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

Get this all-star, easy-to-follow Pan-Fried Quail with Country Milk Gravy and Buttermilk Mashed Potatoes recipe from Emeril Lagasse

Directions 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...


Ingredients

  • 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

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