Recipe
Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce
Ingredients
- 1/2 pound Hearts of Palm, blanched, small dice
- 3 tablespoons chopped chives
- 2 tablespoons minced red onions
- 1 teaspoon minced garlic
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 egg
- 1/2 cup milk to constitute
- 1 teaspoon Crystal hot sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 pound oven toasted Italian Roma tomatoes, split in half
- 2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 2 tablespoons Creole mustard
- 1/2 cup white wine
- Salt and pepper
- 1 cup sizzled leeks (julienne leeks, tossed in flour and fried)
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
- 2 tablespoons chopped green onions
Directions
- Preheat the fryer. In a mixing bowl, combine the Hearts of Palm, chives, red onions, garlic, flour, baking powder, egg, milk, Crystal hot sauce, and Worcestershire together. Mix thoroughly. Season with salt and pepper.
- Refrigerate for 1 hour. For the sauce: In a sauce pan, heat the olive oil. When the oil is hot, sauté the tomatoes, shallots and garlic, for 1 minute. Stir in the Creole mustard and white wine. Season with salt and pepper. Bring up to a boil. Reduce to a simmer and simmer for 3 minutes. Remove from heat and puree with a hand-held blender. Place back on the heat. Spoon one heaping tablespoon of the beignet batter into the hot grease. 5-6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2-3 minutes or until golden brown and heated through the center. Remove from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the sauce in the center of the plate. Mound the beignets in the center of the plate. Top the mound with a pile of sizzled leeks. Garnish with red peppers, yellow peppers, and green onions.
Recipe Details
- Source: Essence Of Emeril EE2347
- Dish Type: Appetizer
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