What follows is a holiday recipe provided by cofounders Cam Leggett and John Veatch of Nomad. For the full story on Nomad, the innovative portable grill company based in Bishop Arts, go here.
If you prepare it on Nomad’s portable grill set on a backyard tabletop, you’ll have the added benefit of being able to stay warm while cooking up a feast outdoors. But it works equally well on a standard grill as well.
Recipes
Nomad Grilled Texas Quail
Ingredients
8 butterflied Texas quail
2 ounces extra-virgin olive oil
2 cloves garlic, minced
4 to 5 sprigs rosemary, minced
5 to 6 sprigs fresh thyme, minced
1 lemon, sliced (plus more for garnish)
2 tablespoons salt flakes (Maldon sea salt recommended)
2 tablespoons freshly ground pepper
Directions
Marinate the quail in olive oil, garlic, rosemary, thyme, and lemon. Refrigerate overnight.
Remove quail from refrigerator and season with salt and pepper. Grill on high heat over hardwood charcoal until done (about 3 to 5 minutes per side).
Slice some lemons and caramelize them on the Nomad. Serve quail topped with caramelized lemon slices for a balanced finish to this rich and delicious dish.
Creamy Camembert Truffled Low-Country Grits
Ingredients
1 cup grits (Bob’s Red Mill recommended)
2 cups water
2 cups whole milk
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 cup butter
3 ounces Camembert or Brie cheese crumbles
1 teaspoon white truffle oil (La Tourangelle recommended)
Fresh herbs for garnish
Directions
In a cast iron pan over hot charcoal, bring water, milk, salt, and garlic powder to a boil. Add grits and stir for 5 to 6 minutes until liquid is absorbed.
Remove from direct heat and stir in truffle oil and Camembert. Cover with a heavy lid and let rest for 25 minutes (the cast iron will hold the heat and continue cooking).
To finish, place back on low heat and stir in butter. If the grits are too thick, add a bit of milk and stir to incorporate. Garnish with fresh herbs.
Caramelized Acorn Squash
Ingredients
1 acorn squash
1 tablespoon extra-virgin olive oil
1 teaspoon flake salt
1 teaspoon fresh ground pepper
Directions
Slice the acorn squash approximately 1/4-inch thick, and remove seeds and pulp. Brush with olive oil and sprinkle with salt and pepper. Add to hot grill, turning often, until soft and golden (approximately 10 to 15 minutes).
