Heartsofpalmstrudelwithremouladesauce Recipes

HEARTS OF PALM PARM

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

PUPUSAS

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

HEARTS OF PALM SALAD

Steps:

• In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
• Before serving, sprinkle the green and black olives, and bacon bits over the salad.

HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE

Steps:

• 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 seam side down on the sheet pan.
• Bake for 10 to 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.

HEARTS OF PALM SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, vinegar, soy sauce, scallions, black pepper, and salt. Then leaving the blender running, add the olive oil in a slow thin stream.
• Toss together the hearts of palm, onion, bell pepper, and mango. Stir in enough of the dressing to coat, and serve any additional dressing on the side.

HEARTS OF PALM SALAD

Steps:

• Drain the hearts of palm, cut them into half inch pieces, and put them into a large bowl. Stir in the chopped red and yellow pepper along with the chopped parsley.
• To prepare the dressing, whisk together the lemon juice, mustard, chicken or vegetable broth, and olive oil in a small bowl.
• Drizzle the dressing over the hearts of palm mixture and toss gently.
• Season to taste with salt (optional) and pepper.
• For best results, let the ingredients sit on the counter for 15-30 minutes before serving. Line a serving bowl with lettuce leaves, spoon the salad on top and serve.

SHRIMP AND HEARTS OF PALM RéMOULADE

Steps:

• For rémoulade:
• Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• For shrimp:
• Combine the first 5 ingredients, peppercorns, chopped celery stalk, and 4 quarts (16 cups) water in a large heavy pot. Bring to a boil. Add shrimp and simmer for 3 minutes. Remove pot from heat and steep shrimp until just cooked through, about 5 minutes. Transfer shrimp to a rimmed baking sheet; let cool. Peel and devein shrimp. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Toss shrimp and rémoulade in a large bowl to coat. Cover and chill at least 2 hours.
• Fold hearts of palm and sliced celery into shrimp. Season with salt and pepper. Serve on lettuce leaves with lemon wedges.

REMOULADE

Steps:

• In a bowl, stir together all ingredients until blended. Refrigerate until ready to use.

HEARTS OF PALM DIP

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.