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Grilled Quail Stuffed with Collard Greens with Creamy Grits


• Stuffed Sirloin of Beef with Wild Mushroom Sauce
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Makes 8 servings
Salt and pepper, to taste
2 tablespoons all-purpose flour
1/4 cup dry sherry
Veal (Brown) Stock (see recipe)
1/2 tablespoon chopped fresh parsley

4 pounds sirloin strip loin, completely trimmed, tips removed
8 slices bacon Stuffing
1 tablespoon butter
2 large shallots minced
1 clove garlic, minced
1 pound cremini mushrooms diced
1 teaspoon chopped fresh tarragon leaves
2 cups fresh bread crumbs
1/2 cup Veal (Brown) Stock (see recipe)
Salt and pepper, to taste
6 slices country bacon
Wild Mushroom Sauce
2 tablespoons butter
1 large shallot minced
1/4 pound porcini mushrooms sliced
1/4 pound mushrooms chanterelle sliced
1/2 pound cremini mushrooms sliced
Remove all the fat from the piece of sirloin strip, cut into 8 (8-ounce) slices. Place 1 slice at a time between 2 pieces of plastic wrap. With a cleaver or mallet, flatten each slice evenly, set aside. Heat butter in a skillet and saute shallots and garlic 1 minute. Add mushrooms and continue to saute 4-5 minutes. Add chopped tarragon and bread crumbs, stir and remove from heat. Stir in Veal Brown Stock, season with salt and pepper to taste and mix well. Spoon mushroom filling over each steak slice. Roll tightly and wrap each with a slice of bacon. Broil 2-3 minutes on all sides under on a hot broiler. Place in a baking pan and finish cooking in a preheated, 350 degree oven for 3-4 minutes. Slice each stuffed steak on a bias on a cutting board. Heat the butter in a saucepan over medium high heat and saute the shallots 1 minute. Add the mushrooms, season with salt and pepper and saute 3-4 minutes. Stir in flour, then and stir Veal (Brown) Stock. Bring to boil, reduce heat to simmer and cook for 30 minutes. Add sherry and chopped parsley. Adjust seasoning with salt and pepper to taste and simmer 4-5 minutes. Keep warm until serving time. Spoon wild mushroom sauce on heated dinner plate and arrange the sliced steak on the sauce. Serve hot.
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• Black-Eyed Peas with Ham Hocks
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Makes 6 to 8 servings

Black-eyed peas have an earthy flavor that marries well with the smoky overtones from the ham hocks. Fresh black-eyes are best, but if you can't find them, dried are fine.
2 smoked split ham hocks
2 quarts water
2 pound fresh black-eyed peas
1 small onion chopped
1/2 tablespoon crushed dried red pepper flakes 1 tablespoon chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
In a saucepan, bring the ham hocks and water to boil, making sure the hocks are covered. Reduce heat and simmer, covered,for about 1-1/2 hours or until meat can easily be removed from the bone and stock is well flavored. Remove ham hocks from pan, discard skin, dice ham into small pieces and return to stock. Add black-eyed peas, onion, dried red pepper flakes and chopped thyme. Bring to boil, then reduce heat and simmer 30 minutes. Adjust seasoning with salt and pepper and serve immediately.
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• Marinated Black-Eyed Peas
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Makes 8 to 10 servings

Black-eyed peas in this dish is a true taste of heritage. It may remind some people of a popular black-eyed pea salad called Texas Caviar.
1 cup diced Roasted Red Pepper (see page)
1/2 cup diced red onion
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh parsley
3 cups Black-Eyed Peas and Ham Hocks, cooled (see recipe)
3/4 cup peanut oil
1/4 cup red wine vinegar
1/2 tablespoon dark brown sugar
1 teaspoon Worcestershire Sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed dried red pepper flakes
In a large bowl, combine the roasted red pepper, red onions, garlic, basil, parsley, and Black-Eyed Peas. In a small bowl, blend the oil, vinegar, brown sugar, Worcestershire sauce, salt, pepper, and red pepper flakes. Pour the dressing over the black-pea mixture and refrigerate. Serve chilled.
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• Marinated Black-eyed Peas with Roasted Red Pepper Vinaigrette
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Makes 8 servings

