I guess I'll be first out of the gate. The first night Butzy announced the new theme I ran to the grocery store and bought several cans of palm hearts. I've never worked with them but I'd tasted them before and knew they were similar to artichoke hearts. I had to come up with my own dish but as a home cook this is probably the best I've done. I turned carrots for the first time, and sous vide them with a little butter and thyme. Pan sauteed red snapper. Pan sauteed the palm hearts. And finally I made a lemon gastrique with a little of the pan fond and garnished with quickly blanched cilantro.
I didn't know what to expect but the palm hearts paired extremely well with the snapper. The carrots brought a little sweetness, the lemon gastrique a little acid, and cilantro the herbaceous note it needed to finish things out.
Here's the smallest sous vide bag I've ever done lol
Hearts of palm sauteing in butter with s&p
Finished dish. I didn't think my carrots looked very good but they smoothed out a little after cooking.
Alternate angle with a little better view of the palm hearts
