From The Kitchen

Field Pea Stuffed Quail

Field Pea Stuffed Quail with Country Ham, Field Peas and Potlicker

Field Pea Falafel
1 qt scarlet runners – after soaked
½ onion
8 cloves garlic
1 loose pint parsley leaves
2 lemons, zest and juice
1 bunch chives
7 sage leaves
Salt to taste

Blend all ingredients in a food processor until all the beans are broken up and become emulsified with all the other ingredients. t should be green and bright in flavor. Fry a small piece to check the flavor. Adjust seasoning if needed. Using a tablespoon, spoon the mixture into 350 degree frying oil. Fry until very crispy. Drain on a paper towel.

Cut semi boneless quail in half, lay the quail half on a large, thin slice of country ham, skin side down. Tear the crispy falafel in smaller pieces, fill the quail halves with the falafel, and carefully and tightly wrap the quail with the country ham. Wrap each quail-half tightly in cling wrap and chill for two hours.

Sear in a medium heat pan on all sides until the ham becomes crispy. Allow to rest for 15 minutes. Cut into three pieces and serve immediately with the potlicker consommé and blanched field peas.

Potlicker Consommé
1 cup diced onion
1 cup diced ham
2 cloves garlic, sliced thin
1 t black peppercorns
2 cups apple cider
2 cups hock stock
4 cups chicken stock
1 sprig each, rosemary and thyme
1 quart chopped collard greens
Salt and cider vinegar to taste
  • 1.Caramelize onion and ham

  • 2.Add garlic and black pepper, sweat until garlic is fragrant

  • 3.Add apple cider and reduce by half

  • 4.Add the hock stock, chicken stock, herbs and collards

  • 5.Simmer about an hour until it is a rich broth

  • 6.Season with salt and cider vinegar

  • 7.Chill down to clarify

  • 8.Clarify using the raft method and strain through a coffee filter.

1 onion
1-2 carrots
5 egg whites and shells
1 tomato
1 t black peppercorns
¼ bunch parsley
Blend all ingredients together in a food processor until combined. Set aside. Put the cooled broth in a pot (if gelatinized let warm up until it is loose, but not hot), add raft. While the broth is heating up, slowly stir often so the raft does not get stuck and cook on the bottom. It is important to do this process slowly.

When the broth gets hot enough (120F) the raft should start to form and coagulate at the top. Once it does, take a small ladle to create a hole in the middle. This is where you will be able to pull the stock from when it is done.

Let simmer for about 1 hour until you see that it is clear. You may baste your raft with a ladle throughout the clarifying process to keep your raft strong and this will also help filter the broth.

Once the broth is clear, take it off the heat and use a ladle through the hole you created to strain though a coffee filter. Once you get to the bottom you can try to decant the rest.
Let cool and freeze!

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