Are you hungry?: 4/1/11

Wednesday, April 20, 2011

Black Bean Cakes - Fine Food in a Flash

Tight Budgets and fine foods make it the perfect time for another savory cake recipe. If you enjoyed making mud pies as child, get ready for a Latin Flavored walk down memory lane! Taken from 20, 40, 60 Fresh Food Fast, Emeril created a fabulous and fun recipe in these Black bean Cakes. I did get it together just in time for meatless Monday, this one is perfect! I think midlife melancholies are messing with my timing.

Unprovoked, I made one small change. Internet searching came to my rescue upon realizing I had no ground coriander on hand. Because the recipe called for only 1/4 teaspoon, I left it out. I understand ground coriander has a completely different flavor from the leaves, which can be substituted with cilantro or even parsley. When you arrive at the part where forming the cakes, I'm certain a yuck will be followed by a smile recalling those mud cake days - enjoy!

Anyway, we were pleasantly surprised at the robust Latin flavors, crispy outer shell, and most interior. These black bean cakes would be a great side for most any Latin flare although a Puerto Rican Style Pork Pernil would be over the top delish! For our meal, I served them with sour cream and salsa alongside spicy salsa smothered pork loin chops.In the cookbook, the bean cakes were shown atop a bed of guacamole. Next time a big dollop of home made guacamole will make it onto the plate. For. Sure.

Emeril says these black bean cakes will “knock your socks off” with their crispy outside and tender, creamy centers. He was right, again!

I know you're hungry ♥

Comments Recipe Tags: fresh food fast, mexican, side dish, spicy

Tuesday, April 12, 2011

Gourmet Tuna Fish Cakes

You are probably thinking Gourmet Tuna Fish Cakes she really IS crazy. These are not your ordinary mashed potato and tuna fish cakes. Not only are they gourmet quality but also incredibly affordable. Gourmet and affordable, two words not commonly found together. Another display of craziness or is it? Check out this post - How does a recipe earn the label gourmet? You may be surprised to learn how other food fanatics view a gourmet label. Besides, these taste anything but affordable and that is a real boost when the food budget is suddenly reduced to hot dog status!

My first interest in preparing these came from a post on My Easy Cooking where Nina Timm, a South African blogger, prepared her Tuna Fish Cakes with oats and Lemon Aioli. The second tasty spark came from Scrumptious South Africa where Jane-Anne prepared tuna fish cakes with butter beans. Interesting how both of these blogs are South African and neither recipe called for mashed potatoes.

Onto the recipe, I hope you enjoy it as much as we did. Using what I had in the pantry, this is my version of the original recipe by Nina Timm.

Gourmet Tuna Fish Cakes

2 7 oz. cans solid white tuna in water (drained well)
1/4 cup onion minced
1/2 cup of Old Fashioned Oatmeal (not quick cooking)
1 teaspoon parsley
3 teaspoons lemon juice
2 eggs
Salt and pepper to taste

Mix all the ingredients together and make six fish cakes using your hands to shape them. Heat a skillet on the stove and add a tablespoon of olive oil. Fry over medium heat until golden brown, turning gently to brown both sides.

Not much oil is needed for frying. They hold together nicely.

The lemony flavor combined with the oats was intense. An earthy, fruity intense that offset while blending the typically strong flavor of canned tuna fish. Crunchy on the outside, moist, and flaky on the inside, they were a hit. The guys could not believe the fish was canned tuna! Unlike Nina, who made a fabulous sounding Lemon Aioli, I served mine with a lemony dill mayo sauce.

Thanks to Nina and Jane-Anne for the inspiration!

Are you hungry?

♥

Linked up to Meatless Monday - Thanks Chaya!

Comments Recipe Tags: dinner, seafood

Monday, April 04, 2011

Easy Grill Roasted Rosemary Potato Medley

At the onset of spring, I was elated to find the lime basil pots sprinkled with growth. What's more, springtime breezes in Florida instigate a grilling motivation that is simply irresistible. Coupled with a number of inspirational potato blog posts, those sensations prompted dinner prepared on the grill without planning!

The menu was simple, Italian infused buffalo chicken breast, string bean salad dressed with a red wine vinegar, olive oil, and lime basil. Finally and most importantly, the meal included a combination of grill roasted sweet and baked potatoes. Oh my gosh, I had been craving a potato medley since viewing these Honey Roasted Root Vegetables, thanks Cristina!

The boneless skinless chicken was quick and easy. I sprinkled the breasts on both sides with Adobo seasoning, smoked paprika, black pepper, Italian seasoning, and gave them a good rub. Next, the chicken was lightly rubbed with Moore’s Buffalo Wing Sauce and then marinated for 30 minutes. The grill was preheated to 400 while the chicken was marinating. The chicken was grilled on the upper racks with the center burner set to low, cooking with indirect heat. Reserve the small amount of marinade that remains. Close the grill cover and allow cooking for about fifteen minutes. Meanwhile prepare the salad and the potatoes.

The string beans, left over from the night before, were simply dressed with a splash of virgin olive oil, red wine vinegar, salt, garlic powder, and a bunch of fresh lime basil. After tossing and tasting, the string beans were returned to fridge.

Easy Grill Roasted Rosemary Potato Medley

2-3 servings

1 large Idaho baking potato
1 large sweet potato
1 tablespoon Crisco Pure Olive Oil
1/4 teaspoon garlic powder
Salt and pepper
1/2 teaspoon Rosemary

Scrub the potatoes and poke with the tines of a fork. Microwave the potatoes for 5 minutes (1100-watt oven). Adjust the time according to the microwave power. The potatoes should be partially cooked and still hard in the center. I peeled the potatoes as the skin was soft, especially the sweet potato. Cut both potatoes into bite-sized cubes. Pour the olive oil to a cast iron or grill safe skillet, add the potatoes and gently toss to coat. Sprinkle with seasonings in the order given and toss again. Set the pan on the grill over one of the high heat burners. (At this time turn the chicken and baste with remaining marinade.) After about five minutes or so, the potatoes will begin to brown. Turn the potatoes and remove the chicken. Cook the potatoes for another five minutes while the chicken is resting.

The guys were pleasantly surprised by the meal. The chicken was crisp on the edges and juicy in the center with just the right amount of heat and smoke combination. I think the Italian seasoning added dimension to the flavors. I frequently use a variety of wood chips when grilling as hubby prefers a smoky flavor. This time I had mesquite chips and I’ll tell you the potatoes were positively perfect! The smoky grill flavor infused with rosemary and olive oil. The combination of potatoes provided an excellent contrast. This is definitely worth keeping. As you may have guessed, I finished the bite!

Are you hungry?
♥