Hearts Of Palm And Artichoke Aguachile Negro Recipes
HEARTS OF PALM AND ARTICHOKE AGUACHILE NEGRO
Aguachile is a chile and citrus dressing that's often paired with raw fish. You'll want to drink Bukantz's veggie version right from the platter.
Provided by Bernardo Bukantz
Yield 8 Servings
Number Of Ingredients 14
Steps:
- Combine onion and 1/4 cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
- Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8-10 minutes. Let cool.
- Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 tablespoons vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
- Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with 1/2 cup aguachile; season with salt. Let sit at least 30 minutes.
- Just before serving, drain pickled onion and add to marinated vegetables along with cilantro. Toss to combine and transfer to a platter. Pour remaining marinade over top or serve alongside.
- Do ahead: Onion can be prepared 1 day ahead; keep chilled. Aguachile can be made 1 day ahead.
HEARTS OF PALM DIP
This is a rich dip, and easy to make! Serve with water crackers, as you want to taste all the goodies in the dip. A good variation from the same old artichoke dip.
Provided by AKAMPERSCHROER
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.
- In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.
- Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.
Nutrition Facts : Calories 115.7 calories, Carbohydrate 1.4 g, Cholesterol 12.8 mg, Fat 11 g, Fiber 0.2 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 160.5 mg, Sugar 0.4 g
HOT ARTICHOKE/HEARTS OF PALM DIP
This is my evolution of the basic Artichoke Dip recipe. Add to, or delete, as it suits your taste. The can sizes for the artichoke & hearts of palm are correct. As I don't have any green chiles or water chestnuts in my cabinet at the moment, I'm guessing on the size although I've never seen either in but the one small size.The amount of mayo & cheese is also a guess as I've never really measured. Just dumped it in and baked. I would start off with little, and add (equal measures of mayo & cheese) until it has a nice, creamy consistency. Add as much cheese on top as you like. Great for any type of get-together.
Provided by ala-kat
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix roasted garlic with mayo. Finely chopped fresh garlic can be substituted.
- Mix mayo with remaining ingredients (saving 1/4 cup of cheese) in baking dish.
- Top with remaining cheese.
- Bake at 375 for appx 20 - 30 minutes.
- Serve with crackers, cracked black pepper crackers go really, really well with this.
Nutrition Facts : Calories 160.6, Fat 8, SaturatedFat 2.4, Cholesterol 12.1, Sodium 794, Carbohydrate 17.7, Fiber 4.7, Sugar 3, Protein 7.2
PALMITOS AGUACHILE VERDE (CHILE-LIME HEARTS OF PALM)
If you love acid and heat, this is the dish for you. Aguachile, which is a Sinaloa-style ceviche, is made here with serrano chiles and an abundance of lime juice. That combination works perfectly with delicate palmitos, hearts of palm, that have a just-right balance in texture between creaminess and firmness. Pick up the nori sheets in the snack aisle to add just a bit of saltiness that replicates the briny ocean flavors of seafood-based aguachiles. Serve in a bowl with a generous side of tostadas or tortilla chips - and don't forget the micheladas. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories vegetables, appetizer, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
- Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.
ARTICHOKE AND HEARTS OF PALM SALAD
This can be served as a salad or an appetizer......But any way you serve it, I think you're gonna love it. I clipped this out of the newspaper a few years ago and I've been making it ever since.
Provided by Boca Pat
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a nonreactive large mixing bowl.
- Cover& chill overnight.
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HEARTS OF PALM AND ARTICHOKE AGUACHILE NEGRO RECIPE
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- Combine onion and ¼ cup vinegar in a small bowl. Cover with plastic wrap, pressing directly onto surface. Chill until onion is uniformly pink, at least 4 hours.
- Heat a medium skillet, preferably cast iron, over medium-high. Cook tortilla and chile, turning often, until completely charred, 8−10 minutes. Let cool.
- Blend tortilla, chile, celery, oil, lemon juice, and remaining 2 Tbsp. vinegar until very smooth. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a small bowl; discard solids. Add reserved palm liquid to make 1 cup; season aguachile with salt.
- Combine palm and artichoke hearts, tomatoes, and radishes in a large bowl and toss with ½ cup aguachile; season with salt. Let sit at least 30 minutes.
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