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ORGANIC
Barima River-Hearts of Palm SALSA |
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Barima
River-Hearts of Palm AND POTATO GALETTE |
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Barima
River-Hearts of Palm “AU GRATIN” |
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Barima
River-Hearts of Palm BRAISED AU JUS |
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ROCK-SHRIMP
SAUTEED WITH Barima River-Hearts of Palm SALSA |
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CHICKEN
BREAST EN PAPILLOTE WITH Barima River-Hearts of
Palm |
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ORGANIC
Barima River-Hearts of Palm SALSA |
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1 can 14 oz BARIMA RIVER
hearts of Palm
1 cup Organic yellow and green Bell Pepper, cut
in ¼” cubes
2 cups organic tomato, peeled and chopped
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon cilantro, chopped
½ tablespoon
fresh mint, chopped
1 teaspoon ginger root, minced fine
2 tablespoon lime juice and Zest
1 tablespoon balsamic vinegar
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In a cast iron skillet sauté
the hearts of palm until lightly blacken. Add garlic
and shallot, cook 2 minutes and reserve. Add the
bell pepper, tomato, ginger, and let cool. When
room temperature add all remaining ingredients
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Barima
River-Hearts of Palm AND POTATO GALETTE |
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1 can 14 oz BARIMA RIVER
hearts of palm, cut in julienne
2 medium potatoes, peeled
4 ounces unsalted butter, salt and pepper to taste
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Process the potatoes with
a medium shredder in a food processor. Do no rinse.
Toss with the heart of palm and sprinkle with salt
and white pepper.Heat a 9 inches, non stick skillet
over medium-high heat and add the butter. When the
foam subsides add the potato and heart of palm mixture.
Press with a spatula to make a compact layer about
¾ inch thick. Lower the heat to medium and
cook until the underside is light brown. Turn the
gallette and finish cooking in 350 degree preheated
oven, until the potatoes are tender all the way
through (about 5 to 7 minutes.
Slide onto a plate and cut into wedges.
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Barima
River-Hearts of Palm “AU GRATIN” |
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1 can 14 oz BARIMA RIVER
hearts of palm, cut in ½” slices
¼ liter milk
20 grams butter unsalted\20 grams all-purpose flour
½ cup grated cheese
1 tablespoon garlic, minced
1 pinch nutmeg
salt and pepper to taste
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Melt the butter in a saucepan,
over medium-low heat. When the butter is hot, wisk
in the flour. Cook over low-heat for 2 minutes,
stirring gently. Wisk the cold milk slowly, bring
to a boil and cook until the sauce thicken (about
4 to 6 minutes. Add the minced garlic then season
with salt, pepper and nutmeg to taste. Reserve
In a gratin dish, display the slices of hearts
of palm. Pour over the sauce.
Garnish the top with the grated cheese. Bake in
pre-heated oven at 350 for 5 minutes, or until
hot. Finish under the broiler until the cheese
turn lightly brown
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Barima
River-Hearts of Palm BRAISED AU JUS |
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Serve atop a salad or as
side dish
1 can 14 oz BARIMA RIVER hearts of palm
¼
cup carrot, diced
¼ cup onion, diced
1 teaspoon garlic chopped
1 stalk thyme fresh
½ each bay leaf
½ cup unsalted chicken broth
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Rinse the heart of palm.
Saute lightly the onion and garlic (2 minutes).
Add the thyme, bay leaves and carrot. Cook for 5
minutes. Add the chicken stock and the hearts of
palm. Braised in the oven uncovered for 15 minutes. |
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ROCK-SHRIMP
SAUTEED WITH Barima River-Hearts of Palm SALSA |
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1 can BARIMA RIVER hearts
of palm
1 cup yellow and green bell pepper, cut ¼”
cubes
2 cups plum tomatoes, peeled and chopped
1 tablespoon garlic, minced
1 tablespoon cilantro, chopped
½ tablespoon
mint leaves, chopped
1 teaspoon ginger root, minced fine
2 tablespoons lime juice
1 tablespoon balsamic vinegar
½ pound
rock shrimps rinsed and drained
1 tablespoon shallot, minced |
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Cut the hearts of palm in
½” cubes. Saute the hearts of palm
cubes until lightly brown. Add the garlic and shallots,
cook 2 minutes and reserve. Add the bell pepper,
tomato, ginger and sauté briefly, add the
vinegar and lime juice. Let cool to warm. Return
the shrimps and palm to the pan and add the cilantro
and mint.
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CHICKEN
BREAST EN PAPILLOTE WITH Barima River-Hearts of
Palm |
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4 boned and skinned chicken
breast halves, trimmed
1 can 14 oz BARIMA RIVER hearts of palm, cut ½
inch
4 teaspoons unsalted butter, room temperature
5 cups chicken broth, unsalted
2 tablespoons unsalted butter
2 tablespoons walnut oil
2 teaspoons fresh lemon juice
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Cut four 15 inch squares
of parchment paper. Spread 1 teaspoon of the room
temperature butter in the center. Place each chicken
breast flat side down and with a sharp knife, cut
lengthwise pocket in each and open it up. Sprinkle
with salt and pepper. Place 8 strips of hearts of
palm on one side of each chicken breast. Fold the
top of the breast over the hearts of palm and press
firmly together.
Fold each parchment square in half, then fold
the long edge over several times. Fold the short
edges in from each side. Twist each end and tie
with kitchen string. Bring the chicken stock to
a boil. Put the papillotes in an “au gratin”
dish and pour chicken stock over. Simmer 2 minutes
then turn over. Cook in a 350 F oven for 10 to
15 minutes or until completely cooked.
To make the sauce : Reduce some chicken stock
to ¾ cup. Transfer to a food processor.
Add the butter and walnut oil through the feed
tube. Add the lemon juice and check seasoning.
Slice each chicken breast on the diagonal into
6 pieces. Arrange spoke-fashion on warm plates
and spoon some of the sauce onto each plat |
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