SAVOR
Plated Cowboy Quail and Grits; Chef Casey McQueen halves the quail, slices roasted corn kernels, and tosses with garlic and spinach.
Cowboy Quail and Grits For Casey McQueen, executive chef at Boot Ranch, local ingredients are the focal point of the menu. While shrimp offer a standard complement to grits throughout the South, quail makes a lot more sense in the landlocked region of the Texas Hill Country. McQueen sources his quail from Diamond H Ranch in nearby Bandera. This dish gets its crispy texture from the addition of rice flour and a signature Texas-style warmth from the ground cumin. The dish was originally called CuminCrusted Quail, but when a guest requested it with the mistaken name of Cowboy Quail, McQueen decided that both the dish and the name should be a permanent fixture on the menu. A spicy jalapeño-bacon and vegetable sauté, along with a mapleSriracha glaze served over a bed of cheesy grits, make this dish a Boot Ranch favorite.
SERVES 4 8 quail, semi-boned and halved 1 quart buttermilk Vegetable oil 1 cup rice flour 2 cups all-purpose flour 1 1/2 Tbsp ground cumin 2 tsp cracked black peppercorns 2 tsp coarse ground kosher salt Quick grits (not instant grits) 1/2 cup Gruyere cheese, shredded 1/2 cup white cheddar cheese, shredded 2 Tbsp butter, chilled and divided 1 lb. jalapeño bacon 2 ears corn on the cob, roasted
1. Brine quail in buttermilk in a large glass dish for at least 1 hour in the refrigerator. Remove quail from brine and pat dry with paper towel. 2. Combine the two flours, cumin, pepper, and salt in a large bowl. Heat 2 inches of oil in a deep frying pan over medium-high to 365°F. 3. Dredge the quail in flour and fry, turning once, until golden brown (about 4 minutes.) Remove from pan and drain on a plate lined with paper towels. 4. Prepare eight servings of grits according to package instructions. Stir in cheeses and butter once grits are finished cooking. You may not use all the grits but leftovers are great for breakfast with poached eggs. 5. Meanwhile, sauté jalapeño bacon in a large skillet over medium heat until crispy. Remove from skillet and let drain on a plate lined with paper towels. Drain bacon grease, leaving about 1 tablespoon in the pan. Return skillet to heat and add chopped bacon, roasted corn kernels, smashed garlic, and thyme. Add 1 tablespoon of butter and fold in spinach until just wilted. 6. Divide grits among four plates. Spoon bacon-vegetable mixture over each serving. Place two quail on each plate. Whisk together maple syrup and Sriracha in a small bowl and drizzle over top. Serve immediately.
3 smashed cloves garlic 3 sprigs fresh thyme 2 cups fresh spinach 3/4 cup maple syrup 1/4 Sriracha sauce
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BOOTRANCH.COM
Casey McQueen Executive Chef, Boot Ranch
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