NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/1028906
30 NEBRASKAland • OCTOBER 2018 To me, quail is the perfect fall bird. It is versatile, stands up well to winter spices, and is able to take on many of the flavors you pair it with. For our ingredients, Dave and Lori Sanders own Sander's Country Meats, just east of Lincoln, and they raise quail, rabbits, and bees, and cure a wide variety of local meats for chefs in the area. The bobwhite species in this recipe is the quail indigenous to Nebraska and we felt a perfect fit for the fall. In addition, Small's Fruit Farm is in Mondamin, Iowa, overlooking the Missouri River Valley. Jim Small and his family have been growing fruit on this land for decades and specialize in apples. We did not use a specific type of apple for this recipe because we felt any local apple would work. Also, Shadowbrook Farm, just east of Lincoln, is a breath of fresh air for us during the late fall and winter months as produce becomes scarce in our harsh winters. Last, the coffee represented in this dish comes from Sumatra, Indonesia. We bring all of our Fair- Trade Organic coffee into the restaurant raw and roast here on site. We thought this was a great way to bridge the end of summer and fall flavors. The recipe serves four, but is easily adjustable for more or fewer guests. Enjoy! Yield: 4 • 4 bobwhite quail • 8 sprigs fresh thyme • 4 cups pre-made coffee, can still be warm • 2 oz fresh ground coffee, finely ground • 3 oz neutral cooking oil • 3 oz whole unsalted butter • Kosher salt and black pepper to taste • .5 oz George Paul red wine vinegar • .5 oz Sander's Farm dark honey- • 1 lemon for zest Place whole quail in a container large enough to hold them. Pour pre-made coffee over the quail and allow to sit for as long as possible. You can let the quail set for a minimum of an hour or up to 24. Once the quail have marinated to your desired amount of time, pull the quail out of the coffee and pat them dry. You can save the coffee marinating liquid for the sauce. Season the quail with salt, pepper and ground coffee. Heat a medium size pan over medium heat, add the cooking oil. Once oil is hot, add the quail to the pan and begin to sear them until they become golden brown. Once one side of the bird is golden brown, continue to rotate the quail until all sides are browned evenly. Once quail are browned, place them on a baking sheet, add one thyme sprig on top of each bird and bake in the oven at 350 degrees until the internal temperature of the thigh reaches 160 degrees. In the pan that you seared the quail in, add the 3 oz of butter and 4 thyme sprigs. Once butter is hot, add the coffee marinating liquid to the pan and reduce until the sauce is thick like ketchup or coats the back of a spoon. Add vinegar and honey, remove the thyme sprigs and season with salt and pepper, set aside. Once the birds come out of the oven, PHOTO BY RYAN SPARKS Candied Garden Squash Rings Simple and sweet, c andied acorn squash pairs exceptionally well with traditional holiday fixings like gravy, cranberry sauce and roast turkey. Feel free to substitute the brown sugar mixture with honey or maple syrup. Yield: 4 sides • 2 acorn squash • Salt and pepper to taste • ½ cup packed brown sugar • ¼ butter or margarine • 2 tablespoons water Preheat oven to 350 degrees. Cut squash lengthwise into 1-inch slices, discarding the seeds. Arrange the slices in a single layer in a shallow baking dish. Season with salt and pepper. Cover and bake until almost tender, about 40 minutes. In a saucepan combine the brown sugar, butter and water. Cook over medium heat until bubbling. Spoon the brown sugar mixture over the squash and continue baking, uncovered, until the squash is tender and the sugar has caramelized, about 15 minutes. Enjoy! – Jane Sparks Sander's Farm Bobwhite Quail