Story and recipe by Ricky Albright.
I grew up watching Grandma in the kitchen. As many of us do, she swore by her cast-iron skillet with its layers of flavors from years of use. Whether she needed to bake a cake, sear a filet, roast a chicken, fry potatoes, or stir-fry vegetables, she did so on well-aged, supremely seasoned cast iron. Little did I know, those pan juices, bacon grease, and untold seasonings would one day be the same ones I would cook in.
The traditions of our family holidays and the dishes my grandmother prepared in her cast iron foster an intimate connection between food and family. Whenever I have the chance, I put my cast iron to work especially when it comes to cooking family recipes filled with memories, such as this Blueberry Chutney Quail. Just the sight of it on the stove transports me to the kitchen I grew up in when the aroma of Grandma’s cooking was as much a treat as the taste.
The quail Grandma cooked came straight from our farm. My father taught me everything I know about quail hunting. I would jump out of bed when my dad whispered into the dark that it was time to get up and go hunting. I cherish the memories of those early mornings with him. Long before the sun came up, above the fields and trees, we were hiding in silence somewhere at the farm waiting patiently. I learned early on that the delicious reward that was soon to follow was well worth the wait.
The traditions Grandma instilled in me are part of who I am today. Not only are her specially crafted recipes, like her juicy skillet quail, still enjoyed by friends and family today, but they also motivate me to create new, delicious meals to be passed down alongside hers. As a cook, baker, and grill master, I enjoy sharing recipes and cooking techniques to a wide audience on Instagram and in person at demonstrations and events using the knowledge and skillset my family helped bestow on me. With our combined love and understanding of cast iron cooking, my family’s traditions will allow future generations to further strengthen the strong tie between food and family.
- Quail:
- 1 large orange, zested and juiced (need at least ½ cup juice)
- 2 tablespoons dark brown sugar
- 2 tablespoons red wine vinegar
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 4 (4- to 6-ounce) whole quail
- 2 tablespoons olive oil
- Chutney:
- 1 tablespoon olive oil
- ⅓ cup minced red onion
- 2 cups fresh or frozen blueberries
- ½ cup ketchup
- 1 tablespoon dark brown sugar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Garnish: minced green onion, toasted sesame seeds
- For quail: In a shallow dish, whisk together orange juice (reserve zest for chutney), brown sugar, vinegar, Worcestershire, mustard, and garlic until well combined; reserve ¼ cup mixture in a small bowl. Add quail, turning to coat. Cover and refrigerate, turning occasionally, for at least 1 hour or up to 6 hours.
- Preheat oven to 375°.
- Remove quail from dish, discarding marinade. Pat quail dry with paper towels. Spread olive oil in bottom of a 10-inch cast-iron skillet; add quail.
- Bake until an instant-read thermometer inserted in thickest portion of quail reaches160°, about 8 minutes, turning quail and brushing both sides with reserved ¼ cup marinade after 5 minutes.
- Preheat oven to broil. Brush with reserved marinade. Broil until skin is browned and crisp, 3 to 5 minutes. Let stand for 5 minutes.
- Meanwhile, for chutney: In a small enamel-coated cast-iron skillet or Dutch oven, heat oil over medium heat. Add onion; cook until soft, about 5 minutes. Stir in blueberries, ketchup, brown sugar, lemon juice, salt, and reserved orange zest; bring to a boil. Reduce heat to low, and simmer, stirring frequently, until berries have burst and mixture is thick, 3 to 4 minutes. Serve with quail. Garnish with green onion and sesame seeds, if desired.
Ricky Albright of Troy, Alabama, is the personality behind Iron Fire Cooking. Follow his cooking adventures on Instagram at @iron_fire_cooking.
