Drayton Place

Stuffed Quail

• 2 semi-boneless quail
• Pecan Apple Stuffing
• Butter

Stuff quail cavities with stuffing and brush birds thoroughly with butter. Bake in a greased baking dish for 10-12 minutes at 425 degrees.

Pecan Apple Stuffing

• 1 Granny Smith apple
• 1 tsp. lemon juice
• 1/2 cup pecans
• 1 1/2 cups bread crumbs
• 1 Tbsp. fresh oregano
• 1 Tbsp. minced garlic
• 3 Tbsp. chicken stock

Core and coarsely chop apples and mix with lemon juice. Mix all ingredients in a bowl and let set in refrigerator for at least 2 hours before stuffing quail.

Pecan Sage Buerre Blanc

• 1 Tbsp. pecans
• 1 cup fresh chopped sage
• 1/4 cup heavy cream
• 1 oz. chilled butter

Place pecans and sage in a small sauté pan over high heat and lightly toast (about one minute). Add cream and bring back to a boil. Reduce heat and whisk in small pieces of butter, stirring constantly until sauce is slightly thickened.

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• 1 Grit Cake
• Eggwash and flour
• 8-10 peeled and deveined shrimp, tail on (31-35 ct.)
• Butter
• 10-12 Andouille sausages, sliced
• 1/4 tsp. Caribbean jerk seasoning
• 1/4 tsp. seasoned salt
• Crushed red pepper to taste
• 1/2-3/4 cup white wine
• 2 Tbsp. chopped tomato
• 2 Tbsp. chopped green onion

To make grit cake, spread thick cooked grits onto cookie sheet. Let cool. Cut into any size shape. Dip grit cake in eggwash and flour and deep fry until golden brown. In a small sauté pan, over medium gas heat, brown sausage in butter until edges start to get dark. Add shrimp and seasonings and cook until shrimp are about halfway cooked. Add wine and boil until reduced by half. Finish with tomato and onion and pour over grit cake on a large plate.

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Crepe Batter:

• 3 eggs
• 2/3 cup flour
• 1 1/2 cups milk or heavy cream
• 1/2 tsp. salt

To make crepes, add eggs and flour in a mixing bowl and whip vigorously until smooth. Add milk or cream and salt and blend. Refrigerate for two hours before making crepes. To cook, heat a small 6" or 8" non-stick skillet on the stove until very hot. Add a small amount of batter to the skillet. Tilt the pan in a circular motion until the whole bottom of the pan is covered with batter. When the edges have lightly browned, use a rubber spatula to flip the crepe. After about 15 seconds, remove the crepe to wax paper or a cookie sheet to cool.

Au Gratin:

• Butter
• 8 oz. each of shrimp, scallops, and crawfish
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, shredded
• 1/2 tsp. salt

Sauté the seafood in butter until almost done. Add heavy cream, cheeses and salt and stir constantly over medium heat until the mixture thickens.

To finish crepes, lay out crepes on a flat surface and place paper about a 1/4 cup Au Gratin mixture in the middle of the crepe and roll into a cylinder. Place rolled crepes in a pan and top with shredded cheddar cheese. Place pan in a 300 degree oven and cook until cheese melts.

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• 2 cups sour cream
• 3/4 cup blueberries
• 3-4 Tbsp. powdered sugar

Mix all ingredients in a glass bowl, folding in blueberries last.

Blueberry Chambord Sauce

• 1 cup blueberries
• 2 Tbsp. sugar
• 1 oz. Chambord
• 1/2 oz. 151 rum

Mix blueberries and sugar and chill for at least two hours. Place blueberries with juice in a sauté pan and bring to a slight boil. Add Chambord and rum and flame. Remove from heat and serve with Blueberry Sour Cream Crepes.

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• 2 oz. fresh basil
• 1 oz. fresh rosemary
• 1 oz. fresh thyme
• 1 oz. fresh oregano
• 1 oz. fresh parsley
• 1 oz. fresh tarragon

De-stem all the herbs. Chops separately and weigh. Mix together.

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