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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
1/2 cup Finely diced country ham
2 Grit cakes (2 inch squares cut into 4 triangle)
2 cups Cream
1 t Cracked black pepper
1 t Crushed red pepper flakes
1 cup Milk
1 cup Flour
1/2 cup Cornmeal
1/2 cup Chicken stock
2 T Bourbon
1 Shallots (minced)
1 T Chopped fresh thyme
Canola oil for cooking quail and grits
Salt and Pepper

Preparation for Collards: In a deep sided pan, cook collards and sauté bacon until crisp. Add onions and continue to cook until the onions have softened.

Preparation for Quail: Rinse quail and pat dry. Season inside and out with salt and pepper. In a bowl combine flour and cornmeal. Mix well and season lightly with salt and pepper. Place milk in a second bowl. Heat 1 inch canola oil in a deep sided pot to 350 degrees. Place quail in flour and coat well. Shake off excess; dip in milk and redredge in flour. Shake off excess. Place quail breast side down in hot oil and cook until brown (approx. 2 min.) Turn quail and cook 2 min longer. Place quail in a 350 degree oven for approximately 5 min. or until cooked through. Place on a warm plate and tent with foil to keep warm.

Preparation for Grit cakes: Coat grit cakes in flour, remove and place in milk, then remove from milk and place them back into the flour. Reheat the oil in the pan and adding more if necessary to maintain a 1 inch depth. When oil reached 350 degrees add the grit cakes and cook them, turning often until heated through. Place them on a warm plate and tent with foil to keep warm. Discard the oil and sediment from the pan.

Preparation for Sauce: Using the same pan from frying add diced shallots to pan and cook for 30 seconds. Add country ham and stir cooking about one minute. Deglaze the pan with bourbon and cook until it has almost evaporated. Add one tablespoon of flour, thyme, cracked black pepper and pepper flakes to pan and stir well. Add cream and chicken stock and bring to a boil. Reduce heat to medium low and simmer until thickened. Season with salt and pepper.

Plating: Place a circle of collards in the center of a plate. Place fried grit cakes on top of collards. Lean quail against the grit cakes and drizzle with sauce. Garnish with fresh thyme and chopped parsley.

Pan Fried Cornmeal & Black Pepper Encrusted Black Grouper served with Seared Jumbo Shrimp & Dijon 3 Peppercorn Cream Sauce

Serves 2

2 7 oz. portions of boneless skinless Black Grouper
4 Shrimp (10-15 count per pound.)
2 cups Heavy Cream
1/2 cup Smooth Dijon mustard
4 oz Dry Vermouth
1 cup Flour
1 cup Finely ground cornmeal
2 T Cracked black pepper
1 T Dried pink peppercorns
1 T Dried green peppercorns
1 T Dried black peppercorns
2 Shallots (minced)
1 cup Milk
2 Eggs
Salt and Pepper

Breading: In a bowl mix flour, cornmeal, cracked black pepper and salt and pepper. In a second bowl beat eggs, then add milk and salt and pepper; mix well.

Sauce: Sautee shallots in 3 teaspoons of oil. Add 3 tablespoons of flour and cook for 30 seconds. Deglaze with 2 oz. Vermouth, add mustard, cream, peppercorns and salt and pepper. Simmer until thickened.

Cooking: Dredge grouper in flour. Shake off any excess. Coat with the milk mixture and then back into the flour. Remove from flour and shake off excess. Heat 2 teaspoons of oil in a sauté pan. Add grouper meat side down and cook until nicely browned approx. 2 minutes. Flip over and place pan in a 450 degree oven for approximately 8 minutes. Remove from pan from oven, remove fish from pan and keep warm. Wipe pan clean.

Add shrimp and cook one minute. Turn shrimp and deglaze pan with remaining 2 oz. vermouth. Let cook one minute. Add sauce and adjust seasoning. Simmer until warmed through.

Plating: Place grouper in the center of 2 plates. Entwine 2 shrimp on grouper and spoon sauce over fish and shrimp. Garnish with fresh asparagus and roasted new pots.