Fritto Misto with Lemon-Garlic Dipping Sauce

• 2 egg yolks*
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 3/4 cup olive oil
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne or hot paprika
• 6 cups vegetable oil, for frying
• 3 cups flour
• 3 tablespoons Essence, plus more for dusting, recipe follows
• 1/2 pound whole squid, well rinsed, or larger squid cut into 1-inch rings
• 1/2 pound medium shrimp, peeled and heads removed
• 2 small fennel bulbs, thinly sliced
• 12 asparagus spears
• 1 small sweet potato, peeled and cut into 1/4-inch thick rounds
• 1 small beet, peeled and cut into 1/4-inch thick rounds
• 1 small red pepper, stem, ribs and seeds removed, cut into 2-inch pieces
• 1/2 cup very finely grated pecorino Romano
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 225 degrees F.
2. Prepare the dipping sauce by combining the egg yolks, lemon juice, garlic, and mustard in the bowl of a food processor.
3. Process on high speed for 30 seconds.
4. With the machine running, slowly add the olive oil and extra virgin olive oil and process until the mixture becomes a smooth emulsion.
5. Add the salt and cayenne, and adjust seasoning to taste.
6. Transfer to a decorative bowl and refrigerate until needed.
7. In a heavy 6-quart pot, heat the vegetable oil to 350 degrees F.
8. In a bowl, combine the flour and Essence.
9. In batches, add the squid and shrimp and toss to coat.
10. Shake to remove any excess.
11. In batches, add the squid and shrimp to the oil and cook until golden and crisp, 2 to 3 minutes.
12. Remove with a slotted spoon and drain on paper towels.
13. Transfer to a baking sheet and place in the oven to keep warm while cooking the remaining ingredients.
14. Toss the vegetables in batches in the seasoned flour and add to the oil, ensuring that the oil has returned to 350 degrees F before cooking each batch.
15. Cook the vegetables until crisp and golden brown, 2 to 3 minutes.
16. Remove and drain on paper towels, and place in the oven as needed while cooking the remaining vegetables.
17. Sprinkle vegetables with grated cheese.
18. Serve the fritto misto hot on a large platter with the lemon-garlic dipping sauce.
19. *RAW EGG WARNING
20. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
21. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
22. Combine all ingredients thoroughly and store in an airtight jar or container.
23. Yield: about 2/3 cup
24. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
25. Published by William and Morrow, 1993.

egg yolks, lemon juice, garlic, mustard, olive oil, extravirgin olive oil, salt, cayenne, vegetable oil, flour, dusting, rings, shrimp, fennel bulbs, sweet potato, beet, red pepper, romano, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fritto-misto-with-lemon-garlic-dipping-sauce-recipe.html (may not work)