Ingredients
- 3/4 cup ketchup
- 2 tablespoons brown sugar
- 1 1/2 teaspoons 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
- 1/2 cup roughly chopped carrots
- 1/2 cup roughly chopped parsnips
- 1/2 cup roughly chopped beets
- 1/2 cup roughly chopped turnips
- 2 tablespoons olive oil
- 1 tablespoon Essence (recipe follows)
- 1/2 cup mashed potatoes
- 1/4 cup cream
- 2 tablespoons butter
- Salt and pepper
- 4 whole quail
- 1/2 cup seasoned flour
- 1 egg beaten with 1 tablespoon milk
- 2/3 cup seasoned bread crumbs
- Oil for pan-frying
- 4 long chives
- 2 tablespoons Parmigiano-Reggiano cheese
- Essence (recipe follows)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Instructions
- Preheat the oven to 400 degrees F.
- 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.
- 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 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 Essence.
- Spoon any remaining sauce around the rim of the plate.
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
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