For the quail - In a saute pan, melt 1 tablespoon butter over medium high heat. Once melted, dip the quail in seasoned flour and place in the pan. Cook until golden brown, about 2 minutes, then turn over. Cook for about 2 more minutes then add the soy sauce and syrup. Turn over a few times to evenly coat with sauce. Quail can be cooked for another minute in sauce or taken off the flame and reheated later for service.
For the grits - In a small sauce pan, heat milk and 1/4 cup butter over medium high heat until butter is melted. Add grits and stir constantly with a wire whisk for about 3 minutes. Turn heat to medium low and continue stirring for another 3 minutes. Turn heat to low and stir often until grits start to thicken. Once the grits start to thicken, add chicken base and salt and pepper to taste. Continue to cook until grits are no longer crunchy in texture. Add squash and ginger and heat for 5 more minutes. This takes approximately 40-50 minutes. If grits become too thick, just thin with a little additional milk.
For the collards - In a medium saute pan, melt 2 tablespoons butter over medium high heat. Once pan in very hot, add collards and saute for about 2 minutes tossing often. Add vinegar, salt and pepper.
You will want to start the grits about 1 hour before you plan to eat and start the quail in the last five minutes. Collards are quick and can be done at the last minute.
To plate, put the grits in the center of the plate with 2 quail over the top, drizzle extra sauce over plate. Place collards over quail and serve. Makes two servings.