Best 4 Wood Roasted Quail Collards Chow Chow Recipes

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Wood-roasted quail collards chow chow is a sophisticated dish with rustic flair. The combination of tender, smoky quail, earthy collard greens, and sweet and tangy chow chow creates a flavor profile that is both complex and satisfying. Whether you're cooking for a special occasion or simply looking for a new weeknight dinner recipe, wood-roasted quail collards chow chow is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHOW CHOW I



Chow Chow I image

A way to use all those fresh summer veggies.

Provided by SLT

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 13h

Yield 96

Number Of Ingredients 11

12 ½ pounds green tomatoes, chopped
8 large onions, chopped
10 green bell peppers, chopped
3 teaspoons salt
6 chopped green chile peppers
1 quart distilled white vinegar
1 ¾ cups white sugar
½ cup prepared horseradish
1 tablespoon ground cinnamon
1 tablespoon ground allspice
¼ teaspoon ground cloves

Steps:

  • In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
  • Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
  • Boil for 15 minutes, or until tender.
  • Pack tightly in sterilized jars and seal.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g

CORNMEAL SNAPPER WITH CHOW CHOW AND SMOKY HABANERO AIOLI



Cornmeal Snapper with Chow Chow and Smoky Habanero Aioli image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 43

1 head garlic, cloves peeled
Blended oil, for cooking
5 ears corn, left in husks
3 Green Tomatoes, recipe follows, small dice
2 green bell peppers, cored, seeded and small diced
2 red bell peppers, cored, seeded and small diced
1 cup white vinegar
2 tablespoons granulated sugar
1 1/2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon freshly ground black pepper
Zest and juice of 3 lemons
1 pound seeded habanero
1/4 cup granulated sugar
1/4 cup white distilled vinegar
1 tablespoon chopped garlic
Kosher salt and freshly ground black pepper
3 eggs
Juice of 1/2 lemon
2 tablespoons Dijon mustard
3 ounces white distilled vinegar
3 cups vegetable oil
3 cups cornmeal
2 cups cornstarch
2 tablespoons sweet paprika
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried oregano
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 cups all-purpose flour
Blended oil, for frying
Beaten eggs, for egg wash
Four 4- to 5-ounce fillets yellowtail snapper, skinned and boned
3 pounds green tomatoes, sliced
2 cups apple cider vinegar
1 1/2 cups brown sugar
1/4 cup granulated sugar
1/4 cup white vinegar
2 tablespoons kosher salt
1 tablespoon mustard seeds
1 teaspoon freshly ground black pepper

Steps:

  • For the roasted garlic: Preheat the oven to 350 degrees F.
  • Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes.
  • For the chow chow: Meanwhile, preheat a grill to medium heat.
  • Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use.
  • For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth.
  • For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
  • For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well.
  • Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture.
  • Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
  • Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes.
  • To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side.
  • Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.

WOOD-ROASTED QUAIL, COLLARDS & CHOW CHOW



Wood-Roasted Quail, Collards & Chow Chow image

Make and share this Wood-Roasted Quail, Collards & Chow Chow recipe from Food.com.

Provided by Food.com

Categories     Quail

Time P2DT20m

Yield 4 serving(s)

Number Of Ingredients 33

4 whole quail
1 teaspoon sugar
1 tablespoon salt
1 cup water
1 tablespoon white balsamic vinegar
1 sprig rosemary, Chopped
2 sprigs thyme, Chopped
2 garlic cloves, Crushed, chopped
1 bunch of fresh collard greens, Veined, Chopped
1/4 lb spicy fennel sausage
1/4 lb smoked bacon, Diced
1 small smoked ham hock
2 tablespoons safflower oil
1 carrot, Diced
1 medium onion, Diced
2 tablespoons dark brown sugar
1/4 cup balsamic vinegar
1 tablespoon molasses
2 cups water
1 tablespoon Tabasco sauce
1 head green cabbage, Chopped
1 small onion, Chopped
1 small red pepper, Veined, Diced
2 garlic cloves, Chopped
1 tablespoon mustard seeds
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 teaspoon coriander seed
2 tablespoons cider vinegar
1 teaspoon ground turmeric
1 cinnamon stick
1 1/2 cups water

Steps:

  • For the quail:.
  • Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
  • Grill Quail over hickory.
  • For the collards:.
  • In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
  • Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
  • Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
  • For the Chow-Chow (prepare 48 hours in advance):.
  • Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
  • Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
  • Serve grilled quail on collard greens and top with Chow-Chow.

