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Black Bean Cakes And Pineapple Salsa Recipe
Recipe courtesy of Emeril Lagasse
Black Bean Cake
1 cup cooked black beans, drained
1 tablespoon unsalted butter, softened
1 tablespoon chopped cilantro
2 tablespoons chopped shallots
1 teaspoon minced garlic Creole spice
Flour for dredging
Vegetable oil for sauteing
Cilantro leaves for garnish
Preheat oven to 300°F. Evenly spread the beans on a sheet tray and allow to dry slightly in the oven for 20 minutes. Put the beans in the work bowl of a food processor along with the butter, chopped cilantro, shallots and seasonings. Process until smooth. The mixture should be slighlty moist to the touch, but not loose. Add more butter if moisture is needed. Remove and form into 4 equal cakes. Dredge in the flour, shaking off the excess. Heat oil in a deep saute pan and sear the cakes for 3 minutes on each side.
Recipe courtesy Kathleen Daelemans
1 pineapple, peeled, cored, and cubed
1/2 cup chopped cilantro or flat leaf parsley
2 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste (also called hot chile paste) or 1/2 jalapeno, seeded and minced
Salt
Place all ingredients in a non-reactive bowl, toss to combine and let stand for 10 minutes. Taste and adjust seasoning and serve immediately.
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