Recipe - Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce

One half pound Hearts of Palm; blanched,
small dice
3 tablespoon Chopped chives
2 tablespoon Minced red onions
1 teaspoon Minced garlic
1 One half cup Flour
1 One half teaspoon Baking powder
1 Egg
One half Milk to constitute
1 teaspoon Crystal hot sauce
1 teaspoon Worcestershire sauce
Salt and pepper
1 tablespoon Olive oil
One half pound Oven toasted Italian Roma
tomatoes; split in half
2 teaspoon Minced shallots
1 teaspoon Minced garlic
2 tablespoon Creole mustard
One half cup White wine
Salt and pepper
1 cup Sizzled leeks; (julienne
leeks, tossed in flour and
fried)
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers
2 tablespoon Chopped green onions

This is another Emeril recipe. It sounds very interesting.

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 handheld blender. Place back on the heat. Spoon
one heaping tablespoon of the beignet batter into the hot grease. 56
beignets can be fried at one time. Stir the beignets constantly for
overall browning. Fry for 23 minutes or until golden brown and heated
through the center. Remove from the fryer and drain on a paperlined 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.

Posted to EATL Digest by Jennie Craig jecraig@LANINC.COM on Feb 16,
1998