Sunday, October 26, 2008

Chili Black Bean Patties

Sometimes meat just isn't on the menu. I had this idea for black bean patties stirring around in my head for a while when I stumbled across just the right recipe from Cooking Light. I modified the recipe slightly (I always do) and came up with chili style black bean patties served with pineapple and red pepper couscous. The pineapple couscous plays well off of the spiciness of the black bean patties.

What you will need.
1 can 15oz black beans drained and rinsed.
2-3 cloves minced garlic
1 tbs chili powder I used my homemade powder
½ of a red onion finely minced
1 large egg white
2oz shredded Monterey Jack cheese plus more for topping
½ cup panko bread crumbs
coarse salt and fresh ground pepper
sour cream

Place 2/3 of the black beans in a bowl, season with salt, pepper, and chili powder and coarsely mash with a fork or potato masher. Place the remaining 1/3 black beans and the egg white in a food processor and process until smooth, about 30 seconds. Add the bean puree to the mashed beans and stir to combine. Add the minced red onion and cheese to the bean mixture and stir to combine. Divide the bean mixture into four even portions and shape into ½ inch thick patties. Place the patties into the panko bread crumbs and press to coat. Fry in your favorite cast iron skillet for about 4 minutes per side. Top with the remaining Monterey Jack cheese and sour cream. Enjoy!

On a side note, a good thing about mashing the beans is that it breaks down the fibers in the beans minimizing the production of gas. Now your friends and neighbors won't be calling you Your Flatulence!

For the pineapple couscous, cook 1 cup of couscous according to package direction. While the couscous is setting, saute 1 can of drained crushed pineapple and a cup of chopped red pepper. Make a dressing for the couscous with 1/4 cup of pineapple juice reserved from the can, 1 tbs olive oil and 1 tbs dijon or whole grain mustard, mixing well with a whisk. Fluff the couscous with a fork and add the pineapple and red pepper mixture and dressing and stir to combine.

Sunday, October 19, 2008

Southern Comfort

It doesn't get more southern than this. Chicken Fried Steak with cream gravy and mashed potatoes. Originating in Texas in the 19th century from German and Austrian immigrants who brought their Wiener schnitzel style with them and created a southern classic. You can use just about any cut of beef that has been tenderized. And by tenderized I mean beaten with a rolling pin like it's your bosses face.
I used cube steak for this recipe and tenderized it with a rolling pin between plastic wrap. The technique is simple, dredge in flour, dip in an egg wash, coat with bread crumbs and fry in an iron skillet. The only caveat is that in order to keep the coating on the steak you need a light coating of flour. Too thick a coating of flour will destroy this dish. After you dredge the streak in the flour shake off the excess flour so you have a light coating, dip in the egg wash and let the excess egg drain from the steak then a nice coating of panko crumbs and your skillet will be happy. Fry for four to five minutes per side and enjoy.