Text 23763, 128 rader
Skriven 2009-05-03 06:48:00 av Dave Drum (1:124/311)
     Kommentar till en text av MARK LEWIS
Ärende: Re: heart of palm
=========================
-=> mark lewis wrote to all <=-

 ml> whatcha got for heart of palm recipes?

Couple more ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hearts of Palm Salad w/Grapefruit & Dungeness Crab   
 Categories: Salads, Fruit, Citrus, Seafood
      Yield: 2 Servings

      1 c  Hearts of palm; in 1/4"
           - slices
      1 bn Watercress
      6 oz Precooked Dungeness crabmeat
      1 tb Coarse chopped cilantro
      1 tb Julienned basil
      1 tb Julienned mint
      1 ts Kosher salt
        pn Fresh ground white pepper
      2    Ruby red grapefruit; peeled
           - pith removed, segmented,
           - segments in 4 pcs each

MMMMM-------------------------DRESSING-------------------------------
    3/4 c  Extra-virgin olive oil
    1/4 c  Fresh lemon juice
      1 tb Honey
      2 ts Kosher salt
        pn Fresh ground white pepper

  Chef Kerry Simon (celebrity fans at his showy Las Vegas restaurant,
  Simon Kitchen and Bar, include Kate Hudson and Lucy Liu) is bringing
  his simple, organic American cuisine closer to the stars with the
  planned opening of Simon LA at the Sofitel Hotel this month. This
  succulent salad provides vitamins, including A, C and folate, among
  others, plus some zinc from the hearts of palm and juicy ruby red
  grape fruit.

  Dressing: Whisk together all ingredients in a bowl. Marinate hearts of
  palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide
  watercress between 2 plates; top each pile with hearts of palm. In
  another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt
  and pepper; toss until thoroughly mixed. Divide seasoned crab between 2
  plates of watercress. Top with grapefruit pieces.

  Kerry Simon; Simon Kitchen and Bar

  SELF | June 2006

  Yield: Makes 2 servings

  MM Format by Dave Drum - 01 May 2009

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp Cocktail Exotique
 Categories: Seafood, Salads, Dressings, Chilies, Citrus
      Yield: 4 Servings

      2    Navel oranges
  1 1/2 lb med shrimp (32); shelled,
           - deveined
      2 ts Extra-virgin olive oil
    1/4 ts Minced & mashed garlic
      3    Firm-ripe Calif avocados
      6    Canned hearts of palm;
           - drain, rinse, pat dry, cut 
           - crosswise in 1/2" pieces

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Mayonnaise
      3 tb Ketchup
  1 1/2 tb Cognac
      2 ts Fresh lime juice
    1/2 ts Sugar
        pn Cayenne

  Can be prepared in 45 minutes or less.

  Make shrimp: With a sharp knife cut a slice from top and bottom
  of each orange, exposing flesh, and arrange with a cut side down
  on a cutting board. Cutting from top to bottom, remove peel and
  pith. Working over a bowl, cut orange sections free from membranes,
  letting sections drop into bowl, and squeeze in excess juice from
  membranes.

  Into a large saucepan of boiling salted water plunge shrimp and
  poach at a bare simmer just until firm, 1 to 2 minutes. Drain
  shrimp in a colander and transfer to a large bowl. While shrimp
  are still warm add oil, garlic, and 1 tablespoon juice from
  orange sections, stirring to coat shrimp. Let shrimp cool to
  room temperature.

  Make sauce: In a small bowl whisk together sauce ingredients
  until smooth. Sauce may be made 1 day ahead and chilled, covered.

  Quarter avocados lengthwise, removing pit and peel, and cut in 1/2"
  dice. Transfer orange sections with a slotted spoon to shrimp mix
  and add hearts of palm and avocado, folding ingredients together
  gently.

  Divide salad among 4 plates, mounding it, and spoon sauce over salad.

  Gourmet | August 1996

  Yield: Serves 4

  MM Format by Dave Drum - 21 August 1996

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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