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1
Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp.
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2
Remove bacon, leaving rendered drippings in pan.
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3
Set bacon aside.
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4
In same pan as bacon, sweat onions and celery together until translucent.
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5
In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter.
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6
Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape.
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7
Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail).
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8
Season each quail with salt and pepper.
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9
Sear quail, breast side down, in a saute pan until golden.
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10
Turn quail and place in the oven.
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11
Cook for 5 to 7 minutes or until desired doneness is achieved.
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12
Place 2 Hominy Cakes on each plate.
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13
Top with 2 quail.
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14
Surround with Oyster and Leek Ragout.
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15
Note: A viewer, who may not be a professional cook, provided this recipe.
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16
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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17
In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil.
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18
Stir in the grits and bring back to a boil, stirring constantly.
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19
Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender.
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20
If the grits need more liquid, whisk in some of the milk.
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21
Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
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22
Blanch Hominy in salted water until tender - omit this step if using canned hominy.
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23
Drain.
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24
Fold hominy into reserved cooked grits.
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25
With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan.
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26
Approximately 12 scoops.
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27
Cool.
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28
Form hominy cakes into cylindrical cakes.
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29
Season flour with salt and pepper in 1 bowl.
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30
Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
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31
Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs).
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32
Pan fry hominy grit cakes until golden brown.
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33
Place in oven to finish heating through, about 5 minutes.
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34
In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent.
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35
Add oyster liquor and heavy cream to mixture; reduce by half.
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36
Adjust seasoning.
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37
Add oysters and poach until plump and just cooked through.
