Panned mississippi quail with smashed root vegetables

4 servings

Ingredients

Quantity Ingredient
1 === sweet barbecue sauce ===
¾ cup ketchup
2.00 tablespoon brown sugar
1½ teaspoon white vinegar
1.00 tablespoon finely chopped onion
1.00 teaspoon minced shallots
1.00 teaspoon minced garlic
1.00 teaspoon freshly-ground black pepper
1.00 teaspoon dry mustard
1 salt; to taste
1 === smashed root vegetables ===
½ cup roughly-chopped carrots
½ cup roughly-chopped parsnips
½ cup roughly-chopped beets
½ cup roughly-chopped turnips
2.00 tablespoon olive oil
1.00 tablespoon bayou blast; see * note
½ cup mashed potatoes
¼ cup cream
2.00 tablespoon butter
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === for the quail ===
4.00 whole quail
1 bayou blast
½ cup seasoned flour
1.00 egg; beaten with
1.00 tablespoon milk
⅔ cup seasoned bread crumbs
1 oil; for pan-frying
4.00 long chives
2.00 tablespoon parmigiano-reggiano cheese

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

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 the Bayou Blast. Place on a baking sheet and roast for 15 minutes or until tender. 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 Seasoning. 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 bread crumbs, 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. Pan-fry the quail until golden, about 4 minutes, flip and continue frying for 4 more minutes. Remove from the pan and drain on a paper-lined 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 plate. 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, Parmigiano-Reggiano cheese, and Creole spice. Spoon any remaining sauce around the rim of the plate. This recipe yields 4 servings.

Comments: The original recipe title as listed is “Panned Mississippi Quail With Smashed Root Vegetables Stewed BBQ Quail Legs And Sweet BBQ Sauce”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2286 broadcast 02-11-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-07-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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