Tired of the same old same old when it comes to tailgating? Our Texas farm-raised quail legs are a quick fix on the grill, paired with crispy waffle fries!
Chef Belinda of H-E-B Cooking Connection takes us step-by-step in the video above. This fancy finger food is actually super easy to prepare, tossed with plenty of Parmesan cheese and earthy, aromatic truffle zest. Give the legs about 4 minutes on each side on the grill for a gorgeous sear and voilà!
We topped our Texas Truffled Parmesan Quail with crumbled sage (fried in avocado oil). Talk about tailgating in style. 🙂 Everything you need for this recipe can be found at your local H-E-B. Game on!
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Norma A. Guerra says
Episode 13 on goodtaste.tv
“Republic Grille’s:Shrimp & Grits – Carolina Style
Ingredients Discrepancy to Recipe Preparation…
Ingredients calls for 3 cloves of Garlic. Recipe preparation doesn’t
Say when to incorporate or how.
I’m confused when plating. Preparing vegtables and then shrimp and sausage but when it comes to plating in separate stages, the two don’t match.
Tanji says
Norma-
On this link… http://goodtaste.wpengine.com/2016/07/ep-13-the-republic-grille/ fast forward to 4:48 and you’ll see the HEB chef prepare the dish. The garlic can be added when you sauté the green onions and tomatoes. AS for plating, start with the grits, pour the cheesy cream sauce over those and then add the shrimp mixture and garnish. Hope that helps 🙂