Hearts Of Palm Beignets With Roasted Tomato Dipping Sauce Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
685
FAT
45%
CHOL
55%
SOD
93%

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Ingredients for 2 servings

1 egg

1 teaspoon Crystal hot sauce

2 tablespoons brunoise red peppers

1 cup sizzled leeks (julienned leeks, tossed in flour and fried)

2 tablespoons brunoise yellow peppers

1/2 cup white wine

3 tablespoons chopped chives

1/2 pound oven toasted Italian Roma tomatoes, split in half

1 1/2 cups flour

2 teaspoons minced shallots

2 tablespoons Creole mustard

Salt and pepper

1/2 cup milk to constitute

1 tablespoon olive oil

1 teaspoon Worcestershire sauce

2 tablespoons chopped green onions

1/2 pound Hearts of Palm, blanched, small dice

1 teaspoon minced garlic

2 tablespoons minced red onions

1 1/2 teaspoons baking powder

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