Wood Roasted Quail Collards Chow Chow Recipes

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

WOOD-ROASTED QUAIL, COLLARDS & CHOW CHOW

Steps:

• For the quail:.
• Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
• Grill Quail over hickory.
• For the collards:.
• In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
• Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
• Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
• For the Chow-Chow (prepare 48 hours in advance):.
• Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
• Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
• Serve grilled quail on collard greens and top with Chow-Chow.

QUAIL IN THE LIMELIGHT

Steps:

• About 1 hour before serving: Separately, grate peel and squeeze juice from lime & place quail in bowl; toss with lime juice.
• Combine flour, salt and paprika in bag and shake quail.
• Preheat oven to 375°F.
• In 12-inch skillet over medium-high heat, in hot vegetable oil, brown quail halves on both sides.
• Arrange in 13 x 9-inch baking pan.
• Pour white wine over quail. Combine grated lime peel, brown sugar and dried mint; sprinkle over quail.
• Bake, uncovered, 30 to 45 minutes until quail is fork tender,testing often & basting with pan juices frequently while baking.
• To serve, arrange quail on platter. Skim fat from drippings in pan; pour pan juices over quail .
• Garnish with lime wedges, sliced avocado and mint sprigs.

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.