Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Hearts of Palm - blanched, diced
		Small
3 tablespoons	45ml	Chopped chives
2 tablespoons	30ml	Minced red onions
1 teaspoon	5ml	Minced garlic
1 1/2 cups	93g / 3.3oz	Flour
1 1/2 teaspoons	7.5ml	Baking powder
1		Egg
1/2 cup	118ml	Milk - to constitute
1 teaspoon	5ml	Crystal hot sauce
1 teaspoon	5ml	Worcestershire sauce
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Oven toasted Italian Roma tomatoes - split in half
2 teaspoons	10ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2 tablespoons	30ml	Creole mustard
1/2 cup	118ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste
		Assembly
		Emeril's Essence - see * Note
1 cup	237ml	Sizzled leeks
		(julienne leeks, tossed in flour and
		Fried)
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers
2 tablespoons	30ml	Chopped green onions

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

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 to 6 beignets can be fried at one time. Stir the beignets constantly for over-all browning. Fry for 2 to 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.

This recipe yields about 2 dozen.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2347 broadcast 06-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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