Panfried Quail And Creamed Corn With Bacon Recipes

CREAMED CORN WITH BACON

Steps:

• In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender. , Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley.

CREAMED CORN WITH BACON

Steps:

• In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

PANFRIED QUAIL AND CREAMED CORN WITH BACON

Steps:

• With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones. Halve each quail lengthwise through breast and cut off legs. In a shallow bowl stir together flour, salt, black pepper, and cayenne. Pour milk into another shallow bowl. In a 12-inch heavy skillet heat 1/2 inch oil over moderate heat until a deep-fat thermometer registers 360°F.
• While oil is heating, working with 1 quail piece at a time dip half of pieces in milk, letting excess drip off, and dredge in flour mixture, shaking off excess. Arrange floured pieces on a tray. With tongs lower floured pieces, skin sides down, into hot oil. Fry quail, turning several times, until golden brown and just cooked through, 6 to 8 minutes total, and transfer to paper towels to drain. Keep quail warm. Return oil to 360°F. and coat and fry remaining quail in same manner.
• Serve quail with lemon wedges and creamed corn.

SOUTHERN PAN-FRIED QUAIL WITH GRITS

Steps:

• In a large resealable plastic bag, combine the buttermilk, 1/2 teaspoon each salt and pepper. Add the quail; seal bag and turn to coat. Refrigerate for 1 hour. Drain and discard marinade., In a shallow bowl, combine the flour, onion powder, garlic powder, cayenne and remaining salt and pepper. Coat quail with flour mixture., In a large skillet, cook quail in oil in batches over medium heat for 4-6 minutes on each side or until a thermometer reads 165°. Drain on paper towels. Remove to a serving platter and keep warm., For gravy, stir flour into pan drippings until blended; cook and stir for 4 minutes or until golden brown. Gradually add the cream, broth, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Meanwhile, prepare grits according to package directions. Add the cream cheese, cream, salt and pepper. Cook and stir until cream cheese is melted and grits are heated through. Serve with quail and gravy; sprinkle with bacon and green onions if desired.

PAN-FRIED SWEET CORN

Steps:

• Heat butter in a skillet over medium-high heat. Cut kernels off corn cobs into the skillet with a knife. Scrape the cobs with the back of the knife to release corn "milk" and any remaining kernels into the pan. Add salt and pepper to taste. Fry until corn is hot and tender, about 10 minutes.

FRIED FRESH CORN WITH BACON GREASE

Steps:

• This takes a while to prepare as corn must be cleaned of husk and silk.
• Then slice corn off the cob.
• Cook 2 strips of bacon. retain 2 tablespoons of bacon grease, add corn and 1/2 cup of water, and 2 tablespoons of unsalted butter and cook till liquid is mostly gone.
• Season with salt and pepper as desired.
• Top with crumbled bacon and stir.
• Can add onions or peppers to enhance flavors.

BACON FRIED CORN

Steps:

• Fry bacon in a heavy skillet until crisp.
• Remove bacon and set aside, retaining 2 tablespoons bacon drippings in skillet.
• Cook onions in drippings for about 5 minutes.
• Add corn and bell peppers to onion.
• Cook for 3 to 4 minutes or until just soft.
• Add parsley, milk, salt and pepper to veggies, mix well.
• Sprinkle bacon pieces on top of vegetables.

ONE-PAN FISH WITH BACON AND SWEET CORN

Steps:

• Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
• Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
• Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.

SAUTEED CORN, BACON, AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
• Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.