5 large collard leaves, washed & center stem removed
2 tablespoon butter
1 tablespoon red wine vinegar
Salt & Pepper to taste

Roll collard leaves tightly and cut into a chiffonade (thin hairlike pieces). Heat butter in skillet over medium- high heat then add collards and saute for approx. 2 minutes moving frequently in pan. Add vinegar and salt and pepper and saute for 1 more minute, collards should start to crisp up. Serve over quail.

Adluh’s Garlic Cheese Biscuits

Here is a simple and amazingly good recipe for Adluh’s Garlic Cheese Biscuits! Thanks to Frank Workman, Director of Sales at the Adluh Flower Company for sharing one of many great recipes.

Pour 1 pound or 3 cups of Adluh Biscuit Mix with Yellow Flakes into a bowl and add:

  • 1 cup of Sharp Cheddar Cheese
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Oregano

Add 1½ Cups of Buttermilk and mix. The batter should be of the consistency of cottage cheese. Scoop 2/3 full into greased Muffin Tins, bake at 400 degrees for 25 minutes or until golden brown. Brush tops with butter.

Makes 10 -2 ½” Biscuits


Seared South Carolina Triggerfish Recipe

Seared South Carolina Triggerfish
Broccolini, Butternut Squash, Wild Mushroom Farro, Salsa Verde

Anson Mills Farro:
Soak the faro for two hours before cooking in water.
2 cups Farro
2 ½ cups chicken stock or water
1 Thyme sprig
1 Bay leaf
Salt and Pepper to taste
Cover soaked Farro with stock, add bay leaf, thyme, and 2 Tbsp butter. Simmer for about 45 minutes to 1hour or until Farro Is swollen with some berries popped like wild rice.( You can do this ahead of time if you wish, then spread in a thin layer and cool in fridge.)

Salsa Verde:
1 bunch Italian Parsley
2 Tbsp Mint
2 Tbsp Basil
3 tspn Dijon Mustard
2 anchovy filet
12 capers rinsed
1 clove garlic
Extra Virgin Olive Oil
Chop the anchovy, capers and garlic together, add to food processor bowl. Chop herbs liberally, then add to food processor. Turn processor on while slowly streaming oil, until the herbs make a green paste. Add mustard and pulse once more to combine. Add more oil until the paste is a little loose, but not runny. Season with salt and pepper to taste.

Pat filet dry with paper towel. Season liberally with salt and pepper. Add canola oil to pan just to coat. When a faint smoke rises from the pan it is ready for the fish. Once golden brown, about 2 to 3minutes, flip with spatula, and cook on underside for 2 minutes longer. The fish should feel firm once totally cooked. Careful not to cook too long or the fish will be dry.

In a sauté pan, add pat of butter. Add vegetables, let heat for 1 minute. Add faro and toss to combine. Allow the mixture to heat for a minute or two, while stirring every few seconds. Add a pat of butter and season with salt and pepper. Place faro mix on plate, top with fish, and spoon sauce around. Eat and enjoy.

South Carolina Surf and Turf with Grilled Vegetables Recipe

South Carolina Surf and Turf with Grilled Vegetables and Fresh Tomato Chutney

From: Boone Hall Farms Market Café

By: Chef Jason Reed

The great thing about this dish is not only is it all local ingredients, but for the sportsmen, any type of game can be substituted for the meat; venison tenderloin, duck breast, quail, elk tenderloin, etc.

Tomato Chutney

1 Tbsp. Olive Oil

1 medium Sweet Onion, diced

1 Tbsp. Fresh Ginger, minced

1 Tbsp. Fresh Garlic, minced

3 Tbsp, Cider Vinegar

3 medium Boone Hall Farms Tomatoes, diced (Certified South Carolina)

3 Tbsp. Brown Sugar

½ Tbsp. Red Pepper Flakes

1 tsp. Salt

1 tsp. Black Pepper

1 Tbsp. Fresh Tarragon, chopped

Place all ingredients in a sauce pan over medium heat. Cook down, stirring often to prevent sticking, until desired thickness (approximately 1 hour).

1- 8oz. Beef Tenderloin from Cordray Farms (Certified South Carolina)

4 Local Jumbo Shrimp, peeled tail-on (Certified South Carolina)

1 Boone Hall Farms Zucchini, sliced ¼ in. thick (Certified South Carolina)

1 Boone Hall Farms Summer Squash, sliced ¼ in. thick (Certified South Carolina)

Olive Oil

Sea Island Saltworks Seasoning (Certified South Carolina)

Brush all ingredients with Olive Oil and season with Sea Island Saltworks. Grill all ingredients over medium-high heat to desired doneness. Assemble vegetables and meats on plate and serve with Tomato Chutney.

Note: We use Sea Island Saltworks because it is a Certified South Carolina product, but you can substitute it with any of your favorite season mixes.