Grilled and Slathered Quail
Sassy Slathered Grilled Salmon, Tomatoes & Scallions over Creamy Grits
Super fresh fish, garden-fresh tomatoes from the heart of the summer veggie crop, and toothsome, stone ground grits provide a gorgeous backdrop for a sauce prepared with equal parts Original and Spicy Slather Brand Slatherin’ Sauces. If you want to step up or step down the heat, go with 100% of each in this truly luscious and easy to prepare recipe. If you can’t find beautiful, fresh fish, substitute another mild, meaty variety such as grouper, sole, flounder or cod. This entire meal comes together easily in less than 30 minutes.
For the grits:
1 cup stone ground yellow grits
4 cups skim milk
1/2 teaspoon kosher or sea salt
Freshly ground black pepper
2 tablespoons butter
For the fish and scallions:
Six, 8 ounce filets of salmon, skinned
1/4 cup Original Slather Brand Slatherin’ Sauce to glaze
Kosher or sea salt and freshly ground black pepper to season
2 large bunches of scallions, withered ends and roots removed
Drizzle of extra virgin olive oil to coat
For the sauce:
1/2 cup Original Slather Brand Slatherin’ Sauce
1/2 cup Spicy Slather Brand Slatherin’ Sauce
1 cup halved, multi-color heirloom tomatoes (or substitute same quantity coarsely chopped fresh tomatoes)
Begin with the grits. Place the grits, skim milk, salt, pepper and butter in a large saucepan over high heat. Whisk vigorously to combine. Once at a low simmer, reduce the heat to medium-low and continue cooking, whisking frequently, until the grits have absorbed the liquid and are thick and creamy. (Note: You can keep the grits warm over a very gently water bath for several hours, adding more milk or liquid as needed. They’re best fresh from the pot, however!)
Meanwhile, light or heat your grill to medium high. You’re shooting for the three second rule with the heat. That is to say, when you hold your hand near the hottest part of the grill, it will take about 3 seconds before it’s uncomfortably hot. Brush both sides of each filet generously with the 1/4 cup Original Slather Brand Slatherin’ Sauce. Season both sides generously with salt and pepper. Toss the scallions in a small bowl with olive oil, salt and pepper. Arrange the glazed fish on the hot grill over the hottest part of the grill. Arrange the scallions off to the side on a slightly cooler part of the grill. Grill, covered, for about three minutes. Turn each filet and toss the onions. Continue cooking for another 2 – 3 minutes or until the fish is just opaque in the center. Remove from the grill, cover lightly with aluminum foil and set aside, briefly. (Note: The fish and onions can also be broiled in the oven under a hot broiler).
Prepare the sauce by combining the two sauces with the tomatoes in a small saucepan. Bring up to a simmer over medium high heat and cook through for 5 minutes to heat through.
To plate, arrange a generous portion of the warm grits on a plate or a shallow bowl. Top with a few grilled onions and a filet. Spoon a couple tablespoons of the warm sauce and tomatoes over the top. Serve immediately. Delicious!
Spicy Slathered Grilled Summer Corn, Red Pepper & Sweet Onion Salad with Basil & Bacon
( Serves 6 – 8 )
Recipe developed for Slather Brand Foods by Holly Herrick
The heat of the outdoor grill or your indoor broiler, brown and sweeten these best-bets from the summer garden in this unbelievably easy and unforgettably delicious salad. Spice Slatherin’ Sauce gives the corn just the right kick, which is tempered with the peppery, sweet bite of fresh basil. This is the perfect salad to pair with barbecued anything and can be prepared all summer long.
8 ears fresh, sweet summer corn, husked and rinsed
1 large Vidalia or sweet onion, peeled and sliced into 1/2”-thick slices
1 sweet red bell pepper, cut in half, seeded, and rinsed
About 1/2 cup extra virgin olive oil to coat the vegetables for grilling
6 slices bacon, browned and drained
1/2 cup loosely packed fresh basil, coarsely chopped
1/2 cup Slather Brand Spicy Slatherin’ Sauce
Kosher or sea salt and freshly ground black pepper to taste
Pre-heat your broiler to high or your gas/fire grill to medium high heat. Prep the corn, onion, and red bell pepper as directed. Brush each lightly with the olive oil and arrange in a single layer either in a baking sheet for the broiler or directly on the gas/fire grill, over the hottest part of the flame. Rotate and turn the corn, pepper and onion to char/cook evenly. Meanwhile, cook off the bacon in a sauté pan over medium high heat until crisp. Drain on paper towels. Remove the vegetables from the grill or broiler when tender and slightly charred – about 5 minutes. Allow to cool.
When ready to assemble the salad, cut the corn away from the cob using a large, sharp knife. Slice the pepper halves in thin, julienne strips. Combine the corn, onion, bell pepper, cooked bacon, fresh basil and Spicy Slatherin’ Sauce in a large bowl. Toss gently to coat. Taste and adjust seasoning as desired. Serve at room temperature. (Note: The salad can be made several hours ahead, covered with plastic wrap and refrigerated. Bring back to room temperature before serving. You can taste it better that way!)
