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
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2010 (70%)|
|Amt Per Serving||% DV|
|Total Fat 223.3g||298 %|
|Saturated Fat 64.2g||321 %|
|Monounsaturated Fat 99g|
|Polyunsanturated Fat 51.3g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 161.1mg||6 %|
|Potassium 3988.4mg||105 %|
|Total Carbohydrate 162.4g||48 %|
|Dietary Fiber 15.4g||61 %|
|Sugars, other 147.1g|
|Protein 63.7g||91 %|
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Calories per serving: 2859
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