- 8 (4 ounce) whole quail, boneless, rinsed and patted dry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dry Sherry
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil, plus 1 tablespoons
- 3 cups all-purpose flour
- 3 tablespoons Essence, recipe follows
- 1/3 cup chopped yellow onions
- 1 3/4 cups whole milk
- 2 tablespoons chopped green onions
- 1 tablespoon chopped garlic
- 2 tablespoons chopped parsley
- Buttermilk Mashed Potatoes, recipe follows
- 1 pound asparagus, cleaned and steamed
In a large bowl, toss the quail with the Worcestershire, Sherry, salt, and pepper.
Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.
In a shallow bowl, combine the flour with the Essence. One at a time, dredge the quail in the flour, shaking to remove any excess. Reserve excess flour.
Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side. Remove and drain on paper towels. Pour off all oil and wipe out pan with a clean towel.
To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat. Add the onions and cook, over medium-high heat, until soft. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes. Add 2 green onions, garlic, and parsley and cook for 1 minute. Remove from the heat.
To serve, spoon the mashed potatoes into the center of 4 large plates, top with 2 quail and the pan gravy, and serve with asparagus.
Essence (Emeril's Creole Seasoning):
- 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Buttermilk Mashed Potatoes:
- 2 pounds baking potatoes, like russets, peeled and cut into 1-inch pieces
- 1 cup buttermilk
- 2 tablespoons unsalted butter
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
Combine the potatoes and 1 teaspoon of the salt in a medium pot with water to cover by 1-inch. Bring to the boil. Reduce the heat to medium-low and simmer uncovered until the potatoes are fork tender, about 15 minutes. Drain in a colander.
Return the potatoes to the cooking pot and place over medium-low heat. Add the buttermilk, butter, remaining 1/4 teaspoon salt, and black pepper and mash with a potato masher or heavy fork until fluffy, about 4 minutes. Remove from the heat and adjust seasoning, to taste. Serve immediately.
Yield: 4 cups