Hearts of palm beignets with roasted tomato dipping sauce

1 servings

Ingredients

Quantity Ingredient
½ pounds hearts of palm; blanched, diced
1 sm
3.00 tablespoon chopped chives
2.00 tablespoon minced red onions
1.00 teaspoon minced garlic
1½ cup flour
1½ teaspoon baking powder
1.00 egg
½ cup milk; to constitute
1.00 teaspoon crystal hot sauce
1.00 teaspoon worcestershire sauce
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === sauce ===
1.00 tablespoon olive oil
½ pounds oven toasted italian roma tomatoes; split in half
2.00 teaspoon minced shallots
1.00 teaspoon minced garlic
2.00 tablespoon creole mustard
½ cup white wine
1 salt; to taste
1 freshly-ground black pepper; to taste
1 === assembly ===
1 emeril's essence; see * note
1.00 cup sizzled leeks
1 (julienne leeks; tossed in flour and
1 fried)
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers
2.00 tablespoon chopped green onions

Directions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat the fryer. In a mixing bowl, combine the Hearts of Palm, chives, red pepper, 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, saute 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 to 6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2 to 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. This recipe yields about 2 dozen.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-03-1997

Recipe by: Emeril Lagasse

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