Well, it's not a 20 pound mega-turkey but, ounce for ounce, this little bird can beat the biggest birds when it comes to succulent flavor and juicy enjoyment. These little wonders known as Bandera Quail, are raised on an all natural diet and given plenty of space to roam at the Diamond H Ranch in Bandera, Texas. No antibiotics or added hormones are ever administered. Hatched, raised, harvested, dressed and packaged, all at the ranch on Texas' rolling range, this product is accounted for from hatchery directly to our tables. This is the only quail we offer at our restaurant. Artfully accompanied by seasonal sweet potatoes and roasted brussel sprouts, these birds are prepared with a tasty mushroom, apple and cherry stuffing. Finished with crispy fried apple skin slivers.
Dear Friends, Family and Customers,
With the holidays right around the corner, it is already time to get into party planning mode.
Whether you are looking for a place to host a party or for someone to cater at your home, The Silverspoon can accommodate all your needs.
November is our last chance no enjoy ‘fresh’ vegetables grown locally. With winter rapidly approaching, we will be looking forward to many months of cold storage root vegetables and squashes, but this is best time of year to enjoy our favorite family of vegetables still growing in the fields, known as brassicas.
The brassica family includes a great number of cold weather tolerant vegetables related to mustards and cabbage such as, kale, broccoli, cauliflower, chard, collards and brussel sprouts. Not only are these varieties suited for survival through autumns frosty mornings, it is believed that these crops actually improve as temperatures approach freezing. As temperatures drop, these plants start taking in less water, which is where most of their bitterness is stored, and begin converting its starches to sugar to protect itself from the frost. This process known as frost-cured or winter-kissed concentrates the flavor and sweetens the taste.
Here is our favorite way to showcase this amazing seasonal transition and is an excellent choice for your family’s holiday table.
We promise this isn’t your grandmothers recipe you hated as a kid.
Crispy Pan Roasted Brussels Sprouts with Bacon Yield: 4-6 servings
(Note: The bacon may be replaced by 4 Tablespoons of butter or more olive oil for a vegetarian/vegan option. Another option would be to substitute duck/goose/or turkey fat, also very delicious)
2 pounds Brussels sprouts (if you buy locally at the market, you can ask your grower about the frost conditions on their farm!)
1 pound of bacon, cut julienne
3 tablespoons good olive oil
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
-Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves and split them in half lengthwise.
-Mix them in a bowl with the olive oil, salt and pepper.
- In a heavy bottom sauté pan, or better yet, a cast iron skillet begin rendering out the bacon until nice and crispy.
-Remove the pan from the heat and skim out the bacon once browned but leave the bacon fat in the pan. Once the pan and fat have cooled slightly place the sprouts cut side down in a single layer. (This may require more than one pan.)
- Return the pan to the stove and set to medium. Cook for about 2-3 minutes until they begin to slightly brown.
-Transfer to the oven and roast for approximately 15 minutes until crispy, the cut side should be very dark almost burnt.
-Transfer to a plate and garnish the top with crispy bacon.
-Serve immediately or store at room temperature for up to one hour and rewarm in the oven.
-Return to the market and take back every bad thing you’ve ever said about brussel sprouts.
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