October 2, 2010
The cool thing about this dish is that you are combining ingredients on both ends of the spectrum: Spam and truffles. Hapa J's Owner/operator Justin Hose-Shea Truffle aioli(Yields: about 1 pint 4 ounces) 10 cloves garlic1/8 teaspoon salt3 egg yolks1-2 tablespoons of lemon juice8 ounces olive oil8 ounces white truffle oil Blend the first four ingredients or puree in food processor. Add oils in a slow stream and continue to blend until the mixture has formed a thick emulsion. To serve(1 serving) 1/4 onion, sliced3 slices...
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