A lowcountry fall is upon us and that has us thinking about the flavors of the season. Our onsite Executive Chef Ron Andrews is always cooking up something unique for our monthly dining menus and this season he’s created a quail-focused dish paired with a recommendation from our onsite Sommelier, Alex Young to complement the flavors.
Simple for anyone who loves quail to make at home, or available at the onsite dining venues, this dish is composed of local, Southern, and seasonal selections available here in the lowcountry. The okra, butternut squash, and peppers are all from our garden here at Brays Island. As we move into fall, these flavors compliment the weather, our location, and of course the berry notes of the paired wine.
Alex recommends pairing this dish with a 2017 Stolpman Vineyards Estate Grown Syrah from the AVA of Ballard Canyon. This micro climate Syrah pairs perfectly with the BBQ quail and is a fabulous wine to stand up to the bold flavors of the perloo.
Field-to-table, one of the great benefits of living at Brays comes from the opportunity to bring your fresh harvest from the day’s hunt to Chef Ron and he will prepare personally for you.
For the Quail
- 8 Manchester Farm Semi-Boneless Quail
- Salt and Pepper to taste
- BBQ Sauce
Season quail with salt and pepper. Grill on high heat until slightly charred on both sides. Brush both sides with BBQ sauce and cook, allowing sauce to caramelize, about 2-3 minutes on both sides.
BBQ Sauce 1C Onion, small dice 2T Garlic, minced ¼C Bacon Grease 8oz Porter or Stout 1qt Ketchup ½C Yellow Mustard ¼C Cider Vinegar ¼C Molasses ⅓C Brown Sugar, packed tight Sauté onion and garlic in bacon grease until tender and translucent. Deglaze with the beer and then add remaining ingredients. Bring mixture to a boil and then reduce to a simmer for 15-20 minutes. Puree in a blender until smooth.
Brays Island Fall Perloo 2C Carolina Gold Rice 1lb Thick Bacon, cubed 1C Diced Onion 1C Diced Red Peppers 2t Fresh Thyme 2½C Water or Chicken Stock 2C Diced Butternut Squash 1C Toasted Pecans Salt and Pepper to Taste Toast rice in a 350-degree oven until golden brown, approximately 15 minutes. Brown bacon in a pot. Add onion and peppers and cook until tender. Add the liquid, thyme, salt and pepper and bring to a boil. Place squash on top but do not stir. Cover rice, reduce to a simmer and cook for 10-15 minutes. Remove from heat and allow to steep for 10-15 minutes. Add pecans and stir.
Okra Chips
- ½lb Okra
- Oil for Frying
- Salt and Pepper to Taste Slice okra length wise as thin as possible. Fry to a light golden brown. Remove from the fryer and season lightly with salt and pepper.
