Jamón Crudo con Palmitos y Tostones!

If you love entertaining as much as I do, then you understand how important appetizers are!  They are a subtle introduction to a meal, a way for guests to mingle and wet their appetite while not getting too full!  The following appetizers would be great accents to a Latin or Caribbean style meal.  Each dish is simple to prepare, look fabulous and most importantly taste amazing.

My inspiration came from:
a. My friend Luciana posted a FB photo of smoked salmon wrapped heart of palms, they looked amazingly divine!
b. I have never been, but my dear friend Amorena tells me that I must try Tango Sur in Chicago. They offer an appetizer of Prosciutto wrapped Hearts of Palm (served up by swanky Argentinian servers yielding sticks of carne!)
c. My love of tostones!

Hearts of Palm are very delicate and tender.  If you buy the canned, which is more typical than fresh (especially here in Michigan), I would describe them to be similar to artichoke hearts.  I enjoy a good interesting fact so here you have it:  harvesting wild palm plants actually kills the plant because they only have one stem.  In order for us to enjoy the tender heart of palm the inner core of the palm stalk is extracted, which kills the plant.  But DON’T WORRY, fortunately, for the wild palm and consumers of palm hearts, palms have been domesticated and bred to produce multiple stalks.  This allows the farmer to extract the heart of palm while the plant sustains.  Hooray!  A guilt free and plant friendly heart of palm.

Well, enough introducing of the introduction here you have it:
Prosciutto Wrapped Hearts of Palm Marinated in Red Wine Vinegar with Parmesan and Tostones with Golf Sauce.

Prosciutto with Hearts of Palm and Tostones with Golf Sauce photo by michelle.

Recipe 1

Prosciutto Wrapped Hearts of Palm (Jamón Crudo con Palmitos)
serves about 4ish

1/4 lb Parma Prosciutto
1 can Heart of Palm
Big splash of red wine vinegar
Big splash of olive oil
Fresh Thyme (for taste)
Fresh ground black pepper
Fresh grated Parmesan

Whisk together the olive oil and red wine vinegar and dash in the thyme to taste.  Now, to wrap the heart of palm in prosciutto.  If the heart of palm is rather large go ahead and cut it in half.  Lay the heart of palm on an end of an outstretched piece of prosciutto and roll, then cut in half.  Lay the pieces of wrapped palm in a glass or plastic dish and pour over the olive oil and vinegar.  Allow this to marinate at least 4 hours or up to one day.  Serve on a nice dish and grate fresh ground pepper and Parmesan atop.


Recipe 2

Tostones

from 3 Guys from Miami

I chose to use this recipe because it uses great pictures!  PS No worries if you don’t have a tostonera/plantain press, a bottom of a good solid cup will do!

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

Tostones are unique because they are fried twice.

INGREDIENTS
2 large green plantains, peeled and cut into 2-inch slices
2/3 cup vegetable oil (approx.)
1/4 teaspoon salt (to taste)

Peel the plantain: Cut the ends of each plantain off with a sharp knife. Use the knife to cut through the peel only the entire length of the plantain. Loosen the peel along the cut and remove peel by hand.Cut the plantain into slices, about 2 to 2 1/2-inches wide.
Fill a large skillet a third full with oil and heat over medium-high heat to a temperature of about 300 degrees F. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness.
Let the oil come back to a higher temperature – this time about 375 degrees F. Fry once again, turning occasionally, until golden brown on both sides.

Remove and use paper towels to absorb excess oil. Sprinkle with plenty of salt and serve.
All iCuban photos on this page by Nancy Bundt.

Basically this sauce is a mixture of mayonnaise and ketuchup…to be fancy you can add lemon or lime juice and play around with some cumin or oregano!  It’s really good with tostones and uber popular in Argentina.  I am including a recipe from blogger Rebecca at From Argentina with Love recently wrote up a great history on this sauce, well worth a read From Argentina with Love .


Recipe 3
Salsa Golf

Salsa Golf is a semi-liquid cold sauce that starts with a base of homemade mayonnaise.  You may also try it with premade mayonnaise for convenience, but the taste will be different.  To be served on pizza, hearts of palm (as a salad), French fries, burgers or hot dogs, etc.  If you are pregnant and/or avoiding raw eggs, use the pre-made mayonnaise.

2 eggs, yolks only
3/4 cup vegetable oil
juice from half a lemon
1/2 teaspoon salt
1/2 teaspoon mustard (I used Dijon-style mustard)
2 tablespoons ketchup, or  to taste

Put the yolks in a medium bowl.  Using a hand-mixer, beat the yolks on medium speed.  Add the oil in a very thin steady, stream, beating continuously until the yolks and oil have emulsified, and you have mayonnaise.  Add in the lemon juice and salt.  Taste for seasoning.  Stir in the mustard and ketchup with a spoon until combined, and chill until ready to serve.

 

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About shelswift

Michelle Swift is a freelance writer and blogs on Table without Borders. She has an affinity for running, culinary eats, adventure and sparkly gold things. People and adventure light her up like a hot pink neon sign!

One comment

  1. Mary P.

    mmmmm……

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