PEPPERED PASTRY PALMS

Pastry-Wrapped Hearts of Palm

Ingredients Weight Measure
Puff pastry dough 2 sheets
Flour as needed
Hearts of palm 18 ea.
TABASCO® brand Original Red Sauce 2 oz.
Egg wash 2 cups
Parmesan cheese, shaved 2 cups

Tomato Confit

Ingredients Weight Measure
Roma tomatoes 48 ea.
Basil, chiffonade 3 cups
Olive oil 1 cup
Garlic, chopped 1 cup
Shallots, chopped 1 cup
Sugar 1 cup
Kosher salt 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1 oz.

Artichokes

Ingredients Weight Measure
Chicken stock 3 gal.
TABASCO® brand Habanero Sauce 2 cups
Lemon juice 3 cups
Garlic, chopped 2 cups
Liquid crab boil 1 cup
Salt 3 cups
Artichokes 24 ea.
Whole butter 1 cup

Garlic Chips

Ingredients Weight Measure
Garlic cloves 22 ea.
Buttermilk 3 cups

Garlic Aioli

Ingredients Weight Measure
Egg yolks 6 ea.
Lemon, juice of 1 ea.
Garlic, chopped 1 Tbsp.
Olive oil 1-1/2 cups
Sugar 1 tsp.
TABASCO® brand Garlic Pepper Sauce to taste

Roasted Tomato Coulis

Ingredients Weight Measure
Tomatoes 4 ea.
Olive oil 1 oz.
Whole butter 1 oz.
Garlic, chopped 1/2 cup
Shallots, chopped 1/2 cup
Chicken stock 1 cup
Tomato paste 1 oz.
Basil, chopped 1 oz.
Sugar 1 tsp.
TABASCO® brand Chipotle Pepper Sauce to taste

Yellow Pepper Coulis

Ingredients Weight Measure
Yellow bell peppers 5 ea.
Olive oil 2 oz.
Whole butter 2 oz.
Garlic, chopped 1/2 cup
Shallots, chopped 1/2 cup
Chicken stock 1 cup
TABASCO® brand Garlic Pepper Sauce to taste

Green Pepper Coulis

Ingredients Weight Measure
Green bell peppers 5 ea.
Olive oil 2 oz.
Whole butter 2 oz.
Garlic, chopped 2 oz.
Shallots, chopped 1/2 cup
Chicken stock 1 cup
TABASCO® brand Green Jalapeño Pepper Sauce to taste

Garnish

Ingredients Weight Measure
Edible flowers 24 ea.
Parmesan cheese, shaved 1 cup

Method

  1. For the Pastry-Wrapped Hearts of Palm, roll out pastry dough on lightly floured surface to 1-centimeter thickness. Cut dough in rectangle pieces the length of the hearts of palm. Brush each stalk with TABASCO® Original Red Sauce. Wrap each stalk in dough, brush with egg wash and season with Parmesan cheese. Place seam-side down on parchment paper and refrigerate for later assembly.
  2. For the Tomato Confit, remove core from tomatoes. Make an incision at bottom of tomatoes, blanch in boiling water for 1 minute and shock in ice water. Remove skin from tomatoes, cut in half, place in bowl and gently fold in remaining ingredients. Place on parchment-lined sheetpan and roast at 175°F for 2 hours. Allow to cool, small dice and reserve for later assembly.
  3. For the Artichokes, bring stock to a boil, add TABASCO® Habanero Sauce, lemon juice, garlic, crab boil, salt and artichokes. Boil for 15 minutes; shock in ice water. Cut off stems, remove leaves, gently scrape fibers off hearts. Small dice hearts, warm in whole butter and reserve for assembly.
  4. For the Garlic Chips, slice garlic cloves paper thin on mandoline, poach in buttermilk for 3 minutes and pat dry on paper towel. Deep-fry at 325°F for 1 minute until crisp. Reserve for assembly.
  5. For the Garlic Aioli, place egg yolks, lemon juice and garlic in blender. With blender running slowly, add olive oil. Season with sugar and TABASCO® Garlic Pepper Sauce to taste. Reserve in squeeze bottle for assembly.
  6. For the Roasted Tomato Coulis, core tomato, rub with olive oil and place on grill for approximately 4 minutes or until skin blisters. Shock in ice water; remove skins. Sauté garlic and shallots in whole butter for 3 minutes, or until soft; add remaining ingredients, including tomatoes, and simmer at medium heat for 4 minutes. Puree in blender; pass through chinois. Reduce sauce for 4 additional minutes, or until it coats the back of a spoon. Reserve in squeeze bottle for assembly.
  7. For the Yellow Pepper Coulis, rub bell peppers with olive oil and place on grill for approximately 4 minutes or until skin blisters. Shock in ice water; remove skin and seeds. Sauté garlic and shallots in whole butter for 3 minutes, or until soft. Add remaining ingredients, including bell peppers, and simmer at medium heat for 4 minutes. Puree in blender; pass through chinois. Reduce sauce for 4 additional minutes, or until it coats the back of a spoon. Reserve in squeeze bottle for assembly.
  8. For the Green Pepper Coulis, rub bell peppers with olive oil and place on grill for approximately 4 minutes or until skin blisters. Shock in ice water; remove skin and seeds. Sauté garlic and shallots in whole butter for 3 minutes, or until soft. Add remaining ingredients, including bell peppers, and simmer at medium heat for 4 minutes. Puree in blender; pass through chinois. Reduce sauce for 4 additional minutes, or until it coats the back of a spoon. Reserve in squeeze bottle for assembly.
  9. For the assembly, bake pastry-wrapped hearts of palm. Slice in half on bias. For each serving, using a 4" ring mold, place a layer of tomatoes in center of plate. Stand 3 hearts of palm halves in center of each plate. Surround spears with diced artichokes and garlic chips. Surround rings with garlic aioli, tomato, yellow pepper and green pepper coulis. Garnish each plate with edible flowers and Parmesan cheese.

Yield: 12 servings