Chef Joe Cipro's Recipe Of The Week

Smoked Turkey & Avocado On A Cheddar Biscuit With Truffle Aioli And Sweet Potato Fries




Ingredients (Serves 4)

1 1/2 c Bisquick mix

1/2 c whole milk

1 c shredded cheddar cheese

1/2 lb smoked turkey breasts (sliced thin)

4 egg yolks

2 Tbsp butter

1 oz truffle oil

2 avocados

1/4 c vegetable oil

2 sweet potatoes (sliced thin)

Salt and pepper to taste

Directions

Start off by turning the oven on, to 400 degrees. Toss the thinly sliced sweet potatoes in the vegetable oil and a bit of salt, place on a baking sheet, and bake at 400 degrees for 35 minutes.

Now mix the Bisquick, milk, and shredded cheddar in a bowl, then drop four equal servings of the resulting batter onto a greased baking sheet and bake at 400 degrees for 15 minutes. While the biscuits and sweet potatoes bake, start to boil a small pot of water for the double boiler you will need to make the aioli.

Separate four egg yolks and whisk them together in a metal mixing bowl, then gently cook the egg yolks in the metal mixing bowl over the double boiler, being sure to continuously whisk the yolks so they do not scramble. When the yolks start to become thicker, drizzle in the truffle oil and continue to whisk until you have a thick sauce consistency.

When the biscuits finish, cut them in half carefully and layer on the sliced turkey and avocado. Spoon on some of the aioli and return them to the oven for another five minutes. Then, serve with the crispy baked sweet potato fries.