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