Daniel Vaughan

Daniel Vaughan of Union, W.V.    
Pan Roasted Mountain Quail with Mushroom Stuffing Placed Over a Creamy Ramp Grits and Sauteed Swiss Chard with a Rich Blackberry Jus
 
Vaughan attends James Monroe High School, where he is a member of FCCLA and ProStart. Cooking runs in the family; Vaughan’s mother, Nancy Graham, is the lead chef of the garde manger department at The Greenbrier Hotel in White Sulphur Springs. A fellow chef there, Ken Hess, who also owns Hoss’ BBQ & Catering Co., took Vaughan under his wing and “has made the most impact on my life. He gave me a chance to work with his business and help at various competitions for the past two years.”
 
When he’s not in the kitchen, Vaughan participates in 4-H, where he is a teen leader and takes part in many volunteer programs — he received the 2004 Community Service Award.
 
Judge and J&W alumnus Andy Husbands, award-winning chef/CEO of Ate Seasons Restaurant Group and author of "The Fearless Chef," commented, “You rock the party with this! Each element separately is fantastic, and together, they blow you away.”
 
Stuffed Quail
Ingredients
4 quail, semi-boneless
4 sprigs spring thyme
2 tablespoons olive oil
2 cups white button mushrooms, wiped clean and chopped finely
2 cups crimini mushrooms
3 tablespoons clarified butter
2 medium shallots, diced finely
6 cloves garlic, crushed
1 and 1/2 tablespoons Madiera
Small bunch fresh thyme, chopped finely
2 sprigs fresh parsley
1/2 cup fresh breadcrumbs
Salt and pepper to taste
 
Method of Preparation
1. Place the quail onto a clean board and ensure that the cavity is cleaned to the bone and is dry. Season lightly with salt and pepper, add a spring of thyme coated with olive oil and refrigerate until needed.
2. Wipe the button mushrooms clean and chop finely. If they have a lot of debris, slice them and wash them just prior to using them. Chop the criminis in same manner and set aside.
3. Place a tablespoon of butter into a thick-bottomed pan over medium heat and allow to melt. Add the shallots and the crushed garlic. Cook until the shallots become translucent. Add the mushrooms and continue to cook until the mushrooms are very soft but not browned.
4. Deglaze the pan with the Maderia and allow to reduce until almost dry.
5. Add the chopped thyme and parsley and breadcrumbs. Allow the stuffing to cool, stuff the quail and tie for roasting.
6. Place remaining butter into a heated pan and place quail in with backside down, then turn to breast when the skin has seized. Season with salt and pepper and cook for 8-10 minutes in a 350-degree oven.
 
Creamy Ramp Grits
Ingredients
8 cups chicken stock
2 cups Stone Mill grits
2 bunches scallions
1/4 cup Asiago cheese
1 cup cream
1/2 lemon
Salt and pepper to taste
 
Method of Preparation
1. Place 6 cups of chicken stock into a thick-bottomed saucepot and place over medium high heat and bring to a simmer. Stir in grits with a wooden spoon. Move the pot to the side of the stove and allow to gently cook for 20 minutes. Add remaining stock to loosen grits if necessary.
2. Clean the scallions thoroughly and allow to soak in cold water at least 30 min. Dry and chop finely. When the grits are cooked, add the chopped scallions, cheese and butter, mixing thoroughly. Keep warm.
 
Sautéed Swiss Chard and Blackberry Jus
Ingredients
1 tablespoon clarified butter
1 small onion, diced finely
1 pound Swiss chard
1 cup chicken stock
1 tablespoon whole butter
1/2 cup apple cider vinegar
1/2 cup sugar
20 blackberries
1/2 cup poultry jus
 
Method of Preparation
1. Sauté the onions in clarified butter over medium high heat in a sauté pan.
2. Add the chopped Swiss chard and continue to cook for 4-5 minutes, deglaze with the stock and cook for 10 minutes. Finish with a knob of whole butter
3. Place cider and sugar into a pot and reduce to a glace, allow it to get to a light caramel.
4. Cut 10 blackberries in half, reserve for a garnish. Add the remaining berries into the reduction and cook completely. Add the poultry jus and deglaze the pan. Cook the sauce to desired consistency and pass through a chinois (fine sieve).
5. Add remaining berries as a garnish.
 
Plating Instructions
1. Place a serving-spoonful of the creamy grits into the center of the plate.
2. Top with the Swiss Chard.
3. Remove the legs from the Quail and place on the plate at the 12:00 position. Cut the breast at an angle and place on top of the Swiss Chard. Spoon around the Jus with the berry garnish.