Recipe - Panned Mississippi Quail Wsmashed Root Vegetables Etc

SWEET BARBECUE SAUCE
Three fourths cup Ketchup
2 tablespoon Brown sugar
1 One half teaspoon White vinegar
1 tablespoon Finely chopped onion
1 teaspoon Minced shallots
1 teaspoon Minced garlic
1 teaspoon Black pepper
1 teaspoon Dry mustard
Salt and pepper

SMASHED ROOT VEGETABLES
One half cup Rough chopped carrots
One half cup Rough chopped parsnips
One half cup Rough chopped beets
One half cup Rough chopped turnips
2 tablespoon Olive oil
1 tablespoon Essence
One half cup Mashed potatoes
One fourth cup Cream
Salt and pepper
4 Whole quail
One half cup Seasoned flour
1 Egg beaten with 1 tablespoon
milk
2/3 cup Seasoned bread crumbs
Oil for panfrying
4 Long chives
2 tablespoon Parmesan Reggiano Cheese
Essence

ESSENCE OF EMERIL SHOW #EE2286

Complete title: PANNED MISSISSIPPI QUAIL WITH SMASHED ROOT VEGETABLES,
STEWED BBQ QUAIL LEGS AND SWEET BBQ SAUCE

Preheat the oven to 400 degrees.

For the sauce: Combine all the ingredients together in a small sauce pot
and mix well. Allow the sauce to heat on low for 20 minutes for the flavors
to marry.

For the smashed root vegetables: In a mixing bowl, lightly toss the
vegetables with the olive oil. Season with salt and pepper. Place on a
baking sheet and roast for 15 minutes or until tender. Swap Out. Remove
from the oven and place in a mixing bowl. With a potato masher, mash the
vegetables until fully smashed. Season with salt and pepper. The mixture
should be not too smooth, some lumps should be present. In a sauce pot,
combine the smashed vegetables, mashed potatoes, cream, and butter. Heat
the mixture thoroughly. Season with salt and pepper. For the quail: Season
the quail breast and legs with the Creole spice. Dredge the breast in the
flour, shaking off any excess flour. Dip them individually into the egg
wash, allow the excess to drip off. Place the quail in the breadcrumbs,
completely coating each side. In a saute pan, heat the oil. When the pan is
smoking hot, place the quail breast, skin side down into the oil. Panfry
the quail until golden, about 4 minutes, flip and continue frying for 4
more minutes. Remove from the pan and drain on a paperlined plate. In a
small saute pan, heat 1 tablespoon of olive oil. When the pan is smoking
hot, sear the leg on each side, remove and add to the simmering barbecue
sauce.

To assemble: Spoon a generous amount of the sauce on the bottom of the
place. Mound the smashed vegetables in the center of the sauce. Place the
quail on top of the smashed vegetables. Garnish with the legs, long chives,
Parmesan Regganio Cheese, and Essence. Dirty the rim with any remaining
sauce.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Feb 21, 1998