Eating Like The L.A. Lakers
Del.icio.usExecutive Chef Jeffrey Mora of the Los Angeles Lakers celebrates a “Night in Rio” with Heart of Palm/Portuguese Sausage Pistel and Banana Flambe.
HEART OF PALM AND PORTUGUESE SAUSAGE PISTEL
Ingredients:
* 1 sheet of puff pastry cut into four squares
* 2 cups sliced hearts of palm
* 2 cups diced Portuguese sausage
* 1 cup diced Maui onion
* 1 cup shredded smoked provolone cheese
* 1 cup shredded mozzarella cheese
* 2 tablespoons olive oil
* 1 egg (for egg wash)
Mango Salsa:
* 1 ripe mango, diced
* 1 jalapeno pepper, diced
* 1 red onion, diced
* 1/4 cup water
* 2 limes
* 1/4 cup cilantro, chopped
* 1/4 cup mint, chopped
Procedure: In a medium sauté pan over high heat, add the oil and cook the onions until tender (about 2 minutes), then add the sausage and cook for 2 more minutes.
Place in a bowl and add the hearts of palm. Season to taste, then set aside to cool. Add both cheeses and place on one side of the puff pastry, egg wash and seal.
To make mango salsa, place water, onion, and jalapeno in a medium pan and cook over high heat until all the water is gone. Place in a bowl and juice the limes over it; let cool and add the mango, cilantro and mint; mix well.
In a 350-degree deep fryer, add the pistel and cook on both sides about 2 minutes until golden brown. Serve hot with mango salsa.
BANANA FLAMBE
* 4 medium-size bananas, slightly ripe
* 1/2 pound unsalted butter (2 sticks)
* 1 cup dark brown sugar, lightly packed
* 1 teaspoon vanilla
* 2 tablespoons coconut rum
* 2 tablespoons coffee liqueur
* 1 orange, juiced
* 1 teaspoon cinnamon
* 4 scoops coconut or vanilla ice cream (pre-scoop ice cream balls and freeze)
Peel the bananas and cut them into diagonal slices about 1/2 inch thick and set aside.
In a 10-inch skillet over medium heat, whisk together the water, butter and sugar. When the butter melts, add the cinnamon, mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and continue to cook, stirring gently for 4 minutes.
Remove from the heat and serve warm over ice cream balls.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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