Stuffed Quail with Smoked Cheddar Grits, Sweet Corn Puree, Pepper Confetti

Here is the remainder of the quail, inspired by a fellow chef in Naples, Fl. I was helping him try out some new dishes for an upcoming menu and he wanted to do quail, boneless. I thought that it was a great idea and decided that I wanted to use the same technique for my next menu. The wings, thigh bone, and legs are removed leaving a boneless quail. I then stuffed the quail with creamy grits, smoked cheddar, and roasted corn. After wrapping the bird in bacon (mmmhhh...), it is wrapped in plastic wrap to tighten and chill forming a perfect oval shape. I reduced some corn in honey, cayenne, and cream before pureeing until smooth in a blender. A colorful pepper confetti enhances the plate and gives the needed crunch for the filling. This dish will most likely be on the new menu coming up next month, it's nice to be home in beautiful Colorado Springs....