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Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Italian 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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 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.  Posted to
EAT-L Digest  by Jennie Craig <jecraig@LAN-INC.COM> on Feb  16, 1998

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