| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Ketchup |
| 2 | T | Brown sugar |
| 1 1/2 | t | White vinegar |
| 1 | T | Finely chopped onion |
| 1 | t | Minced shallots |
| 1 | t | Minced garlic |
| 1 | t | Black pepper |
| 1 | t | 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 | T | Olive oil |
| 1 | T | Essence |
| 1/2 | c | Mashed potatoes |
| 1/4 | c | Cream |
| 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 | T | Parmesan Reggiano Cheese |
| Essence |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1337
Calories From Fat: 524
Total Fat: 59.4g
Cholesterol: 268.7mg
Sodium: 2707.1mg
Potassium: 1164mg
Carbohydrates: 179.3g
Fiber: 6.5g
Sugar: 73.9g
Protein: 28.3g