Living 2 Eat |

I have the best job in the world. I’m a food historian and writer. I get to spend every day thinking about, writing about, and cooking Southern food! I learned Southern cooking from four generations of cooks in my family, and a friend from Charleston, South Carolina taught me the wonders of Low country cuisine, the delicious blend of seafood and rice from the South Carolina tidal basin.

Rick McDaniel

Chef Rick’s Southern Cooking

Southern Pan-fried Quail with Country Ham

8 quail, fresh or frozen
4 thinly sliced pieces of country ham, about 2 ounces each
2 spring onions (scallions)
4 tablespoons Butter
1 cup grits
Water for grits, per package directions
1 cup half and half
1 cup mild cheddar cheese, grated
Salt and freshly-ground black pepper to taste

Pan-fry quail in butter until done, about 3 or 4 minutes on each side; remove to plate in 200 degree oven to keep warm.

Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side; remove to plate in oven to keep warm.

 Prepare grits per package direction, cook for required time. When grits are done, add grated cheese, salt and pepper. Add half and half, a little at a time, continuing to cook and stirring until grits are creamy and half and half is absorbed.

Place Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail. Garnish with thinly-sliced green onions.