Nutrition Facts : Calories 718.1, Fat 41.6, SaturatedFat 11.1, Cholesterol 130.5, Sodium 4575.4, Carbohydrate 45.5, Fiber 11.8, Sugar 25.4, Protein 42.9

PAN ROASTED QUAIL



Pan Roasted Quail image

These are not the recipes made on the show, but recipes that the instructor came up with using the mystery ingredients.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 31

6 shaved slices fresh truffle
6 medium sized shallots, peeled
6 whole quails
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
Serving suggestion:
Toasted Quinoa with Prosciutto, recipe follows
Date and Fig Chutney, recipe follows
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup finely chopped white onion
1 shallot, finely chopped
1 clove garlic, finely chopped
1 cup quinoa, rinsed well, see Cook's Note*
1 teaspoon kosher salt
3 cups water
1/2 cup sliced prosciutto, julienned, see Cook's Note**
1 tablespoon chopped fresh thyme leaves
1 teaspoon lemon zest
3/4 cup apple cider
3/4 cup white wine vinegar
1/2 cup brown sugar
1 1/2 cups dried dates, chopped
1 Granny Smith apple, peeled, cored and cubed
3 cloves garlic, finely chopped
2 teaspoons grated fresh ginger
3 fresh figs, chopped
1 teaspoons paprika
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Place 1 truffle shaving and 1 shallot into the cavity of each quail. Season the quail with salt and pepper.
  • Heat the olive oil over high heat in a large heavy bottomed ovenproof skillet. Place the quail in the skillet breast side down and cook until the skin is golden brown in color. Turn the quail and cook for 3 more minutes. Place the skillet directly in the oven and roast for approximately 10 minutes. Let the quail rest for 5 minutes before serving.
  • Heat the butter and olive oil in a skillet over medium heat.
  • Add the onion, shallot and garlic and cook until translucent. Add the quinoa and toast until golden, stirring to brown evenly. Add the kosher salt. Add 1 cup of water and simmer the quinoa until all the water is absorbed. Add remaining 2 cups of water, 1 at a time, simmering until quinoa is tender.
  • Remove from the heat and stir in the prosciutto, thyme and lemon zest.
  • Yield: 6 servings
  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Place the cider, white wine vinegar and brown sugar together in a stainless steel pot.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Reduce the heat to medium and add in the dried dates, Granny Smith apple, garlic and ginger. Cook for 15 minutes or until most of the liquid has been absorbed.
  • Stir in the fresh figs, paprika, cardamom and kosher salt. Cook for 5 minutes.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Tips:

  • To ensure evenly cooked quail, make sure they are roughly the same size before roasting.
  • When roasting the quail, place them breast-side up to achieve crispy skin.
  • For a smoky flavor, use a wood-fired oven or grill to roast the quail.
  • If you don't have a wood-fired oven or grill, you can also roast the quail in a regular oven preheated to 400°F (200°C) for about 20-25 minutes.
  • To prevent the collard greens from becoming bitter, remove the tough stems before cooking.
  • For a tangy flavor, add a splash of vinegar or lemon juice to the collard greens while cooking.
  • Cook the chow-chow until it reaches a thick, syrupy consistency.
  • Serve the roasted quail with the collard greens and chow-chow for a delicious and flavorful meal.

Conclusion:

This recipe for wood-roasted quail with collards and chow-chow is a great way to enjoy the flavors of fall. The quail is succulent and tender, the collards are hearty and flavorful, and the chow-chow adds a tangy sweetness. This dish is sure to impress your guests, and it's also relatively easy to make. So next time you're looking for a special meal to cook, give this recipe a try.

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