Written by Jeff Davis Visit :
Visit authors websiteIngredients
Blackened Seasoning
2 tbsp Smoked Paprika
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1/2 tsp Ground White Pepper
1/2 tsp Ground Black Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Thyme
1/4 tsp Cayenne Pepper
Chessy Grits
1 cup(s) Water
1/2 cup(s) Grits
Salt
1/2 tbsp Butter
1 cup(s) Shredded Cloby Jack Cheese
1 pinch Cayenne Pepper
Blackened Quail Breast
6 Whole Quail Breast
1 tbsp Butter
Blackening Seasoning
Ground Black Pepper
Salt
Fresh Italian Flat Leaf Parsley, as garnish
Instructions
Blackening Seasoning
Step #2 - If not using store bought Blackening Seasoning, combine Paprika, Garlic Powder, Onion Powder, Ground Pepper, Oregano, Thyme and Cayenne Pepper in a bowl.
Cheesy Grits
Step #4 - Bring 1 cup of water to a boil in small saucepan.
Step #5 - When water reaches a boil, slowly add in grits, using a whisk to combine.
Step #6 - Add in a dash of salt, reduce to a simmer and cover. Allow to cook for 5 to 6 minutes. When done, add in a dash of cayenne pepper and 1/2 tablespoon of butter.
Step #7 - Stir in one cup of Cloy Jack Cheese.
Blacken Quail Breast
Step #9 - Add one tablespoon of butter to a cast iron skillet, setting heat to medium high. Allow butter to melt and start to brown
Step #10 - Dry quail breast with paper towels. Depending on the cut of your meat, you may need to use a mallet and flatten the breast meat a little, ensuring that it makes full contact with the skillet. You can do so by wrapping in plastic wrap or putting in a unsealed zip lock bag and pounding a few times with a mallet.
Step #11 - Season quail breast generously with Salt, Pepper and the Blackening seasoning, on both sides.
Step #12 - Add to hot skillet and allow to cook for a few minutes. These are small and won't take long to cook so make sure your skillet it hot.
Step #13 - Once browned flip and cook the other sides.
Step #14 - When done, remove to a plate to rest
Step #15 - Add cheesy grits to plate, top with Blackened Quail Breast and garnish with fresh chopped parsley. Season with additional salt and pepper if needed.
