Ingredients

For the Quail

4 whole quail

1 teaspoon sugar

1 tablespoon salt

1 cup water

1 tablespoon white balsamic vinegar

1 sprig rosemary, Chopped

2 sprigs thyme, Chopped

2 garlic cloves, Crushed, chopped

For the collards

1 bunch of fresh collard greens, Veined, Chopped

1⁄4 lb spicy fennel sausage

1⁄4 lb smoked bacon, Diced

1 small smoked ham hock

2 tablespoons safflower oil

1 carrot, Diced

1 medium onion, Diced

2 tablespoons dark brown sugar

1⁄4 cup balsamic vinegar

1 tablespoon molasses

2 cups water

1 tablespoon Tabasco sauce

For the Chow-Chow

1 head green cabbage, Chopped

1 small onion, Chopped

1 small red pepper, Veined, Diced

2 garlic cloves, Chopped

1 tablespoon mustard seeds

1 tablespoon salt

1 teaspoon sugar

1⁄4 teaspoon crushed red pepper flakes

1 teaspoon coriander seed

2 tablespoons cider vinegar

1 teaspoon ground turmeric

1 cinnamon stick

1 1⁄2 cups water

Directions

For the quail:

Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.

Grill Quail over hickory.

For the collards:

In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.

Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.

Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.

For the Chow-Chow (prepare 48 hours in advance):

Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.

Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.

Serve grilled quail on collard greens and top with Chow-Chow.