CHEESE-STUFFED GRILLED MOJO PALM HEARTS AND LIME JALAPEÑO AIOLI WITH TROPICAL FRUIT MACERATED IN BLACKSTRAP RUM SYRUP

Palm Hearts

Ingredients Weight Measure
Hearts of palm 4 cans
Mojo marinade 1 16-oz. bottle
Monterey Jack cheese, julienned 12 oz.
Toothpicks as needed

Aioli

Ingredients Weight Measure
Eggs, large 2 ea.
Garlic cloves 4 ea.
Limes, juice of 2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 2-5 oz. bottles
Extra virgin olive oil 1-1/2 cups
Salt to taste

Rum Syrup

Ingredients Weight Measure
Cruzan® Black Strap Rum 1 cup
Sugar 1 cup
Vanilla bean 1 ea.

Fruit

Ingredients Weight Measure
Pineapple 1 ea.
Mangoes 2 ea.
Papayas 2 ea.
Red grapefruits 2 ea.
Navel oranges 2 ea.
Lime, juice of 6 ea.
Mint, fresh 1 bunch

Garnishes

Ingredients Weight Measure
Lime peels, knots 12 ea.
Mint leaves, small 12 ea.

Method

  1. Drain palm hearts and rinse well. Split in half lengthwise and carefully hollow out centers with a channel cutter. Place julienne of cheese in one of the hollow hearts and top with another palm heart, holding in place with toothpicks. Place in bowl and pour Mojo marinade over hearts. Cover and chill.
  2. For the Aioli, place the eggs, garlic, lime juice and TABASCO® Green Jalapeño Pepper Sauce in a food processor and process, add oil slowly to make aioli. Add salt to taste. Place in a squirt bottle and chill.
  3. For the Rum Syrup, place rum and sugar in saucepan. Split vanilla bean lengthwise and add to rum and sugar mixture. Bring to a boil to dissolve sugar. Place in small bowl. Cover and chill.
  4. For the Fruit, peel and dice pineapple, mangoes, papayas, grapefruits and oranges and place in a bowl. Juice the limes and pour over the fruit. Chiffonade the mint and toss lightly in fruit; add chilled Rum Syrup and macerate lightly.
  5. Grill palm hearts until golden and well marked. Hold for service.
  6. To serve, pack ramekin with fruit mix and invert in center ofeach plate. Garnish with a knot of lime peel and a small mint leaf. Place a palm heart on each side of fruit and carefully remove toothpicks. Add a zig-zag of aioli beside each palm heart.

Yield: 12 servings