| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
sm |
Whole Hearts of Palm; blanched |
| 2 |
tb |
Melted butter |
| 4 |
|
Sheets of filo dough |
| 1 |
c |
Homemade mayonnaise |
| 2 |
tb |
Creole mustard |
| 2 |
tb |
Ketchup |
| 1/2 |
c |
Finely chopped green onions |
| 2 |
tb |
Finely chopped parsley |
| 2 |
tb |
Finely chopped celery |
| 1 1/2 |
ts |
Minced garlic |
| 1 |
ts |
Paprika |
| 1 |
ts |
Crystal hot sauce |
|
|
Salt and pepper |
| 2 |
tb |
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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