Name: Panned Mississippi Quail W/smashed Root Vegetables, Etc
Ingredients: 3/4 c Ketchup; 2 tb Brown sugar; 1 1/2 ts White vinegar; 1 tb Finely chopped onion; 1 ts Minced shallots; 1 ts Minced garlic; 1 ts Black pepper; 1 ts Dry mustard; Salt and pepper; 1/2 c Rough chopped carrots; 1/2 c Rough chopped parsnips; 1/2 c Rough chopped beets; 1/2 c Rough chopped turnips; 2 tb Olive oil; 1 tb Essence; 1/2 c Mashed potatoes; 1/4 c Cream; Salt and pepper; 4 Whole quail; 1/2 c Seasoned flour; 1 Egg beaten with 1 tablespoon milk; 2/3 c Seasoned bread crumbs; Oil for pan-frying; 4 Long chives; 2 tb Parmesan Reggiano Cheese; Essence

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

3/4	c	Ketchup
2	tb	Brown sugar
1 1/2	ts	White vinegar
1	tb	Finely chopped onion
1	ts	Minced shallots
1	ts	Minced garlic
1	ts	Black pepper
1	ts	Dry mustard
		Salt and pepper
1/2	c	Rough chopped carrots
1/2	c	Rough chopped parsnips
1/2	c	Rough chopped beets
1/2	c	Rough chopped turnips
2	tb	Olive oil
1	tb	Essence
1/2	c	Mashed potatoes
1/4	c	Cream
		Salt and pepper
4		Whole quail
1/2	c	Seasoned flour
1		Egg beaten with 1 tablespoon milk
2/3	c	Seasoned bread crumbs
		Oil for pan-frying
4		Long chives
2	tb	Parmesan Reggiano Cheese
		Essence

INSTRUCTIONS

SWEET BARBECUE SAUCE
SMASHED ROOT VEGETABLES
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. 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
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 recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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