October 13, 2022
Join Devyn and Chef Brandon Velie as they grill up a savory peach dish straight from the orchard. From the mountains to the midlands to the coast, there's always something new to discover in South Carolina. Discover SC's Devyn Whitmire will experience some of the most unique and iconic experiences the Palmetto State has to offer. Watch each week as Devyn travels to a different tourism region across the state to partake in iconic South Carolina experiences.
For more information, visit: https://discoversouthcarolina.com/
Find the recipe for preparing Chef Velie's dish below.
Grilled Peaches, Manchester Quail, and Country Ham
Ingredients
- Adluh grits cooked according to recipe for the number of servings you will need.
- Mojo sauce marinade, commercially prepared or see side notes(lime juice, orange juice, cilantro)
- Medallions of Manchester Quail, 2 quail medallions per person
- Green tomato salsa verde, recipe of your choice
- Several horizontally cut peaches, pit removed
- Extra-virgin olive oil
- Thin slices locally produced country ham, 2 slices per person
- Fresh basil chiffonade for garnish
Directions
- Cook the grits according to the recipe and set aside.
- Marinate the medallions of quail in the MOJO sauce.
- Prepare or have ready green tomato salsa for serving.
- Slice peach horizontally, removing the pit. (Think pineapple ring here.)
- Brush peaches with olive oil, seasoning with salt and pepper to taste.
- Ready the grill.
- On the hot grill, add the sliced peaches, quail medallions and country ham, sprinkling salt and pepper on the peaches and quail.
- Turn peaches, quail and ham, looking for nice grill marks on both sides
- When cooked, remove the peaches, quail and ham to a platter.
- Spoon green tomato salsa across a plate.
- Place dollops of the cooked grits across the length of the plate.
- Arrange the quail and country ham on top of the grits, alternating slices as you go. In this presentation, there are 3 quail, 2 slices of ham and 2 of the grilled peaches.
- For garnish, Chef Brandon Velie garnishes with basil chiffonade.
Side Notes:
