Wood-Roasted Quail, Collards & Chow Chow

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“Recipe courtesy of Danny Mellman, Harvest on Main”
48hrs 20mins

Ingredients Nutrition


  1. For the quail:
  2. Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours.
  3. Grill Quail over hickory.
  4. For the collards:
  5. In a heavy pot, put oil, bacon, sausage, and ham hock. Brown.
  6. Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes.
  7. Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour.
  8. For the Chow-Chow (prepare 48 hours in advance):
  9. Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil.
  10. Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks.
  11. Serve grilled quail on collard greens and top with Chow-Chow.

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