Ingredients Jump to Instructions ↓

  1. 8 (4 ounce) whole quail, boneless, rinsed and patted dry

  2. 1 tablespoon Worcestershire sauce

  3. 1 tablespoon dry Sherry

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon ground black pepper

  6. 1 tablespoon vegetable oil , plus

  7. 1 tablespoons

  8. 3 cups all-purpose flour

  9. 3 tablespoons Essence, recipe follows

  10. 1/3 cup chopped yellow onions

  11. 1 3/4 cups whole milk

  12. 2 tablespoons chopped green onions

  13. 1 tablespoon chopped garlic

  14. 2 tablespoons chopped parsley

  15. Buttermilk Mashed Potatoes, recipe follows

  16. 1 pound asparagus , cleaned and steamed

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried leaf oregano

  24. 1 tablespoon dried thyme

  25. 2 pounds baking potatoes , like russets, peeled and cut into 1-inch pieces

  26. 1 cup buttermilk

  27. 2 tablespoons unsalted butter

  28. 1 1/4 teaspoons salt

  29. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large bowl, toss the quail with the Worcestershire, Sherry , salt, and pepper.

  2. Heat 1 tablespoon oil to 325 degrees F. in a large cast-iron skillet or deep saute pan over medium-high heat.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Combine all ingredients thoroughly and store in an airtight jar or container.

  8. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

  9. 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 .

  10. 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.

  11. Yield: 4 cups


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