Palms Chicken Food

HEART OF PALM CEVICHE CUPS RECIPE

Steps:

• Preheat oven to 400°F and set aside two 12-cup muffin pans.
• Place tortillas on a work surface. Using a circuar cookie cutter, cut 4 circles out of each tortilla.
• Bright each circle lightly with olive oil and place into a muffin pan cup.
• Bake for 6-8 minutes until the edges brown. Meanwhile, make the ingredients for the filling.
• Peel and roughly chop the mango, avocado, red onion, tomato, red pepper, heart of palm, green onion and cilantro.
• In a medium bowl, add the chopped ingredients along with the artichoke hearts, salt, pepper and lime juice. Toss a few times to mix.
• When the cups are done, remove to a plate. Fill each cup with the ceviche mixture. Serve and enjoy!

CREME DE PALMITO CREAM OF HEARTS OF PALM

Steps:

• Cut the hearts of palm into 3/4inch rounds and quickly saute in butter. Add reserved liquid and chicken stock. Cook over medium heat stirring for 2 to 3 minutes. Transfer to a blender and puree. Strain through a sieve and return to a sauce pan. Temper 1 egg yolk with some of the hot liquid and whisk into the puree. Season with salt and pepper. Ladle into warm soup bowls. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish.

PALMS CHICKEN

Steps:

• Cook the chicken in a sauté pan, on medium heat, with the roasted garlic oil.
• When chicken is almost cooked through add the onion and cook for about 2 minutes until the onions sweat.
• Do not cook the onions completely, they should retain a little of there crunchy texture at this point.
• Add all remaining ingredients.
• Cook for another 2 minutes tossing mixture a few times.
• Do not cook the mixture very long or it will all turn to mush.
• Serve immediately.

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.