Ingredients

• 8 quail, breastbone removed and split down the back (about 3 1/2 ounces each)
• 4 teaspoons Rustic Rub, recipe follows
• 2 cups Cornbread and Andouille Dressing, recipe follows
• Southern Cooked Greens, recipe follows

Directions

Rustic Rub:

8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme

Combine all ingredients and store in an air-tight container.

Cornbread and Andouille Dressing:

1 tablespoon vegetable oil

1/2 pound andouille sausage, finely chopped

1/2 cup chopped onions

1/4 cup chopped bell peppers

1/4 chopped celery

4 cups crumbled cornbread

2 cups water

3/4 teaspoon salt

1/8 teaspoon cayenne

Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes, or until the vegetables are wilted. Add the cornbread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.

Let cool to room temperature before stuffing.

Southern Cooked Greens:

1/4 pound bacon, chopped

1 cup julienne onions

Salt and pepper

Pinch cayenne

1 tablespoon minced shallots

1 tablespoon minced garlic

1 (12-ounce) bottle beer

2 tablespoons rice wine vinegar

1 teaspoon molasses

3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

In a large pot, render bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.