Here’s a great quail recipe from Chef Jeremy Holts at the Anson Restaurant in Charleston, SC. www.ansonrestaurant.com
1 manchester farm quail
2oz quail stock
3 oz red pepper
1 T scallion
1oz maple syrup
3T prepared anson mills grits
Sweat veggies and sausage together and deglaze with bourbon. Add sweated vegetables to day old cornbread. Stuff the quail and then sear and baste with maple syrup. Finish cooking the quail in the oven at 350 and serve over anson mills grits.
Here’s a great recipe from The Farmer’s Shed in Lexington, SC!
1 cup dry blackeye peas
1½ quarts water
1 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
5 cups water
1 lb. chopped collard greens
½ lb. diced smoked ham
28 oz. can diced tomatoes
2 teaspoons salt or to taste
½ teaspoon black pepper
2 teaspoon hot sauce
Soak dry blackeye peas overnight in 1½ quarts of water. Drain.
Sauté onion in olive oil until tender. Add garlic and sauté for one minute.
Add water, peas, collards, and ham and bring to a boil. Simmer for 30 to 40
minutes or until peas are tender. Add tomatoes, salt, pepper, and hot sauce
and simmer for 30 minutes. Taste for seasoning. Pass the hot sauce for those
who like more spice.
Yield: 6-8 serving
2 pounds lamb (shoulder or leg are fine to use), cut into large chunks, bones may be left in, but trim away the excess fat.
2 pounds medium sized potatoes, peeled and quartered
4 pounds medium sized yellow onions, peeled and quartered
4 pounds plum tomatoes, quartered
4 teaspoons ground cumin
1/3 cup olive oil
Salt and pepper
Preheat the oven to 375 degrees. Cut the lamb into large chunks, at least two inch cubes or larger. Remove any excess fat and discard it. Salt and pepper the lamb and place it in a large roasting pan. Add the quartered potatoes, onions, and tomatoes to the roasting pan and sprinkle with four teaspoons of cumin. Pour the olive oil over the meat and vegetables, and stir with a large spoon to combine. When all ingredients are combined, give one additional generous sprinkle of salt and pepper over the whole pan. Cover the roasting pan with a lid or foil and bake in a 375 degree oven for a total of three hours. After one hour, uncover the pan, stir the contents, recover and roast for another hour. At the end of the second hour, remove the foil, turn the lamb brown side down and bake uncovered for another hour. This will allow the water that has come from the vegetables to braise the ingredients and ultimately reduce to a small amount of flavorful gravy. During the final hour, check and turn the meat periodically as it browns. When the Tavas is done, all the lamb will be browned and soft, the potatoes tender and the onions and tomatoes will be soft and savory. Serves 6-8
South Carolina Clams Recipe
Sambuca, Bacon, Tomato, Butter
15 clams (fresh with closed shell, if open knock on table to see if it will shut. If it doesn’t discard)
3oz unsalted butter (room temp)
2 oz of Sambuca (white)
2 oz white cooking wine
4 tbl of cooked bacon (don¡¯t skimp buy the good thick stuff if you can’t cure and smoke it in house)
1 cup peeled, cored, and sliced tomatoes
Pinch of fresh chopped parsley
Place clams in the pan with warm butter. Put on medium heat and cover until the clams start to open.
In a bowl place clams that are open and cooked and set aside to prevent them from over cooking.
Once they start opening add sambuca, bacon, and wine and re-cover until all are open.
When all are open add the other cooked clams, tomatoes, and parsley and bring up to simmer. (until all are hot enough to eat)
Taste liquor in pan and add water is it’s too salty.