Fried Quail, Cheese Grits and Sauteed Green Beans with Bacon

Ingredients

• 1 cup Quick-Cooking Grits (Do not use instant grits for this recipe.)
• 2 cup Water
• 2 cup Whole Milk (Whole milk provides the creamiest texture.)
• 1.5 cup Sharp Cheddar Cheese (Shredded from a block for best results.)
• 4 tbsp Unsalted Butter (Cut into small pieces.)
• 1 tsp Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 2 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium saucepan, combine the water, whole milk, and salt. Bring the liquid to a rolling boil over medium-high heat, watching carefully to prevent it from boiling over. This should take about 3-4 minutes.

2. 2

   Once boiling, reduce the heat to low. While whisking constantly, slowly pour the grits into the hot liquid in a steady stream. This prevents lumps from forming.

3. 3

   Continue to cook on low, stirring frequently with the whisk or a spoon, for 5 to 7 minutes. The grits will thicken and become creamy. Scrape the bottom of the pot to prevent sticking.

4. 4

   Remove the saucepan from the heat. Add the pieces of butter and stir until it has completely melted into the grits.

5. 5

   Gradually stir in the shredded cheddar cheese, a handful at a time, until it is fully melted and the grits are smooth and uniform. Do not return the pot to the heat, as this can cause the cheese to become oily.

6. 6

   Season with freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately, garnished with fresh chives.

Ingredients

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.