From deep in the heart of the Mississippi Delta comes a distinctive cuisine, one part Southern, one part Chinese, and 100 percent delicious. Its creator, Wally Joe, is the executive chef of KC’s restaurant in Cleveland, Mississippi. Check out some of his down-home cooking below.
GRILLED MISSISSIPPI QUAIL WITH FRIED GREEN TOMATOES AND A “BBQ” BALSAMIC GLAZE Wally Joe
Serves 4
Season the quails with salt, pepper and Chinese Five Spice Powder. Marinate the quail with the hoisin sauce, saambal, and sesame oil. Reserve. Sweat the celery and carrots in a little butter. Add the charred onions and saute a little further. Add the red wine and reduce by half. Add the balsamic vinegar, chile powder, cumin, cayenne pepper, sugar, and paprika. Reduce again by half. Add the veal stock and continue to reduce until the sauce is thick enough to coat the back of the spoon. Taste and correct seasoning with salt and pepper. You are looking to achieve a sweet and sour flavor. Adjust with either more vinegar or sugar as needed.
Heat the vegetable oil to 350 degrees. Season the cornmeal with salt and pepper. Dip the green tomato slices in the egg wash and dredge in the cornmeal. Let the slices rest for a few minutes. Pan fry the tomato slices in batches. Drain and reserve on paper towels. Grill the reserved quail on a Viking Grill. Watch the quail very carefully. The marinade can burn very easily. Turn the quail and finish grilling on the other side. Cook to about medium. Place 2 slices of fried green tomatoes in the center of a dinner plate. Split the quail into quarters and arrange on top of tomatoes. Finish by drizzling sauce on quail. Garnish with diced red peppers and fresh thyme.
91236616048134082quail4 boneless quail green tomatoes8slice8 slices green tomatoesdry red wine2cup2 cups dry red winebalsamic vinegar1.5cup1 1/2 cup balsamic vinegaronion1 small onion, sliced and charred on a grillcarrots2tablespoon2 tablespoon chopped carrotscelery2tablespoon2 tablespoon chopped celerychile powder1tablespoon1 tablespoon mild chile powdercumin1tablespoon1 tablespoon ground cumincayenne pepper1teaspoon1 teaspoon cayenne pepperpaprika0.5tablespoon1/2 tablespoon sweet paprikasugar4tablespoon4 tablespoon sugarhoisin sauce2tablespoon2 tablespoon Hoisin saucechinese five spice powder0.5tablespoon1/2 tablespoon Chinese Five Spice Powdersaambal oaalek2teaspoon2 teaspoon Saambal Oaaleksesame oil1teaspoon1 teaspoon sesame oilsalt and pepperSalt and pepper to tasteveal stock1cup1 cup veal stockeggs2 eggs, beatencornmealYellow cornmeal, for dredgingvegetable oil1cup1 cup vegetable oil
PORK TENDERLOIN STUFFED WITH APPLES & ONIONS, SWEET POTATO “RISOTTO” AND BOURBON MAPLE CIDER SAUCEWally Joe
Serves 4
Spice rub:
Ground ginger, lemongrass, kaffir lime leaves, red pepper, and five spice powder.
Assembly:
Season the pork with salt, pepper, 1 cup of red wine, spice rub, and olive oil to coat. Marinate overnight in the refrigerator. Melt the butter in a saucepan along with 1 tablespoon water. Add the sugar, apple cider vinegar, and onions. Cook over low heat until the onions are melted and slightly browned. Stir in the apples and reserve. Reduce the apple cider, bourbon, and maple syrup by 2/3. Add the veal stock and reduce again by 1/4. Taste and adjust seasoning. Remove the pork tenders from the marinade. At one end of the tenderloin, insert a knife through to the other end and twist. Insert index fingers on each end to widen the pockets. Stuff the onion-apple mixture in the pocket. In a non-stick pan, quickly sear the pork over high heat with 1 tablespoon olive oil. Finish roasting in a 500 degree oven for about 10 minutes to medium. Let the meat rest for 5 minutes or more. In a stockpot, melt 1 tablespoon butter. Add the diced sweet potatoes and saute. Begin by adding the hot water 1 ladle at a time. Stir continuously until the liquid is evaporated. Continue cooking with remaining water. Season with the brown sugar, ginger and clove. Finish with the heavy cream and cook until the potatoes are creamy. Adjust seasoning if needed. Mound the potatoes in the center of a dinner plate. Slice the pork into medallions and place on top of the potatoes. Finish with the sauce.
9123661604812693533091pork tenderloin2 pork tenderloin, trimmed of fat and silver skingarlic2clove2 cloves fresh garlic, choppedonion1 small onion, julienneddried apples1cup1 cup dried apples, re-hydrated and dicedapple cider vinegar0.5cup1/2 cup plus 2 tablespoon apple cider vinegarsugar1tablespoon1 tablespoon sugarbutter1tablespoon1 tablespoon buttersweet potatoes2 sweet potatoes, fine dicedwater4cup4 cups waterheavy cream1cup1 cup heavy creambrown sugar2tablespoon2 tablespoon brown sugarginger0.5teaspoon1/2 teaspoon ground gingerclove0.5teaspoon1/2 teaspoon ground cloveapple cider3cup3 cup apple cider (preferably unpasteurized)maple syrup0.5cup1/2 cup maple syrupbourbon0.75cup3/4 cup bourbonveal stock1cup1 cup veal stock
