0:00
All right, so what we're going to do is we're going to start with two cups of water and a cup and a quarter of milk
0:15
Now, do you put milk in your grits? No, but I'm willing to try it. Okay. Well, to me, it just makes them creamier
0:21
I love creamy, creamy grits. And it's important, you know, to salt your..
0:27
In advance. Look at, you're supposed to be doing this, and I'm up there doing it. All right, but we forgot one thing
0:31
We forgot the grits. Well, there's the grits, but we've got to wait for the water to boil
0:36
And plus, we're going to put some butter in there, too, to ensure that that kind of keeps our grits separated
0:42
All right, all right. So if you want to put a couple of tablespoons of butter. All right
0:47
And you can go ahead and give me, well, I've got some butter over here. I'll go ahead and get my own butter over here
0:52
because I'm going to get our quail started. Absolutely. What you're going to do, I think your pan's good and hot
0:58
It is. You're going to throw in a half a cup of celery. Is this more than all of it No that a half a cup all of that All right And it a half a cup of mushrooms
1:11
It looks like more. It does. Look at this sauteed mango, y'all
1:15
Okay, and onions too? Yes, sir, and the onions. Wow. Well, it's going to have a lot of flavors going on in it
1:25
And it's going to produce that wonderful, wonderful gravy. Okay. All right, Mr. Jimmy, you're boiling now. All right. That's true. It really is boiling. Yes, sir. This will cool it down a little bit. Then I'll turn the heat down. Then we'll have to turn it down. Now, this is the important spot right here for stirring. It's important that you stir those real, real good, right? Like right now
1:50
They'll clump. Look at here. This makes the best grit stirrer right there
1:56
because it separates some... oh those are gonna be wonderful grits. First ones I've ever had with milk in them. Really? Yeah, but I'm looking forward to it
2:05
Well you know if there a way to add a cowrie Paula can do it So we got our quail over here Mr Jimmy in our casserole dish And you can see we not going to fry those or anything We going to make this wonderful sauce over here to go on them
2:22
Oh, I see. So make the sauce over here and put on the quail. Yes, sir. And what you need to do right now is just toss in that flour
2:29
Kind of just shake it like you would salt and stir. And that's going to make everything tight for us. Right
2:38
I'm getting hungry already. I'm hungry too. Perfect. And this is just a simple browning sauce, y'all
2:49
and it's going to help give our gravy some color. Ooh-wee! How is it
2:58
It's yummy. Stick your finger in it. It's not too hard. That is great
3:06
Okay, Mr. Jimmy, bring that on over here. and let's pour it over our quail
3:11
Oh wow. Right there right there All right so Mr Jimmy I yes sir I do that Grab the and we going to cover it All right now I going to just smear this evenly over there Yes sir
3:33
All right, let's put this in the oven, and we're going to keep an eye on the time, and
3:40
And we're going to let that cook for 20 minutes. It's got a timer on it. Okay, good
3:45
After 20 minutes, we're going to pull it out. We're going to take the liquid and mix it with some sour cream
3:51
and then pour it back over those quails. All right. So what do you think of the meal, Mr. Jimmy
3:57
Well, this is one of the best meals I've ever had. Uh-uh. Are you serious
4:01
No. The recipes are wonderful and the chefs obviously are consummate. Thank you
