September 10, 2010
Welcome!
Log In  |  Register
Bookmark This Page  |  Tell a Friend About This Page

Posted on November 6, 2008 by Destination Chefs, Filed under:

Carolina Quail & Grouper

In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Pierce Culliton from Frank's Restaurant prepares Carolina quail & grouper.

Click here for Chef Pierce Culliton's Profile

Crisp Carolina Quail with Collards, Fried Grits and Creamy Country Ham Gravy

2 Semi boneless quail
1 Bunch of collards (washed and chopped)
1 White onion (diced)
3 slices Applewood smoked bacon

5
Average: 5 (1 vote)
Your rating: None
Syndicate content
  
Join Our Recipe List!
Your Email Address:
Subscribe
Unsubscribe