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Ingredientes
- 1/2 c. Thinly-sliced new potatoes Emeril"s Essence see * Note
- 2 x Egg yolks
- 4 x Roasted garlic cloves see * Note
- 1 Tbsp. Freshly-grnd black pepper
- 1 c. Extra virgin olive oil
- 1 c. Shredded chicken or possibly duck confit
- 2 whl Roasted roma tomatoes julienned
- 1/2 c. Wilted spinach seasoned with garlic, shallots, salt and pepper
- 1 x Grilled red onion ring
- 3 slc Terrabone cheese - (2" by 2" by 1/4") (or possibly any other hard cheese)
- 2 slc Braided Bread see * Note Potato Chips
- 2 Tbsp. Minced parsley
Direcciones
- Preheat the fryer or possibly begin to heat oil in a deep saute/fry pan till a deep fat fry thermometer inserted registers 375 degrees. Carefully place potatoes into the warm oil and cook, turning till golden brown-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 extra virgin olive oil and season with salt and pepper.
- Transfer the potatoes to a plate and drain on paper towels to remove excess oil. While potatoes are still warm season with salt, pepper and Emeril"s Essence.
- Spread the aioli proportionately 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 minced parsley.
- This recipe yields 1 serving.
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