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Roasted Red Pepper Vinagrette
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After just one bite of this salad, the president of Golden Bird Restaurants, the first African-American family-owned fried chicken chain in California, asked to add it to his menu.
4 cups mesclun baby greens
1 cup Roasted Red Pepper Vinaigrette (see recipe)
11/8 pints Marinated Black-Eyed Peas (see recipe below)
1 cup Tomato Concasse (see recipe)
1/2 cup diced red onion
Place 8 salad plates in the refrigerator to chill. In a medium bowl, toss the greens with Roasted Red Pepper Vinaigrette. Arrange the salad in the center of the chilled plates. Top the salads with Marinated Black-Eyed Peas, Tomato Concasse, and diced onions. Serve immediately.
Makes 3 1/2 cups

2 1/2 cups peanut oil
3/4 cup red wine vinegar
2 tablespoons cold water
1 tablespoon chopped fresh basil
1/2 cup Roasted Red Peppers (see recipe)
1 tablespoon brown sugar
1 clove garlic 1 teaspoon salt
1 teaspoon freshly ground black pepper
In a blender or food processor, combine the oil, vinegar, water, basil, roasted pepper, sugar, garlic, salt, and pepper. Blend until smooth. Refrigerate until ready to serve will keep 1 to 2 days in the refrigerator. Roasted Red Peppers Makes 11/2 cups Roasting has become a popular treatment for vegetables on modern menus. Hold the peppers over a bowl as you peel away the charred skin to be sure you capture every drop of the delicious roasted juices. 4 red peppers Roast the red peppers over a hot flame, using metal tongs, or under the broiler until they are charred all over. Place the peppers in a brown paper bag, seal it, and set aside until cool enough to handle, about 15 minutes. Remove the charred skin, and cut each pepper in half to remove its seeds. Rand refrigerate the peppers covered until ready to use.

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• Savannah Crabcakes [Back to top]

Makes 8 Servings

1/4 cup butter (1/2 stick)
1 small onion minced
4 egg yolks
2 teaspoons Coleman's dry mustard
8 slices white bread crusts trimmed, flattened finely diced
1/4 teaspoon cayenne pepper
2 teaspoons Old Bay seasoning
1/2 cup mayonnaise
2 tablespoons freshly chopped parsley
3 dashes Tabasco sauce
2 teaspoons Worcestershire sauce
1 teaspoons fresh lemon juice
1 teaspoons salt
1/2 teaspoon white pepper
3 pounds jumbo lump crabmeat picked clean

2 eggs beaten
1 cups milk
1 cups all-purpose flour
1 cups freash bread crumbs

Peanut oil for deep frying Heat butter in a small saute pan and cook onion until transparent. Set aside. In a large bowl, combine onion, egg yolks and mustard. Stir in bread, cayenne pepper, Old Bay seasoning, mayonnaise, parsley, Tabasco sauce, Worcestershire sauce, lemon juice, salt and pepper. Gently fold in the crab meat being careful not to break up the lumps.Form into 3 ounce cakes.
Preheat deep fryer to 350 degrees.
In a small bowl, combine beaten eggs and milk. Dip crab cakes in flour and then using a slotted spoon dip in the egg wash. Sprinkle with fresh bread crumbs, coating well. Deep-fry 5 minutes or until golden brown. Serve with lemon wedges and Tartar Sauce.

Chef's Tip: For a lighter dish, dust crab cakes with flour and saute in peanut oil or butter over medium high heat for 3-4 minutes on each side. You may also bake unbreaded crab cakes without the flour. Sprinkle lightly with melted butter and paprika and bake in a preheated, 350 degree oven for 6-8 minutes or until brown on top.

