From: Chef/owner Michel Richard, Citronelle, Washington, D.C.  Yield: 8 appetizer servings. Idaho Potato Aioli: 1 5-oz. Idaho®Yukon Gold potato, peeled, rinsed, cut in ½” cubes 8 cloves garlic 2 large egg yolks 2 cups extra virgin olive oil, divided to taste, fine sea salt to taste, cayenne pepper 6 to 8 drops fresh lemon juice Spiky Idaho® Potato Shrimp: 1 egg to taste, salt and pepper ½ tsp. Madras curry powder 1⁄3 cup all-purpose ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.