| Recipe by Chef Cory Bahr from the article "Fare Game," featured in the December-January 2021 issue. |
INGREDIENTS (Serves 2 to 4)
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Spicy Honey
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Kilt Greens
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TO PREPARE:Preheat grill to medium heat. Fill the cavity of the quail with the uncashed boudin, and season with salt and pepper. Grill 5 to 6 minutes on each side. Brush with oil to aid in browning. |
SPICY HONEY:Place all ingredients into a non-reactive saucepan and heat on medium high. Reduce by ¼. Reserve warm. |
KILT GREENS:Heat oil in large skillet. Once shimmering add garlic and shallots, and cook for 30 seconds. Add greens and stir to combine. Once they begin to wilt, add vinegar and salt and pepper. Remove from heat. |
TO SERVE:Arrange greens on plates, top with quail, and a generous amount of honey! |
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