Quails:
Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Grits:
In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
Yield: 12 grits cakes, 2 per serving
Oyster and Leek Ragout:
In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	640.53 Kcal (2682 kJ)
Calories from fat	390 Kcal
		% Daily Value*
Total Fat	43.33g	67%
Cholesterol	188.52mg	63%
Sodium	1097.39mg	46%
Potassium	294.64mg	6%
Total Carbs	52.74g	18%
Sugars	6.47g	26%
Dietary Fiber	6.22g	25%
Protein	14.3g	29%
Vitamin C	2.7mg	4%
Vitamin A	0.2mg	7%
Iron	3.7mg	20%
Calcium	268.7mg	27%

Amount Per 100 g
Calories	85.33 Kcal (357 kJ)
Calories from fat	51.96 Kcal
		% Daily Value*
Total Fat	5.77g	67%
Cholesterol	25.11mg	63%
Sodium	146.19mg	46%
Potassium	39.25mg	6%
Total Carbs	7.03g	18%
Sugars	0.86g	26%
Dietary Fiber	0.83g	25%
Protein	1.9g	29%
Vitamin C	0.4mg	4%
Iron	0.5mg	20%
Calcium	35.8mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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