First we need to take:
- 12 semi-boneless quail
- 1 tsp. chopped garlic
- 1 quart of pork belly and chestnut stuffing
- 2 cups BBQ sauce
- 1 quart Brussel sprouts (cores removed)
- 1 medium red onion
- 1/2 tsp. crushed red pepper
- salt and pepper to taste
- 2 Tbsp. canola oil
Rinse quail then pat dry. Place 2 oz. of stuffing in the cavity of the quail. Cross legs together by cutting a slit below bottom of one leg. Gently push the other leg through the slit. Salt and pepper quail. Add oil to a pan and place on high heat. When pan is smoking, add the quail and brown on both sides. Place in a 425-degree oven and cook for 8 minutes or until desired doneness. I usually cook mine to about medium. Take quail out of the pan and let rest. Place 1 Tbsp. of oil in a dry pan and put over medium-high heat. Place onion in the pan and sauté for 2 minutes. Add garlic and crushed red pepper and sauté 15 seconds more. Add Brussel sprouts and sauté until lightly caramelized. Season with salt and pepper to taste.
Pork Belly and Chestnut Stuffing
- 2 lbs. cooked cornbread, crumbled
- 1 1/2 cups cooked pork belly or bacon
- 1 small onion, diced
- 3 ribs of celery, diced small
- 3 toes of garlic, minced
- 3 bay leaves
- 2 Tbsp. butter, unsalted
- 2 cups chicken stock
- 1 Tbsp. fresh thyme
- salt and pepper to taste
- 2 Tbsp. butter, softened (salted)
Melt butter in a pan and sauté onion, celery, and garlic lightly in the pan. Add pork belly and sauté for 2 minutes. Add bay leaves, thyme, and crumbled cornbread to pan. Add salt and pepper; then add stock. Stir mixture until the liquid is absorbed. Add the butter and stir. Cool mixture. To assemble: Place Brussel sprouts on bottom of the plate and place quail on top. Spoon BBQ sauce on and around the quail.
Peach BBQ Sauce
- 1 smoked onion, diced
- 1 small smoked jalapeño, diced
- 2 toes of garlic, chopped
- 2 Tbsp. tomato paste
- 1 cup Jim Beam
- 1 cup pork stock
- 1/2 cup Steen’s cane syrup
- 1/2 cup Steen’s cane vinegar
- 2 cups tomato sauce
- salt and pepper to taste
- 2 cups ripe, sliced peaches
- 2 Tbsp. canola oil
Heat oil in pan, add the onions and jalapeños, and cook for 2 minutes. Add garlic and sauté for 15 seconds, and then add tomato paste and stir. Sauté for 2 minutes and deglaze with bourbon. Add cane vinegar and cane syrup and simmer for 2 minutes. Then add tomato sauce and pork stock, followed by the sliced peaches. Add salt and pepper to taste. Let simmer for 20 minutes. Puree until smooth.
