Andouille Cornbread Stuffed Quail Red Eye Gravy Recipes

CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY

Steps:

• For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
• Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
• For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
• For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
• To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.

CORNBREAD AND ANDOUILLE DRESSING

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
• In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
• With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
• Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
• Preheat the oven to 400 degrees F.
• Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
• Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

SHRIMP AND ANDOUILLE STUFFED QUAIL WITH SPICY WHITE WINE SAUCE

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
• Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.

OVER EASY HAM STEAK WITH RED-EYE GRAVY

Steps:

• In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
• Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
• In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
• Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY

Steps:

• For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
• For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
• Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
• Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
• Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
• To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
• Preheat the oven to 350 degrees F.
• Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
• Separate the beef from the drippings, saving the drippings for the roux.
• Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
• Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
• Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.