-
1
Preheat the oven to 400 degrees F.
-
2
For the sauce: Combine all the ingredients together in a small sauce pot and mix well.
-
3
Allow the sauce to heat on low for 20 minutes for the flavors to marry.
-
4
For the smashed root vegetables: In a mixing bowl, lightly toss the vegetables with the olive oil.
-
5
Season with salt and pepper.
-
6
Place on a baking sheet and roast for 15 minutes or until tender.
-
7
Remove from the oven and place in a mixing bowl.
-
8
With a potato masher, mash the vegetables until fully smashed.
-
9
Season with salt and pepper.
-
10
The mixture should be not too smooth, some lumps should be present.
-
11
In a sauce pot, combine the smashed vegetables, mashed potatoes, cream, and butter.
-
12
Heat the mixture thoroughly.
-
13
Season with salt and pepper.
-
14
For the quail: Season the quail breast and legs with the creole spice.
-
15
Dredge the breast in the flour, shaking off any excess flour.
-
16
Dip them individually into the egg wash, allow the excess to drip off.
-
17
Place the quail in the bread crumbs, completely coating each side.
-
18
In a saute pan, heat the oil.
-
19
When the pan is smoking hot, place the quail breast, skin side down into the oil.
-
20
Pan-fry the quail until golden, about 4 minutes, flip and continue frying for 4 more minutes.
-
21
Remove from the pan and drain on a paper-lined plate.
-
22
In a small saute pan, heat 1 tablespoon of olive oil.
-
23
When the pan is smoking hot, sear the leg on each side, remove and add to the simmering barbecue sauce.
-
24
To assemble: Spoon a generous amount of the sauce on the bottom of the plate.
-
25
Mound the smashed vegetables in the center of the sauce.
-
26
Place the quail on top of the smashed vegetables.
-
27
Garnish with the legs, long chives, Parmigiano-Reggiano cheese, and Essence.
-
28
Spoon any remaining sauce around the rim of the plate.
-
29
Combine all ingredients thoroughly.
