Gal’s Night!

Menu

Fried Quail with Milk Gravy

Skillet Roasted Okra & Shrimp

Pimento Cheese Grits

Bacon Scallion Hoe Cakes with Pepper Jelly

Make new friends, but keep the old… one is silver and the other gold. What do you do when you have a friend move to town? You get your besties together and prepare a fabulous meal to welcome her! The process is as much fun as the presentation when everyone gets in the kitchen and helps! The gracious hostess of this gathering in Tallahassee is the author of her own cookbook, Happy Everything. 

The best meals are ones where everyone chips in. The fried quail recipe is a modified recipe from the classic Pines and Plantations cookbook which features native recipes of Thomasville, Georgia (proceeds from this cookbook go to Vashti Children’s home in Thomasville). The wild quail are from Kevin and Kathleen and friend’s wonderful adventures in the red hills this quail season. The Pimento Cheese Grits are creamy grits made with pimento cheese from Sweet Grass Dairy, owned and operated in Thomasville. The Skillet Roasted Okra & Shrimp recipe is a Southern Living Magazine recipe, of course, no meal would be complete without at least one (recipe below)! And finally, the Hoe Cakes are a signature southern dish that everyone craves. This recipe came from Garden & Gun Magazine- which we love! See recipe below.

table-presentationshrimp-and-okra

When the girls gather, everything is casual, the setting, the dress, the pace of the cooking and the conversation! To add a casual touch to our gathering, we put the Kevin’s Quail Ring Tablecloth on the table, a Quail Centerpiece, designed by Kevin’s and hand-crafted in Italy, all casual gatherings call for our favorite serving pieces, the hammered metalware trays, which can also be dressy. Kathleen and Susie wore the Kevin’s Quail Ring Aprons- COMING FALL 2017!

centerpiecequail-hat

And, what’s a gal’s dinner party without a little extra fun? No gal’s night is complete without a game resulting in a guest having to wear something on their head! I still haven’t heard if this adornment happened if you got the question RIGHT or WRONG- hee hee! This red rabbit fur Bobwhite Quail hat was modeled at the New York Fashion Week “Dressed to Kilt” show. As you can see, it continues to be a big hit!

This group of ladies all agreed the meal was delicious and highly recommend these recipes for your next casual gathering, especially, if you want a taste of the Red Hills Region– fresh shrimp from the Gulf, wild bobwhite quail, grits, okra and all things southern. We hope we’ve inspired you to text your friends and start putting together your own Gal’s Night! Cheers!

cheers

*Variation on Fried Quail recipe: fill cast iron with about 3-4” of oil and deep fry at 325 for about 18 minutes or until golden brown and floating. I also soak my quail in a bowl of milk, and then put flour, salt and pepper in a zip lock and dust prior to frying.

Skillet Roasted Okra Shrimp

A Southern Living Recipe
serves 6-8
1/2 pound fresh okra, halved lengthwise
3 tablespoons olive oil, divided
1 pt. grape tomatoes
1 pound peeled, large raw shrimp, deveined
1/2 teaspoon dried crushed red pepper
3 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

Serve over grits

hoe-cake-recipe-copy

 

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