Herb and Pinot Noir Grilled Carolina Quail, Carolina Gold Rice and Sea Island Red Pea Griddle Cakes and Roasted Pepper Jelly
Recipe by Doug Turbush, Executive Chef/Owner, Seed Kitchen & Bar
Photograph by Kyle Ripley, Haigwood Studios
Yield: 8 servings
Quail Marinade (recipe included)
8 semi-boneless Carolina quail
2 teaspoons salt
1/2 teaspoon freshly cracked pepper
Sea Island Red Pea Griddle Cakes (recipe included)
roasted pepper jelly as needed
Prepare Quail Marinade. Place quail in marinade and refrigerate overnight.
Prepare grill. Remove quail from marinade, season with salt and pepper, and grill until cooked through. Meanwhile, prepare Sea Island Red Pea Griddle Cakes.
To serve, place griddle cakes in center of each plate, top with quail and a drizzle of red pepper jelly.
Quail Marinade
1/4 cup minced garlic
1/4 cup minced shallot
1/2 cup finely chopped rosemary
1/2 cup finely chopped thyme
1/2 cup extra virgin olive oil
1/4 cup Pinot Noir
1/4 cup whole grain mustard
20 turns freshly cracked black pepper
For the Quail Marinade
Combine all ingredients.
Sea Island Red Pea Griddle Cakes
1 cup Carolina Gold rice
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 cup buttermilk
1 tablespoon rendered lard
1 cup cooked Sea Island red peas
1/2 cup finely sliced scallions
4 tablespoons unsalted butter
For the Sea Island Red Pea Griddle Cakes
Bring 6 cups water to a boil in a thick-bottomed saucepot. Reduce to a slow simmer and add rice, stirring once. Cook gently, uncovered, stirring occasionally until rice is slightly overcooked, but not mushy. Strain and cool.
Combine cornmeal, baking powder, and salt in a small mixing bowl and whisk in eggs, buttermilk, and rendered lard. Once incorporated, fold in rice, red peas, and scallions. In a thick cast iron skillet over medium-high heat, add 2 tablespoons unsalted butter and melt. Once melted, spoon in griddle cake mixture into desired sizes and cook for about 2 minutes, or until craters begin to form on top of cake; flip and cook for another 2 minutes until golden brown and crispy. Remove from skillet and repeat if making in batches.
Pair with Pinot Noir, 2013 Villa Maria
Seed Kitchen & Bar
Merchant’s Walk
1311 Johnson Ferry Road, Marietta
678/214-6888
eatatseed.com
Photograph by Kyle Ripley, Haigwood Studios
Yield: 8 servings
Quail Marinade (recipe included)
8 semi-boneless Carolina quail
2 teaspoons salt
1/2 teaspoon freshly cracked pepper
Sea Island Red Pea Griddle Cakes (recipe included)
roasted pepper jelly as needed
Prepare Quail Marinade. Place quail in marinade and refrigerate overnight.
Prepare grill. Remove quail from marinade, season with salt and pepper, and grill until cooked through. Meanwhile, prepare Sea Island Red Pea Griddle Cakes.
To serve, place griddle cakes in center of each plate, top with quail and a drizzle of red pepper jelly.
Quail Marinade
1/4 cup minced garlic
1/4 cup minced shallot
1/2 cup finely chopped rosemary
1/2 cup finely chopped thyme
1/2 cup extra virgin olive oil
1/4 cup Pinot Noir
1/4 cup whole grain mustard
20 turns freshly cracked black pepper
For the Quail Marinade
Combine all ingredients.
Sea Island Red Pea Griddle Cakes
1 cup Carolina Gold rice
1 cup cornmeal
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 cup buttermilk
1 tablespoon rendered lard
1 cup cooked Sea Island red peas
1/2 cup finely sliced scallions
4 tablespoons unsalted butter
For the Sea Island Red Pea Griddle Cakes
Bring 6 cups water to a boil in a thick-bottomed saucepot. Reduce to a slow simmer and add rice, stirring once. Cook gently, uncovered, stirring occasionally until rice is slightly overcooked, but not mushy. Strain and cool.
Combine cornmeal, baking powder, and salt in a small mixing bowl and whisk in eggs, buttermilk, and rendered lard. Once incorporated, fold in rice, red peas, and scallions. In a thick cast iron skillet over medium-high heat, add 2 tablespoons unsalted butter and melt. Once melted, spoon in griddle cake mixture into desired sizes and cook for about 2 minutes, or until craters begin to form on top of cake; flip and cook for another 2 minutes until golden brown and crispy. Remove from skillet and repeat if making in batches.
Pair with Pinot Noir, 2013 Villa Maria
Seed Kitchen & Bar
Merchant’s Walk
1311 Johnson Ferry Road, Marietta
678/214-6888
eatatseed.com