by Kenny Gilbert | March 1, 2016

Recipes from Chef Kenny Gilbert

An easy cook-out option plus two sophisticated cook-in choices

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Photo by Jessie Preza

Gilbert’s Grilled Pork Chops

Serves 4
  • 4 10-ounce frenched pork chops
  • 4 tablespoons olive oil
  • 4 tablespoons gumbo filé
  • 8 tablespoons molasses
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt

Preparation: Combine olive oil, gumbo filé, molasses, crushed red pepper and salt in a bowl. Mix well. Add pork chops and rub marinade all over. Grill pork chops rotating on each side and cook until desired doneness.

 


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Photo by Jessie Preza

Fernandina Beach Hot Quail with Creamed Spinach & Pickled Kumquats

Serves 4

Fernandina Beach Hot Sauce

  • 1 pound lard
  • 1 cup sambal
  • 2 habanero peppers
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced onion
  • 1 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons lemon juice
  • 1/4 cup yellow mustard
  • 1/4 cup Dijon mustard
  • 1/4 cup stone-ground mustard
  • 1 tablespoon cumin
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cinnamon
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons Cajun spice
  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt

Preparation: Place lard and sambal in a medium-size sauce pot and heat on low. Place remaining ingredients into a blender and puree for 10 seconds. Pour contents from blender into pot with lard. Bring mixture to a simmer. Reserve.

Southern Fried Quail

  • 4 whole, semi-boneless Pharaoh quails
  • 1 cup buttermilk
  • 4 eggs
  • 2 tablespoons Cajun spice

Preparation: Combine buttermilk, eggs and Cajun spice and mix well. Pour over quails and marinate for at least 30 minutes.

Quail Flour Dredge

  • 2 cups all-purpose flour
  • 1 cup cornstarch
  • 2 tablespoons black pepper
  • 2 tablespoons cumin
  • 2 tablespoons coriander
  • 2 tablespoons ground mustard
  • 1 teaspoon cayenne pepper
  • 2 tablespoons kosher salt

Preparation: Combine all ingredients and mix well.

Fernandina Beach Hot Quail

  • 4 marinated quails
  • 2 cups flour dredge
  • 2 cups Fernandina Beach hot sauce

Preparation: Pre-heat fryer to 325 degrees. Place quails in flour dredge. Place quails in fryer and cook for 8 minutes. Pour hot sauce into a bowl. Transfer fried quail directly from the skillet into the bowl of hot sauce and toss together.

Creamed Spinach

  • 1 cup heavy cream
  • 1/4 cup fried shallots
  • 1/2 cup Boursin cheese
  • 1 tablespoon cornstarch slurry
  • 2 cups blanched, drained and chopped spinach
  • salt and pepper to taste

preparation: Place heavy cream, shallots and Boursin into a medium pot. Heat on medium-high heat, stirring occasionally, until smooth and cheese is dissolved. Add cornstarch slurry and continue stirring occasionally. Add spinach, salt and pepper. Stir gently until spinach is hot. Reserve.

Pickled Kumquats

  • 1 cup sugar
  • 1 cup rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup sliced and seeded kumquats

Preparation: Place sugar, vinegar and crushed red pepper flakes into a pot. Bring to a simmer. Add kumquats and cook 2 to 3 minutes. Reserve.

 


 

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Photo by Jessie Preza

Warm Spinach and Cheddar Arepas with Kumquat Marmalade

Serves 4

Kumquat Marmalade

  • 1/4 cup rice vinegar
  • 1 tablespoon minced fresh ginger
  • 1/4 cup sugar
  • 1/2 cup sliced kumquats, seeded
Preparation:

Place rice vinegar, ginger and sugar into a small sauce pot. Bring to a simmer. Add kumquats and bring to a boil. Reduce to a slow simmer. Cook for
10 minutes or until liquid is reduced by half.

Warm Spinach and Cheddar Arepas

  • 1 tablespoon vegetable oil
  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1 tablespoon chopped jalapeño pepper
  • 1 cup shortening
  • 1 cup grated sharp cheddar
  • 1 cup blanched, drained and chopped spinach
  • 1 cup buttermilk
  • 1 cup ice water
preparation:

Preheat cast-iron skillet with vegetable oil to 350 degrees. Place dry ingredients and jalapeño into a bowl and mix well. Add shortening and cheddar and combine until the size of small peas. Add spinach and mix gently. Add buttermilk and ice water, and mix until dough is formed. Scoop out a 4-ounce portion on to a 5-inch cast-iron skillet. Bake in a 425-degree oven for 20 minutes or until golden brown.