Recipe

Panhandle Cornbread Recipe

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Ingredients

Directions

Step #1 First, make the fresh white grape juice.
Step #2 Crush the c of grapes in a pestle, then put through a sieve or vegetable mill to extract the juice, or use a potato ricer.
Step #3 mix the salt, pepper, & thyme, crushing the thyme with your fingertips.
Step #4 Sprinkle top both sides of the birds with the Spice upings.
Step #5 Melt the butter in a large skillet over medium heat until it foams & just begins to brown.
Step #6 Add the quail, skin-side down.
Step #7 Sprinkle top with ham, cover & cook for 3 to 4 mins, until the skin is golden brown.
Step #8 Turn the birds & continue cooking, until the juices run clear, covered, about 4 mins longer.
Step #9 Take the pan from the heat & let the quail rest, covered, for about 10 mins.
Step #10 Arrange the quail on a platter & Sprinkle top the ham from the pan over them.
Step #11 Pour the fat from the pan.
Step #12 Add the grape juice (you can also use water, if you prefer), & bring to a boil.
Step #13 Cook for 1 min, scraping the browned bits from the bottom to deglaze the pan.
Step #14 Pour over the quail & serve.
Step #15 --.
Enjoy the PANHANDLE CORNBREAD recipe