Texas Peach Salad
Serves 4

FOR THE VINAIGRETTE
Purée two peaches with peach nectar, using a hand blender in a mixing bowl.  Add the shallot, vinegar and remaining peaches. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning. Allow for flavors to marry a few hours before serving.

FOR THE NUTS
Toss pecans with oil. Place on a baking sheet.  Bake at 350° for 10 minutes, stirring every 3 minutes. Toss with confectioners’ sugar. Store in an airtight container until ready to use.

TO PLATE
Dip baguette slices in butter. Toast or broil until golden brown. Combine the cheese and herbs; spread over bread. Broil until hot and bubbly.  In a large mixing bowl, toss the greens, pecans, diced peaches and vinaigrette. Arrange on plates; top with toast.

Texas Bobwhite Quail with Honey Balsamic Gastrique
Serves 4

FOR THE QUAIL
Heat 1 tablespoon oil in a large saucepan over medium heat; add the next nine ingredients and sweat for 3 minutes. Add crab boil, hot sauce; Worcestershire sauce and 2½ cups water. Simmer for 30 minutes. Remove from the heat. Place salt and honey in a large container. Strain hot liquid into container; stir to dissolve salt and honey. Add ice and remaining water. Place quail in brine in the refrigerator for 8 hours or overnight.  Remove quail from brine. With the tip of a paring knife, pierce the thigh and make a ½-inch incision.  Pull opposite leg through the hole to cross the legs of the quail. Heat remaining oil in a medium sauté pan over medium-high heat; sear the quail for 1 minute on all sides, basting with butter while searing. Bake at 400° for 4-5 minutes. Remove from the oven and allow to rest.

FOR THE SALAD
Wash beets thoroughly and remove tops. Cut off both ends. Place each beet on a 6-inch square of foil. Drizzle with oil; sprinkle with salt and pepper. Seal foil; bake at 400° for 45-60 minutes or until a knife slides through the beets easily. 
While still hot, rub beets with a towel to remove skin; cool. With a mandoline, julienne the beets and apple. Toss with celery, pecans, oil and vinegar; season to taste.

TO PLATE
Slice quail breast into three ¼-inch slices; fan out in the center of an oval plate. Place a tuft of salad alongside; center honeycomb between the salad and quail. Drizzle balsamic over honeycomb and quail. At the table, crush the honeycomb with the back of a spoon to create the gastrique.

Rustic Fig Tart with Vanilla Bean Crust
Serves 6

FOR THE CRUST
In a large mixing bowl, combine the flour, sugar, salt and vanilla seeds. Cut in butter until mixture resembles coarse crumbs. Add egg yolk.  Sprinkle with a small amount of ice water, 1 teaspoon at a time, until dough holds together without being too wet or sticky. (Squeeze a small amount together; if it is crumbly, add more ice water.) Between two sheets of plastic wrap, form dough into a disk and flatten into a 9-inch circle.  Refrigerate for at least 30 minutes.

FOR THE FILLING
Remove dough from the refrigerator. In a mixing bowl, gently toss the figs, lemon juice, 2 tablespoons sugar and wine. Marinate for 30 minutes. On a lightly floured surface and using a floured rolling pin, roll out the dough into a large circle, about ¼ inch thick. Using a 6-inch plate, cut six circles from the dough and transfer to a lightly greased baking sheet.  Scoop figs from marinade, reserving marinade.  Distribute figs among the tarts, leaving a 2-inch border all around. Beat egg with water; brush over the border. Lift edge of dough over the filling, leaving figs exposed in center. (A rustic tart should be free-form.) Gently fold and pinch the dough to seal any cracks.  Sprinkle 1 teaspoon of reserved marinade over the center of each tart. Brush dough with remaining egg wash; sprinkle with remaining sugar. Bake at 375° for 30 minutes or until crust is golden brown and fruit is bubbly and tender.

TO PLATE
Serve tarts warm or at room temperature with sugarcane-pecan ice cream.

* Make the Sugarcane-Pecan Ice Cream 2 days before serving.