- Grilled Marinated Texas Quail with Parmesan Cheese Grits and Sherry Maple Glaze
- Chilled Florida Stone Crab, Tuna and Avocado Salad
- Rough Creek Lodge Tortilla Soup
- Ancho-Honey Barbequed Duck Tostadas with Tomatillo Sauce
- Duck and Black Bean Chili
- Pan-roasted Hudson Valley Foie Gras with White Truffle-Honey Roasted Pears
- Warm Apple Walnut Tart
- Summer Fruit Galette
Grilled Marinated Texas Quail with Parmesan Cheese Grits and Sherry Maple Glaze
Serves 6 Grilled Quail
- 6 Texas Quail
- Zest of one lemon
- 1 teaspoon thyme, chopped
- 1 teaspoon fresh garlic, chopped
- ½ cup vegetable oil
- 1 tablespoon balsamic vinegar
- Kosher salt to taste
Mix all ingredients and pour over quail and marinate for four hours. Grill quail until slightly pink in the center. Cut quail in half and place on top of grits.
Parmesan Cheese Grits
- 4 cups light chicken broth
- 1 cup whole heart grits
- ¼ cup roasted garlic
- ½ cup Parmesan cheese
- Kosher sale & pepper to taste
- Friseé, for garnish
- Smithfield Ham, for garnish
Boil broth and add grits, garlic, and Parmesan cheese. Cook 12-15 minutes until thickened. Serve immediately or lay on cookie sheet and cool. When cool, cut into desired shape and sauté until brown on both sides.
Sherry-Maple Glaze
- ½ cup sherry vinegar
- ½ cup maple syrup
Reduce to a syrup and spoon over grilled quail.
