Wilted spinach seasoned with garlic; shallots, salt and pepper
1
Grilled red onion ring
3
sl
Terrabone or any other hard cheese; 2" by 1/4"
2
sl
Braided bread; recipe above
Potato Chips
2
tb
Chopped parsley
INSTRUCTIONS
ROASTED GARLIC AND BLACK PEP
FILLINGS
GARNISH
ESSENCE OF EMERIL SHOW#EE2292
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
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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