Hearts of Palm Beignets with Roasted Tomato Dipping Sauce
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Hearts of Palm; blanched, small dice |
| 3 | tb | Chopped chives |
| 2 | tb | Minced red onions |
| 1 | ts | Minced garlic |
| 1 1/2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 | Egg | |
| 1/2 | Milk to constitute | |
| 1 | ts | Crystal hot sauce |
| 1 | ts | Worcestershire sauce |
| Salt and pepper | ||
| 1 | tb | Olive oil |
| 1/2 | lb | Oven toasted Italian Roma tomatoes; split in half |
| 2 | ts | Minced shallots |
| 1 | ts | Minced garlic |
| 2 | tb | Creole mustard |
| 1/2 | c | White wine |
| Salt and pepper | ||
| 1 | c | Sizzled leeks; (julienne leeks, tossed in flour and fried) |
| 2 | tb | Brunoise red peppers |
| 2 | tb | Brunoise yellow peppers |
| 2 | tb | Chopped green onions |
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