You may have heard by now, but one of the most anticipated restaurant openings in the Southern U.S. this year isn’t happening in New Orleans or Charleston or Atlanta or Miami… it’s opening in Ridgeland, Mississippi.
Seafood R’evolution, the latest project by the celebrity culinary team of John Folse and Rick Tramonto, is set to open in early November, according to executive sous chef, Payton Warren, who was our guest this week on the Eat Y’all Firing Pin to Fork radio segment.
On this week’s radio show, Chef Payton Warren explained how to cook quail using his Bourbon Molasses Glazed Quail recipe including variations that include roasting whole wild quail or grilling quail breasts. He even describes several vegetable sides perfect for the grill or the roasting pan including roasted Brussels Sprouts with bacon, several ways to cook Yellow Summer Squash, as well as the Shiitake Mushroom Wild Rice rice listed below. Listen to the archive below for detailed instructions and cooking ideas for the perfect meal using quail and farm-fresh vegetables.
Firing Pin to Fork segment with Chef Payton Warren & host Andy Chapman:
Bourbon Molasses Glazed Quail with Shiitake Mushroom Wild Rice
For the Quail
- 4 Semi-Boneless Quail
- ½ cup Bourbon
- ½ cup Honey
- 1cup Molasses
- 2ea Thyme Sprigs
- Kosher Salt
- Ground Black Pepper
- Place the bourbon, honey, molasses and thyme in a mixing bowl and stir until all ingredients are incorporated.
- Put the quail in a small casserole dish or a freezer zip bag and cover with half of the Bourbon Molasses sauce to marinate.
- Refrigerate the Quail for at least 2 hours to overnight.
- Place the other half of the molasses sauce in a small sauce pot and heat over low heat, if it becomes to thick you can add a little water to adjust viscosity.
- Season the quail with salt and pepper on both sides, cook on a well oiled grill over medium heat for 3-4 minutes on each side.
For the Rice
- 1 cup Long Grain Wild Rice
- 2 ½ cup Chicken Broth
- ½ Yellow Onion Diced
- 1 TBSP Minced Garlic
- 2 TBSP Canola Oil
- 1c up Shiitake mushrooms sliced
- 4 TBSP Unsalted Butter
- 2 TBSP Sliced Green Onions
- Kosher Salt
- Ground Black Pepper
- To cook the rice properly you will need a medium size sauce pot with and tight fitting lid. Start by adding oil and 2 TBSP of butter to the sauce pot over medium heat.
- Next add the onions and sauté for 3 minutes, add garlic and sauté for 2 more minutes.
- Add the rice and give a quick stir to mix in the onions, then add the chicken broth, 2 tsp of salt, cover with the lid and cook for 35 minutes.
- In the meantime add the other 2 TBSP of butter to a sauté skillet add the mushroom and cook on medium-high heat for 5-7 minutes until the mushrooms are light brown in cover, then season them with a little salt and pepper.
- When the rice is complete stir in the cooked mushrooms and sliced Green Onions.
- Place a scoop of rice in the center of a plate.
- Gently rest a piece of quail on top of the rice.
- Use a spoon to drizzle the warm sauce over the quail and around the plate.
If using whole quail follow the same marinating process. Preheat oven to 375 degrees, meanwhile allow quail to reach room temperature, then season with salt and pepper and roast for 12- 15 minutes. Use the warm sauce to baste the quail half way through cooking.
When cooking the mushrooms it is important not to salt the mushrooms until they are done cooking. Salting mushrooms too early will pull out liquid to quickly and prevent them from caramelizing.