Cypress Slate Recipe
Apricot-Glazed Quail Legs, Smoked Pork Belly with Pepper Jelly, Alligator Sausage, Corn Relish, Potato Crisps
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Ingredients
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Meats
Glaze and Jelly
Relish
Potato Crisps
Method
Preparation
Prepare the Quail Legs
Preheat your oven to 375°F (190°C). Season the quail legs with salt and pepper. Bake for 20 minutes, then brush with apricot preserves and bake for another 10 minutes until caramelized.
Cook the Smoked Pork Belly
Slice the smoked pork belly into strips and heat in a skillet over medium heat until crispy, about 5-7 minutes.
Cook the Alligator Sausage
In the same skillet, add the alligator sausage and cook until browned, about 8-10 minutes.
Make the Corn Relish
Combine Ingredients
In a large bowl, mix together the corn, diced red bell pepper, red onion, cilantro, and lime juice. Season with salt to taste.
Prepare the Potato Crisps
Fry the Potatoes
Heat vegetable oil in a deep frying pan over medium-high heat. Fry the thinly sliced potatoes in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels and season with salt.