Grady Spears has three restaurants and has just published his cookbook A Cowboy in the Kitchen. Here he offers an unusual quail dish, for which you can prepare the Cider Adobo in advance.

Ingredients

For the Beer Batter:

• 1 cup club soda
• 1 cup good beer (Shiner Bock preferred)
• 1 teaspoon kosher salt
• 1 pinch crushed red pepper flakes
• 1 3/4 cups flour
• 4 semi-boned quail, cut into quarters
• 6 cups peanut oil
• 1 cup Cider Adobo (to follow)

For the Cider Adobo:

• 3/4 cup red wine
• 3/4 cup apple cider vinegar
• 1/4 cup apricot preserves
• 1/4 cup honey
• 2 tablespoons packed brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon peeled and minced fresh ginger
• 1/2 teaspoon kosher salt
• 1 scallion, thinly cut on the diagonal
• 1/4 cup chopped cilantro leaves.

Instructions

Prepare the Beer Batter:

Combine the soda, beer, salt and red pepper flakes in a large, stainless steel bowl. Using a whisk, gradually add the flour, blending to avoid lumps. Stick your finger into the batter. If the batter is thick and sticks to your finger, it is ready. Add more flour if the batter seems thin.

Cook the quail:

Heat 2 1/2 inches of oil in a large, heavy skillet to 350 degrees. Dip each piece of quail into the batter and slide it into the oil. Do not crowd pieces of quail.

Cook about 8 to 10 minutes turning once. Remove the quail to a paper towel-lined sheet pan to drain. Drizzle with Cider Adobo.

Prepare the Cider Adobo:

Place the red wine, apple cider vinegar, apricot preserves, honey, brown sugar, minced garlic, ginger, kosher salt, sliced scallion and chopped cilantro leaves in a large, heavy pan and stir well to combine. Place the pan over medium-high heat and bring the mixture to a boil, watching carefully so it does not boil over.

Reduce heat to medium and cook the adobo uncovered stirring occasionally, until reduced by about 50 percent (to 1 cup). This will take about 20 to 25 minutes, and the consistency should be like syrup.

Serve with the quail, or refrigerate for up to 5 days.

Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s! This meatloaf has a Cajun twist and is delicious. This dish can be made ahead and is even better reheated or sliced for sandwiches.

Ingredients

• 1 pound ground turkey
• ½ pound lean ground beef
• 2 tablespoons sage
• 1 egg, beaten
• 1 teaspoon salt and pepper
• ½ cup each onion, bell pepper and celery finely chopped
• 1 ½ cups dried bread crumbs
• 1 ½ cups Cajun Sauce of choice

Instructions

Preheat the oven to 350 degrees. Mix the ground meats, sage, egg, salt, pepper and vegetables until well blended. Add bread crumbs and one cup of Cajun Sauce and fold until mixed. Shape into a ball and pack into a loaf pan, pour remaining Cajun Sauce over the top. Bake the meatloaf in the oven for 1 ½ hours, or until done. Next let it set for 10 minutes before removing from pan. Serve with roasted potatoes or rice, green beans, fresh sliced tomatoes and bell peppers.

‘Any game bird, chicken or a small turkey would work as well. The brine helps keep the meat from drying out when cooking. Note: This recipe requires advance preparation.’

This recipe and others can be found in the following article:

Ingredients

pickling salt, onion, brown sugar, maple syrup, bay leaves,

Instructions

Sauces in the annual Jack Daniel’s barbecue contest must include some of the host’s product. This recipe is a good example of what the judges look for. It comes from the Jack Daniel’s Old Time Barbecue Cookbook.

This recipe and others can be found in the following article:

Ingredients

• 9 cups Worcestershire sauce

• 4 cups apple cider vinegar

• 1 1/2 cups tomato juice

• 1/2 cup hot pepper sauce

• 2 quarts ketchup

• 1 /2 cup minced garlic

• 2 cups brown sugar

• 2 cups white sugar

• 1 /2 cup paprika

• 1 /2 cup black pepper

• 6 tablespoons onion powder

• 1 /2 cup salt

• Liquid smoke, to taste

• 1 cup Jack Daniel’s Whiskey

Instructions

In a pot, mix and simmer all the ingredients except the Jack Daniel’s Whiskey for 1 hour. Add the whiskey after the mixture has cooked and cooled.