Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Thinly sliced new potatoes
Roasted Garlic and Black
Pepper Aioli:
2 Egg yolks
4 Cloves roasted garlic
1 tb Black pepper
1 c Olive oil
Fillings:
1 c Shredded chicken or duck
Confit
2 Whole roasted roma tomatoes,
Julienned
1/2 c 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
Garnish:
Potato Chips
2 tb 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

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