Yield: 4 servings
|½ cup||Thinly sliced new potatoes|
|Roasted Garlic and Black|
|4||Cloves roasted garlic|
|1 tablespoon||Black pepper|
|1 cup||Olive oil|
|1 cup||Shredded chicken or duck|
|2||Whole roasted roma tomatoes,|
|½ cup||Wilted spinach seasoned with|
|Garlic, shallots, salt and|
|1||Grilled red onion ring|
|3 slices||Terrabone or any other hard|
|Cheese, 2" by 1/4"|
|2 slices||Braided bread, recipe above|
|2 tablespoons||Chopped parsley|
Preheat the fryer or begin to heat oil in a deep saute pan until a deep fat fry thermometer inserted registers 375 degrees F. Carefully place potatoes into the hot oil and cook, turning until golden brown.
Meanwhile make the aioli. In a bowl mash together egg yolks and roasted garlic and then stir in the crushed black pepper. Now slowly whisk in the olive oil and season with salt and pepper.
Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoesare still hot season with salt, pepper and Essence.
Spread the aioli evenly over the bread. Starting with the confit, layer each of the following recipe ingredients on one side of the bread and top with the other slice. Garnish with the potato chips and chopped parsley.
Yield: 1 serving
ESSENCE OF EMERIL SHOW#EE2292