Hearts of palm beignets with roasted tomato dipping sauce

1 servings

Ingredients

QuantityIngredient
½poundshearts of palm; blanched, diced
1sm
3.00tablespoonchopped chives
2.00tablespoonminced red onions
1.00teaspoonminced garlic
cupflour
teaspoonbaking powder
1.00egg
½cupmilk; to constitute
1.00teaspooncrystal hot sauce
1.00teaspoonworcestershire sauce
1salt; to taste
1freshly-ground black pepper; to taste
1=== sauce ===
1.00tablespoonolive oil
½poundsoven toasted italian roma tomatoes; split in half
2.00teaspoonminced shallots
1.00teaspoonminced garlic
2.00tablespooncreole mustard
½cupwhite wine
1salt; to taste
1freshly-ground black pepper; to taste
1=== assembly ===
1emeril's essence; see * note
1.00cupsizzled leeks
1(julienne leeks; tossed in flour and
1fried)
2.00tablespoonbrunoise red peppers
2.00tablespoonbrunoise yellow peppers
2.00tablespoonchopped 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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