Greens and Fried Quail with Buttermilk Dressing

INGREDIENTS

• Freshly ground black pepper
• 1 tablespoon black pepper
• 2 tablespoons salt
• 8 semi-boneless quail (only the small leg bone should remain)
• 3 cups buttermilk, divided
• 1 teaspoon minced garlic
• 1/4 cup chopped green onions
• Peanut oil, for frying
• 3 tablespoons your favorite Louisiana style red hot sauce (recommended: Crystal)
• 1/2 teaspoon salt
• 6 to 8 cups assorted greens (arugula, frisee, radicchio, watercress, mustard, or other salad greens)
• 1 tablespoon cayenne pepper
• 3 tablespoons Emeril's Original Essence, recipe follows
• 1 1/2 tablespoons minced garlic
• 2 tablespoons garlic powder
• 2 cups all-purpose flour
• 1 teaspoon lemon juice
• 1/4 cup buttermilk
• 1 large egg
• 1/2 cup finely grated fresh Parmesan
• 3/4 cup vegetable oil
• 1 tablespoon onion powder
• 2 1/2 tablespoons paprika
• Sliced tomatoes, for garnish
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon Dijon mustard