Pan-Fried Quail with Country Milk Gravy and Buttermilk Mashed Potatoes

• 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
• 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
• 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

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.
4. One at a time, dredge the quail in the flour, shaking to remove any excess.
5. Reserve excess flour.
6. Fry in batches until golden brown and cooked through, turning once, 3 to 4 minutes per side.
7. Remove and drain on paper towels.
8. Pour off all oil and wipe out pan with a clean towel.
9. To make the milk pan gravy, add 1 tablespoon vegetable oil to the skillet and heat.
10. Add the onions and cook, over medium-high heat, until soft.
11. Add 1 1/2 tablespoons of the remaining flour and cook, stirring, for 2 minutes.
12. Add the milk and cook, stirring constantly, until thickened, 5 to 6 minutes.
13. Add 2 green onions, garlic, and parsley and cook for 1 minute.
14. Remove from the heat.
15. 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.
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
19. Published by William and Morrow, 1993.
20. Combine the potatoes and 1 teaspoon of the salt in a medium pot with water to cover by 1-inch.
21. Bring to the boil.
22. Reduce the heat to medium-low and simmer uncovered until the potatoes are fork tender, about 15 minutes.
23. Drain in a colander.
24. Return the potatoes to the cooking pot and place over medium-low heat.
25. 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.
26. Remove from the heat and adjust seasoning, to taste.
27. Serve immediately.
28. Yield: 4 cups

worcestershire sauce, sherry, salt, ground black pepper, vegetable oil, allpurpose, yellow onions, milk, green onions, garlic, parsley, buttermilk mashed potatoes, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, baking potatoes, buttermilk, unsalted butter, salt, ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-fried-quail-with-country-milk-gravy-and-buttermilk-mashed-potatoes-recipe.html (may not work)