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Hearts of Palm Tempura

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Hearts of Palm Tempura

Emeril Lagasse fries hearts of cabbage palm in tempura batter and serves it on a bed of melange greens.

Related Videos 23 Videos

  • Martha Stewart and chef Joey Campanaro prepare a delectable salad with fried artichokes and hearts of palm.

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  • Joey Campanaro prepares a lovely artichoke and hearts of palm salad.

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  • Emeril Lagasse makes a Mother's Day spinach salad with mandarin oranges and hearts of palm, served with pine nuts and a creamy dill dressing. He then begins preparation on an artichoke and crab omelette.

    Hearts of Palm Salad and Artichoke Crab Omelette

  • Emeril Lagasse makes a quick salad with shallot, olive oil, hearts of palm, and baby spinach.

    Hearts of Palm Salad with Baby Spinach and Shallot
  • Emeril Lagasse fills filo dough with a mixture of crab meat and fresh Florida heart of palm for a strudel from the menu of Emeril's Orlando Restaurant.

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  • Emeril Lagasse focuses on presentation as he plates his crab meat and heart of palm strudel with sweet corn remoulade and his capicola and citrus crusted snapper with Hilda's Maw Maw Slaw.

    Heart of Palm Strudel and Crusted Snapper
  • Emeril makes a honey yogurt dressing for the crab salad. He discusses how to use raw versus canned hearts of palm. He breads the crab and fries them.

    Soft shell Crab Salad with Hearts of Palm Part 5
  • Emeril uses assort greens, fennel, hearts of palms and plates the soft shell crab.

    Soft Shell Crab with Hearts of Palm Salad Part 6
  • Emeril Lagasse makes a salad with hearts of palm and stone crabs topped with an avocado and buttermilk dressing.

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  • Emeril Lagasse prepares beignets with hearts of palm.

    Hearts of Palm Beignets
  • Emeril Lagasse plates pulled pork pupusas with pickled cabbage and prepares a hearts of palm and lobster salad.

    Lobster and Hearts of Palm Salad
  • Emeril Lagasse boils water for spicy Caribbean shrimp and slices a hearts of palm salad.

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  • Emeril Lagasse talks about hearts of palm and prepares hearts of palm and crab salad, and lobster and hearts of palm.

    Celebration of Hearts of Palm
  • Emeril Lagasse discusses the properties of fresh hearts of palm, and how to prepare them for any recipe.

    Cabbage Hearts of Palm
  • Emeril Lagasse sautes hearts of palms in ground pepper and butter until golden brown. He adds flour and milk to create a creamy rue lobster sauce for the hearts of palm.

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  • Emeril Lagasse sautes hearts of palm in butter to a golden brown, and adds crab meat with vinaigrette dressing to create a hearty salad.

    Hearts of Palm and Crab Meat
  • Emeril Lagasse fries hearts of palm beignets with a chutney-like wine sauce.

    Hearts of Palm Beignets on a Wine Sauce
  • Martha makes a veggie tempura from a variety of different vegetables, including Shisito peppers, Japanese eggplant, and sweet potatoes.

    Vegetable Tempura
  • Emeril Lagasse and chef Morimoto plate a delicious sushi rice risotto dish, and a miso braised short ribs tempura dish.

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  • Martha Stewart and guest chef Nobu Matsuhisa fry shrimp, crab, sushi, and vegetables in tempura batter.

    Nobu Matsuhisa's Fried Tempura
  • Emeril Lagasse and chef Morimoto plate a delicious daikon fettuccine dish and deep fry short ribs with a miso batter for a tempura dish.

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  • Martha Stewart welcomes chef Grant Achatz, who cooks pheasant tempura with smoldering oak leaves.

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  • Martha Stewart, chefs Nobu Matsuhisa and Thomas Buckley prepare a scrumptous vodka tempura with a Florida Amazu sauce from their recent cookbook.

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