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• Sauteed Shrimp with Tomato Broth and Pan Fried Grits
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Makes 8 servings
24 large shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoon chopped fresh thyme
1/2 cup (1 stick) butter

4 cloves minced garlic
6 cooked Pan-Fried Grits Triangles (see recipe below)
2 cups Tomato Broth (see recipe below)
8 sprigs fresh thyme
Place the shrimp in a bowl and season with salt, pepper, and thyme. Heat the butter in a saute pan over medium high heat. Saute the 1/2 the garlic and 12 shrimp for 2 to 3 minutes on each side, or until shrimp are firm; do not overcook set aside repeat with the second batch of shrimp. To serve, place a Pan-Fried Grits Triangle in the center of each soup plate. Place a second triangle at an angle across the top. Arrange 3 shrimp around the triangles. Spoon the Tomato Broth around the shrimp. Garnish with a sprig of fresh thyme in the center and serve immediately.
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Pan-Fried Grits Triangles

Makes 6 to 8 servings

If you like fried polenta as the basis of appetizers and first-course dishes, you1ll think these, with their Southern accent, are really terrific.

2 cups water
1 teaspoon salt
1 teaspoon white pepper
1/2 cup butter
1/2 cup stone-ground grits
1/2 cup heavy cream
2 eggs, beaten
1 cup all-purpose flour

Bring water to boil in a saucepan. Add salt, white pepper and 2 tablespoons of butter. Gradually stir in grits and cook, covered, 5-6 minutes.Stir in cream. Pour cooked grits in a buttered 9x5-inch loaf pan and refrigerate for 2-3 hours or until firm. Remove grits from loaf pan and cut into 1/2-inch slices, then cut each slice in half diagonally, forming triangles. Dip each triangle in eggs and then dredge in the flour. Heat the remaining butter in a skillet over what kind of heat, and cook the grits on both sides until golden brown. Keep warm until ready to serve.
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Tomato Broth

Makes 1 quart

1/4 cup (1/2 stick) butter

1/2 cup diced yellow onion

3 cloves finely chopped garlic

1/4 cup diced celery

1 cup dry white wine

3 cups Shellfish Stock (see recipe)

1 cup Pomi Strained Tomatoes or any heavy tomato sauce

1/4 cup tomato paste

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

1 tablespoon granulated sugar

1 tablespoon finely chopped fresh thyme

2 tablespoons softened butter

Heat butter in saucepan over medium heat. Saute onion, garlic and celery. Add white wine and Shellfish Stock. Bring to boil, then reduce heat. Add strained tomatoes, tomato paste, salt, black and cayenne peppers, sugar and thyme. Simmer broth 30 minutes. Blend in blender until smooth. Strain through fine sieve and correct seasoning, if needed. Whisk in butter, a little at a time.
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• Grilled Quail Stuffed with Collard Greens with Creamy Grits
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Makes 6 servings

Leftover greens are common in African-American refrigerators. For something elegant, serve them to guests stuffed in quail on creamy grits.

6 whole quail, breastbones removed

2 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

1 1/2 cups Southern Collard Greens (see page)

1/2 cup Chicken Stock (see page)

2 tablespoon red currant jelly

1/4 teaspoon dried red pepper flakes

2 cups cooked Creamy Grits (see page)

Preheat the oven to 375 degrees. Rub the quail with oil, and season them inside and out with salt and pepper. Place the quail on the rack of a roasting pan, and roast for 15 to 20 minutes [or until what? is there another way of telling when the birds are done? Also, do we need to worry about crowding. Six birds, even if they are small, strikes me as a lot]. Remove the quail from the oven and set aside to cool. Stuff each bird with 2 ounces [can you tell us in volume how much to put in each bird? Most home cooks don't have scales] of cooked Southern Collard Greens. Preheat the grill until white ash forms on top of coals or preheat the broiler to high place broiler pan under broiler to heat. Start reduction after is the bird place in the oven. In a small saucepan, bring the Chicken Stock, jelly, and red pepper flakes to a boil, then reduce until syrupy orit coats the back of a spoon. about 1 hour. Grill quail evenly over medium hot coals, basting with the syrup until thoroughly heated 4 to 5 minutes on each side. Perch each quail on a bed of Creamy Grits and serve immediately.
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Darrell Fluman
10354 Topanga Cyn.Bl.
Chatsworth, Ca 91311
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