Slathered Shrimp and Grits
Nothing says true Southern more than a Lowcountry Shrimp and Grits recipe. Entire cookbooks from award winning chefs have been written about this dish with all its variations and cooking methods. Although there is an abundance of amazingly delicious Shrimp and Grits recipes, I chose to share this one because Slathered Shrimp and Grits is more than delicious ingredients melded together yielding a taste that tantalizes the palate. There is story behind each layer of this recipe. It represents an evolution and culmination of over 100 years of cooking history and draws on my rich family heritage. It is one of my family favorites and one that I am proud to share with you.
Pimento Cheese Grits
Makes 6 cups; 4-6 Servings
6 cups water
1 ½ cups coarse stone ground yellow grits
4 oz. cream cheese
4 tablespoons butter
8 oz. sharp cheddar cheese
1 cup roasted, peeled, seeded, and chopped red bell pepper.
1/2 tablespoon sea salt
Dash of white pepper
Bring water to boil in heavy-bottom stockpot. Slowly add grits, stirring constantly. Reduce heat to low and continue stirring to prevent grits from scorching. Once grits have started to thicken continue cooking over low heat for another 30 minutes, stirring frequently. Add remaining ingredients and continue cooking for about 10 minutes until cheese melts and roasted peppers are well blended.
Grits should be very creamy and smooth. If mixture is too thick, simply add water ¼ cup at a time to get desired consistency. Season grits to taste with salt and pepper. Keep covered and warm until ready to serve adding water as needed to maintain creamy consistency.
You can use store bought roasted peppers, however I prefer to roast my own. Roasting peppers is very easy to do and un-used portions can be refrigerated and used for other recipes.
Preheat oven to 500 degrees.
Rub washed and dried peppers with olive oil and place on baking sheet in top rack in oven. Roast for about 25 to 30 minutes turning once or twice until skin is blistered and charred in some places.
Remove peppers from oven and place in bowl covered tightly with plastic wrap. Let cool for 10-15 minutes. Peel the skin, remove stems, cores, and seeds.
1 ½-2 lbs. fresh, domestic wild caught, shrimp peeled and deveined
2 tablespoons Olive Oil
½ – 1 bottle Slather Brand Foods Original Slatherin’ Sauce
12 slices premium crispy bacon (without hormones and antibiotics)
¼ cup chopped fresh parsley
While grits are cooking, place bacon slices on foil lined baking sheet and place in 350 degree oven until crispy. Remove from oven, drain on paper towels, crumble and set aside.
Place oil in heavy bottom saucepan over medium high heat; add shrimp and stir, moving shrimp to sides of the pan. Pour Slatherin’ Sauce in the middle of the pan. Sauce will quickly begin to caramelize. Fold the sauce and shrimp together in the pan for about 3 minutes until shrimp are thoroughly cooked but being careful not to overcook.
Spoon hot pimento cheese grits on plate. Top with heaping spoonful of Slathered Shrimp. Generously sprinkle with bacon crumbles and finish with sprinkled chopped parsley. The colors and smells are beautiful and the taste is amazing, so don’t be surprised when you family ask you to “Slather It On” more often!
Slathered Venison Tenderloin
- 2 pounds venison backstrap (tenderloin)
- 2 ½ cups pineapple juice
- 1/3 cup soy sauce
- I tablespoon minced fresh garlic
- 1 1/2 pounds thick sliced bacon
- 1-2 (16 ounce) bottles Slather Brand Slatherin’ Sauce®
- Combine pineapple juice, soy sauce and garlic in covered container or large zip lock bag to make marinade.
- Place venison in marinade and refrigerate for 2 hour to 8 hours.
- Remove meat from the refrigerator, pat dry and let stand for 30 minutes, or until no longer chilled. Wrap venison fillets in bacon slices, and secure with toothpicks.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready with water bottle spritzer. Grill, turning occasionally, until the bacon become crispy, 15 to 20 minutes. Slather on Slather Brand Slatherin’ Sauce® and let it caramelize. The slower, the better. Serve with additional Slather Brand Slatherin’ Sauce®.
- Dig in, and prepare to want more!
Grilled and Slathered Quail
Quail are well suited to a slow barbecue: they cook easily and their skin caramelizes perfectly with Slather Brand Slatherin’ Sauce®.
- 10 quail
- Salt and pepper to taste
- I cup Slather Brand Slather Brand Slatherin’ Sauce®
- ½ cup fresh squeezed lemon or orange juice
- 1 cup Olive Oil
- 1 tablespoon minced garlic
- 1 teaspoon dried crushed basil
- 1 teaspoon dried crushed oregano
- Open the quail by cutting along the backbone.
- Remove the spine and ribs. Flatten the meat and season.
- Marinate quail for 1 -6 hours in large zip lock bag and drain just before grilling
- Prepare a moderately hot grill coal fire and place grill 4-6 inches above the grill.
- Put the birds on the grill and grill both sides generously brushing with Slather Brand Slather Brand Slatherin’ Sauce® until meat is cooked and skin is caramelized.
- Serve with additional Slather Brand Slather Brand Slatherin’ Sauce®.