| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
English |
Cklive07 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Black turtle beans; cooked, and |
|
|
Roughly ground |
| 1/2 |
c |
Seeded; diced tomatoes |
| 1/4 |
c |
Chopped cilantro |
| 2 |
tb |
Cumin |
| 2 |
tb |
Ancho chili powder |
| 2 |
tb |
Minced garlic |
| 6 |
tb |
Vegetable oil |
| 4 |
|
Moi fillets; skin on, pin bones removed |
|
|
(or substitute English sole) |
| 1 |
|
Firm plantain; peeled, and |
|
|
Sliced very thin |
|
|
Peanut oil; for deep-frying |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Cilantro sprigs; for garnish |
INSTRUCTIONS
In a medium-size mixing bowl mix the beans, tomato, cilantro, cumin, ancho
chili powder, garlic and salt and pepper. Mix thoroughly and form into 4
even-sized cakes. In a medium-size teflon saute pan heat a small amount of
vegetable oil and brown off both sides and keep warm in the oven until the
Moi is done. In the same saute pan, heat a little more oil and saute the
Moi, skin-side down first. Deep-fry the plantain slices, season with salt
and set aside. Serve the Moi with the black bean cakes and garnish with
fried plantains and cilantro. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Corey A.
Waite, Executive Chef at Hapuna Beach Prince Hotel, HI From the TV FOOD
NETWORK - (Show # CL-8885 broadcast 05-15-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-18-1998
Recipe by: Corey A. Waite
Converted by MM_Buster v2.0l.
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