Roughin’ It Recipe

Grilled Quail with Sherry Maple Glaze.

(Serves 8)

Created by: Chef Gerard Thompson, Executive Chef at Rough Creek Lodge.

Watch this dish grilled up on Episode 20, "Roughin' It"

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For the Marinade-

8       ea              Texas Quail 1       ea               Lemon - zested 1       ea.              Shallot – finely chopped 2       ea.              Garlic clove finely chopped 1       t.                 Chopped fresh thyme ½      cup            Grapeseed oil Rough Creek Chili Seasoning

Add quail and Marinate for up to 4 hours. Remove from Marinade, season with salt and pepper. Grill over hot fire until cooked through

For the Glaze-

½      cup             100% Pure Maple Syrup ½      cup             Sherry vinegar

Reduce until syrup consistency

Poblano Pepper Cheddar Cheese Grits

1       Quart                   Water or Lite Chicken Broth 1       cup                        Homestead Grits Mills Stone Ground Grits Salt and Pepper to taste 2       Tablespoons      Unsalted Butter 2       Fresh                   Grilled Poblano Peppers (Diced & Seeded) ½      Cup                      Diced Tasso Ham ½       cup                      Grated cheddar cheese

1)   Heat Water or Chicken Broth. Season with salt, pepper and butter. 2)   Wisk in grits. 3)   Cook for 20-30 minutes stirring constantly. 4)   Add Poblano peppers, Tasso Ham & cheddar cheese. 5)   Continue cooking for 5 more minutes. 6)   Adjust with salt & pepper as needed.

Place Quail on plate & drizzle with a little of the glaze.