Red-Eye Gravy Quail

SAVORY

Oct 1

Seared Quail, Nespresso Red-Eye Gravy, Griddled Grit Cakes, Muscadine Grapes, Fresh Herbs

Chef Steven Satterfield of Miller Union | Atlanta

“If you live in the South, you have at some point come across red-eye gravy, the unique sauce made with two key ingredients: coffee and country ham. This combination may sound unusual, but it is deliciously complex with the deep notes of coffee providing a backbone for the salty funk of country ham. It is traditionally prepared by frying a thick slice of country ham, then making a pan sauce with the ham drippings to be served over grits. My version incorporates fresh muscadines, the wild grape of the South, for a unique twist on this classic. The sweet tang of the grapes and the zip of some fresh ginger elevate this sauce to a new level. Instead of traditional creamy grits, I make them into a griddle cake for a contemporary presentation. The intense and powerful flavor profile of Nespresso’s Diavolitto is the perfect match and a natural fit for this red-eye gravy recipe.” - Chef Steven Satterfield

INGREDIENTS

Griddled Grit Cakes:
1 cup stone ground grits
1 cup whole milk
2 teaspoons fine sea salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter
1 ounce coarsely grated Parmigiano Reggiano

Quail:
1 whole semi-boneless quail, rinsed and patted dry
Kosher salt
Ground black pepper
2 tablespoons unsalted butter

Red-Eye Gravy:
1 cup seedless muscadine grapes, quartered
1 tablespoon finely diced country ham
1 teaspoon minced ginger
2 shots Nespresso Diavolitto coffee

To Assemble and Serve:
Seedless muscadines, quartered
Parsley leaves
Tarragon leaves

METHOD

For the Griddled Grit Cakes:
In a small saucepan over medium heat, bring grits, milk, salt, and 2 cups water to a simmer. Reduce heat and cover. Cook until grits are tender, stirring occasionally to prevent grits from sticking to the bottom of the pan. Once grits are cooked through, fold in black pepper, 2 tablespoons butter, and cheese. Transfer mixture to a greased, rimmed baking sheet. Refrigerate 2 hours, or until grits are chilled and set. Once set, flip over onto a clean work surface. Using a 3½-inch ring mold, punch out 2 circles. In a skillet over medium heat, melt remaining 1 tablespoon butter. Place cakes and cook 7 minutes. Using a spatula, flip cakes and cook additional 6 minutes. Transfer to a sheet tray and refrigerate.

For the Quail:
On a work surface, generously season quail with salt and pepper on both sides. Tuck wings behind backbone. Set aside. In a skillet over medium-high heat, melt butter until foam begins to form. Place seasoned quail breast-side-down and shake pan to prevent quail from sticking. Cook 4 minutes, or until quail is nicely browned. Using tongs, flip quail and cook additional 3 minutes, or until internal temperature of the quail reaches 150°F. Transfer quail to a paper towel-lined sheet tray and let rest 6 minutes. Reserve pan with quail juices, making sure not to clean.

For the Red Eye Gravy:
In a blender, purée grapes until smooth. Transfer to the pan with reserved Quail juices. Add ham, ginger, and Nespresso Diavolitto. Place pan over medium-low heat and bring mixture to a simmer. Continue to cook until mixture thickens slightly and a gravy-like consistency is achieved. Reduce heat and keep warm.

To Assemble and Serve:
Heat oven to 250°F. On a work surface, slice Quail in half and set aside. Place Griddled Grit Cakes in oven until warmed through. Transfer each Griddled Grit Cake to the center of a serving plate. Top each with half the Quail. Spoon Red Eye Gravy over top and around the plate. Garnish with desired amount grapes and herbs.

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