One of my most favorite things about where we live, is the true sense of seasons. Fall is in full swing as the trees have taken on gorgeous hues of gold, crimson and tangerine. It looks like a painting every time I drive home and feel so fortunate to be surrounded by such natural beauty. I truly love the fall. Ernest Hemingway said it best, when describing Idaho’s glorious seasons “Best of all he loved the fall.” So with the temperatures quickly dropping, we bundled up in a few extra layers, fired up our favorite Burly fire pit grill, and piled on some cozy blankets to enjoy a proper fall harvest in our backyard with a few close friends and family members.
In this three part series we share recipes from the evening inspired by our friends at Manchester Farms, Smithey Ironware and of course Pappy & Company. Manchester Farms is known for their incredibly fresh, high-quality quail products, perfect for this time of year. They are the oldest quail producers in the United States and we’re fortunate to call owners Brittney and Matt Miller close family friends. Like Pappy & Company, Manchester Farms’ history is rooted in family tradition handed down from one generation to the next. As you may have read in earlier posts, Smithey Ironware’s owner Isaac Morton is also a good family friend and we have enjoyed sharing a presence with their company at past year’s Charleston Food & Wine events.
We believe these partner brands are true examples of quintessential American made goods that stand behind quality ingredients, fine craftsmanship and best in class service.
We hope you enjoy this recipe series and look forward to seeing pictures of your own fall harvests using fall’s finest bounty. Be sure to tag us @PappyandCo or with #PappyandCo so we can spread the word about what our fans are cooking in the kitchen.
Fall Harvest Dinner Menu:
- Bacon Wrapped Quail Bites
- Grilled Quail Knots served with Bourbon Barrel-Aged Pepper Sauce
- Skillet Rosemary Roasted Quail Breasts
- Fall Salad With Maple Balsamic Dressing
- Rainbow Maple Roasted Carrots With Burrata
- Skillet Maple Pecan Pie with Bourbon Whipped Cream
- Maple Bourbon Sours
Bacon Wrapped Quail Bites:
The best part about these Bacon Wrapped Quail Bites is that they arrive ready to go. I always like to keep a bag of them in the freezer because they’re one of the easiest and tastiest appetizers you can serve up in a matter of minutes. The Quail Bites arrive marinated, pre-wrapped in bacon and ready to put on the grill. We like to serve them with our Bourbon Barrel-Aged Pepper Sauce to add a bit of heat. They are a sure fire crowd pleaser!
Grilled Quail Knots:
- 48 *quail knots
- 4 TBSP olive oil
- Salt and pepper
- ½ cup fig jam
- 4 TBSP white wine vinegar
- Preheat a gas grill to high or build a hot fire in a charcoal grill.
- Combine the fig jam (or whatever jam you have available and vinegar in a medium bowl and whisk to combine. Toss the quail knots with the olive oil and season with salt and pepper.
- Grill over high heat for about 3-4 minutes, then turn the quail knots.
- Remove the quail to the bowl with the fig jam and vinegar and toss to coat.
- Place the quail back on the grill and grill for about 30 seconds, then turn again.
- Serve immediately.
Skillet Rosemary Roasted Quail Breasts:
- 8 Manchester Farms Semi Boneless Quail
- 1 Cup Diced Yellow Onions
- 3 Garlic Cloves Mashed
- 2 Sprigs Of Rosemary
- 2 Tablespoons Olive Oil
- 1 Lemon Freshly Squeezed
- 1/2 Cup White Wine
- 2 TBSP butter
- Salt And Black Pepper To Taste
- Preheat oven to 350 degrees
- In a medium sized skillet or saute pan on medium heat, cook onions in olive oil until soft.
- Add garlic and rosemary and cook for two minutes making sure not to brown garlic.
- Add white wine and cook for three to four minutes. Stir in lemon juice and season with salt and pepper.
- Scrape the mixings into a bowl and set aside in a dish
- Return the skillet to the stovetop over medium heat. Add 2 TBSP butter until foams. Place quail breasts in a skillet and sear for 2-4 min until golden brown. Don’t over crowd.
- Transfer skillet from stovetop to oven and cook for another eight to ten minutes with rosemary mixture.
- Remove the skillet from the oven and place quail breasts on the dish for serving.
- Add fresh rosemary for garnish.