CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
4 |
|
Whole Hearts of Palm |
|
|
blanched |
2 |
T |
Melted butter |
4 |
|
Sheets of filo dough |
1 |
c |
Homemade mayonnaise |
2 |
T |
Creole mustard |
2 |
T |
Ketchup |
1/2 |
c |
Finely chopped green onions |
2 |
T |
Finely chopped parsley |
2 |
T |
Finely chopped celery |
1 1/2 |
t |
Minced garlic |
1 |
t |
Paprika |
1 |
t |
Crystal hot sauce |
|
|
Salt and pepper |
2 |
T |
Chopped parsley |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2347 Preheat the oven 400 degrees. For the
remoulade: Combine the mayonnaise with the Creole mustard, ketchup,
green onions, parsley, celery, garlic, paprika, and Crystal hot sauce.
Mix thoroughly. Season with salt and pepper. For the strudel: toss the
Hearts of Palm with 1/2 cup of the remoulade. Set aside. Stack the
filo sheets on top of one another and divide down the middle, leaving
8 sheets. Working one sheet at a time, brush the sheets with the
melted butter. Roll each Heart of Palm with two sheets of filo dough.
Place the Heart of Palm at the base of the filo sheets. Fold in the
ends and roll the Heart of Palm all the way to the end. (Just like an
egg roll). Place the seem side down on the sheet pan. Bake for 10-12
minutes or until golden. Using a serrated knife, slice the strudel on
the bias. Spoon a small pool of the remoulade in the center of the
plate. Place the strudels, standing upright in the center of the
sauce. Garnish with parsley and Essence. Yield: 4 servings Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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