| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Beaten egg |
| 2/3 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
c |
Cold soda water |
| 1 |
ts |
Salt |
| 2 |
lb |
Heart of palm; portioned into 4-ounce pieces, blanched |
|
|
Essence |
| 2 |
lb |
Assorted leafy greens; stemmed and rinsed |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Chopped garlic |
|
|
Salt and black pepper |
| 1 |
c |
Blood orange Gastrique |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA05
Preheat the fryer. In a mixing bowl, whisk the egg, flour, cornstarch, soda
water and salt. Blend until smooth. Season the hearts of palm with Essence.
Dip each portion into the batter, coating each palm, completely. Gently lay
the hearts of palm in the hot oil and fry until golden brown, about 2 to 3
minutes. Remove from the oil and drain on paper-lined plate. Season with
salt and pepper. In a large saut. pan, heat the olive oil. When the oil is
hot, add the greens, a handful at a time, saut. for 1 to 2 minutes
in-between handfuls, until all of the greens have been incorporated and
wilted. Add the garlic and saut. for 2 minutes. Season with salt and
pepper. To assemble, divide the greens between the eight plates. Mound the
greens in the center of each plate. Lay the hearts of palm on top of the
greens. Drizzle each plate with the Gastrique.
Yield: 8 appetizer servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998
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