PHOTO CREDIT TK - REMOVE IF EMPTY
MONICA POPE,
SPARROWBAR +
COOKSHOP
The 2010 “Top Chef Masters”
contestant recently transformed
her Houston restaurant, T’afia,
into the homey Sparrow Bar +
Cookshop. Her grilled quail served
with spicy grits and an herb-filled
gremolata is a perfect example of
her Southern-inspired, seasonally
driven approach—and a beautiful
centerpiece for the holiday table.
CUMIN-GRILLED
QUAILWITHGRITS AND
HONEY GREMOLATA
For grits:
3
c. water
1
t. salt
½
t. pepper
½
t. cayenne pepper
1
c. grits
For honey gremolata:
1
c. flat-leaf parsley
½
c. fresh oregano
1
clove garlic
¾
t. lemon zest
1
T. fresh lemon juice
1
T. honey
1
c. extra-virgin olive oil
Kosher salt and pepper
For quail:
4
semi-boneless quail
2
t. ground cumin
Salt and pepper
1.
To make grits: Bring water, salt,
pepper and cayenne pepper to a
boil. Add grits; reduce heat. Cook
slowly, stirring often, until grits are
soft. Remove from heat, cover and let
stand.
2.
To make gremolata: Put parsley,
oregano, garlic, lemon zest and juice,
and honey into food processor and
process until chunky. With processor
running, slowly add olive oil. Season
with salt and pepper and set aside.
3.
Preheat oven to 400, and heat grill
pan over medium. Season quail with
cumin, salt and pepper to taste. Grill
each until marked with grill lines,
about 30 seconds per side.
4.
Transfer quail to two roasting pans
and put in oven. Roast until cooked
through, approximately 10 minutes.
Serve quail on top of grits and dol-
loped with gremolata.
HOUSTON, TEXAS
44
DECEMBER 2012
•
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