I am currently the proud possessor of an extra large supply of hearts of palm. Any new recipes or ideas?

omggg I LOVE hearts of palm!

I also love them in salads.

I put them on pizza, and in pesto pasta. And they’re really good with anything involving crab.

That’s all I’ve got right now, but I might think of some more stuff later.

i have the same problem. after a while, i get sick of them in salad.

wait what’s the problem zack? i don’t see a problem. i’m jealous of marina’s “problem”

@La_chica_gomela. Thanks. I love both those ideas. I can really see putting them with crab. I think I will try that this week. I also like the pizza idea. I was thinking I might be able to use them in any artichoke hearts recipes.

Emeril Lagasse has this delicious “hotsa palm” fritter recipe. I was looking for ideas that involved less flour, though, so I think I will try the crab idea.

i have around 15 cans left, and they’re too vinegar-y. usually, we give things that we dont like to the dog, but even holly wont eat them (thats a first). i guess ill be going to the soup kitchen later this week.

@Mtl_zack Wait and see if you get any ideas in this thread you might like to try.

I don’t know if you were already considering this under “salad” but any combination of crab, hearts of palm, and avocado is completely amazing – even better than just heats + crab. I could just eat those things on a plate with a little salt and lemon juice squeezed on top, but tossed with olive oil or ceasar salad dressing and on a bed of lettuce is even better.

The idea from Emeril sounds delicious, but I agree, his recipes tend to be on the rich side.

My dad will take a can of hearts of palm, and drizzle them with olive oil, and sprinkle with parmesan cheese, salt, and pepper, and eat it like an appetizer. That’s really yummy too.

Lobster And Hearts Of Palm Au Gratin
Avocado And Palmito Empanadas
Creamed Hearts Of Palm Soup – {sopa De Creme De Palmito}

Just posted on the Blog

ps. I’ll keep digging.

mmm empanadas! now i’m gonna have to go out and get some palmitos

A divine salad:
diced jicama and hearts of palm
with ground, roasted pumpkin seeds,
cilantro,
lime juice,
salt and
cayenne pepper
—-
Mix together in happy proportion. Guaranteed acclaim at potlucks.

mmmmm

@nicholasbeem Yum. I love jicama and pepitos. I will try that one.

@cooksalot I will check those out. Thanks. The soup sounds wonderful.

Just make sure the jar doesn’t read “Hearts of PAM”.

all I ever do is put them in a green salad…love them.

Personally I remember as a child in Hawaii getting hearts of palm fresh all the time. The can stuff just isn’t the same.

If they’re too vinegary, like someone said, just rinse them off when you take them out. It really helps!

I know I’m weird, but I eat these things just plain. I think they’re one of the best things that come in a can.

I eat them plain too laureth!

Can one of you tell me exactly what ‘hearts of palm’ are? What are they similar too, in taste? I am not sure I have ever had them but I have heard of them. Thanks

They are literally the inside of a palm tree, if I understand correctly. They usually come sliced up, so they look like little disks, about an inch in diameter, and maybe a quarter of an inch or so in width.

I really can’t explain how they taste. It’s a fresh kind of flavor, not meaty, not fruity, but like a vegetable.

Personally they remind me of artichoke hearts.

cooksalot, i started to say something about artichokes, but i didn’t know if i just found them similar because they’re like the only 2 things i’ll eat out of a can or if they’re actually similar. i’ve had plenty of fresh artichokes and those taste less like hearts of palm to me, but since you’ve had fresh hearts of palm that makes me feel like it’s not just the can thing.

No that was how my mom conned me into trying hearts of palm. Then when I raved about how great they tasted she hit me with the truth. Oh no, those are the hearts of palm from Mr. Mukai. I’m sorry I didn’t cook the artichokes yet. Yeah Right MOM! LOL!

how old were you?

I was uh um gee that was a long time ago. um around 10 maybe. Many, many moons ago lets just say. <VBG>

Title: Lump Crabmeat And Fresh Florida Hearts Of Palm Strudel
Categories: main dish
Yield: 6 servings

1 tb Olive oil
1/4 c Finely-chopped yellow onions
2 tb Finely-chopped celery
2 tb Finely-chopped seeded red
-bell pepp
2 tb Finely-chopped seeded yellow
– bell p
Salt; to taste
Cayenne; to taste
1/2 ts Chopped garlic
1/2 lb Lump crabmeat; picked over
for shells and cartilage
4 sm Palm hearts; cooked until
-tender
and diced
1 tb Finely-chopped parsley
-leaves
2 tb Fine dried bread crumbs
4 sheets Phyllo dough
2 ts Vegetable oil
1 tb Butter
1 Sweet corn ear, kernels
-removed fro
1 c Remoulade I; see * Note
2 tb Chopped green onions, green
-part on

* Note: See the “Remoulade I” recipe which is included in this
collection.

Preheat the oven to 350 degrees.
Heat the oil in a saute pan over medium heat. Add the onions, celery, and
bell peppers. Season with salt and cayenne. Cook, stirring, until the
vegetables are soft and slightly golden, about 5 minutes. Add the garlic
and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing
bowl, combine the crabmeat, hearts of palm, parsley and bread crumbs.
Season with salt and cayenne. Add the cooked vegetables. Mix well.
Stack the sheets of phyllo on top of each other and cut them into thirds.
You will have a total of 12 sheets. Divide the sheets into four 3 sheet
stacks. Lightly brush the top sheet of each stack with olive oil. Put 1/4
cup of the crab mixture on the bottom edge of each oiled sheet. Fold in
the ends toward the center about 1/4-inch. Then, beginning at the bottom,
roll up the phyllo securely, pressing to close. Lightly brush each strudel
with the remaining oil.
Line a baking sheet with parchment paper. Place the strudels on the paper
about 2 inches apart and bake until golden brown, about 15 minutes.
In a small saute pan, over medium heat, melt the butter. Add the corn.
Season with salt and cayenne. Saute for 2 to 3 minutes. Remove from the
heat and turn into a mixing bowl. Add the Remoulade and mix well. Cut
each strudel in half diagonally and serve with sweet corn remoulade.
Garnish with green onions.
This recipe yields 6 servings.

Comments: The original recipe title as listed is “Lump Crabmeat And Fresh
Florida Hearts Of Palm Strudel With A Sweet Corn Remoulade”.

Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK – (Show # EM-1C24)

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
joecomiskey@netzero.net

05–28-1999

Thanks, P&M, that’s one of the recipes cooksalot posted on her blog that looks delicious. I am a sucker for anything with phyllo dough too.