Recipe Request- AP Chipotle Black Bean Cakes

[rosermama]

I have looked on the recipe board and cant find this one, if there is anyone who has it or if there is a wonderful person going on a cruise shortly who can get the recipe for me from AP on the Dream or the Fantasy I would greatly appreciate it.

I am really starting to eat more vegitarian and I loved loved loved these last year.

 

[luvfyrwrx]

I bought a Chef Mickey cookbook while I was on the Fantasy a couple of weeks ago. I found a recipe for Black Bean Chipotle Cakes from the Animator's Palate. I hope this is what you are looking for...

Black Bean Chipotle Cakes
Serves 4

For the Black Bean Chipotle Cakes:
2 (14-ounce) cans black beans, drained well
2 cloves garlic, finely minced
1 egg, lightly beaten
1 red bell pepper, finely diced
1 jalapeno pepper, seeds removed and finely diced (optional)
2/3 Cup dry bread crumbs
2 Tablespoons chopped cilantro
1 Tablespoon minced canned chipotles in adobo, plus 2 teaspoons adobo sauce from can
1 1/2 teaspoons lime zest
1 teaspoon salt
1 teaspoon cumin
cornmeal for dredging
vegetable oil for frying

1. Combine the black beans, garlic, egg, bell pepper, jalapeno (if using), bread crumbs, cilantro, chipotles, lime zest, salt, and cumin in a large bowl. Lightly mash the mixture with a potato masher, leaving about half of the beans whole. Refrigerate mixture for 30 minutes.
2. Form mixture into 8 (3-inch wide) patties, using a circular mold if desired. Place the cornmeal in a shallow bowl; carefully dredge the patties in cornmeal, pressing lightly to adhere.
3. Pour oil to 1/4 inch in a large non-stick skillet over medium-high heat. Working in batches, panfry the patties until crisp on the outside and heated through, about 3 minutes per side.



That's the first part. I'll add more in the next post.

 

[luvfyrwrx]

Now onto the Brown Rice.

For Brown Rice:
6 teaspoons olive oil, divided
1 onion, diced, divided
3 1/4 Cups vegetable stock
1 teaspoon salt
1 1/2 Cups brown rice
1 Cup fresh or frozen corn kernels

1. Preheat oven to 375 degrees F.
2. Heat 4 teaspoons olive oil in a heavy bottomed stockpot over medium heat. Add half of the onions, and saute' until translucent and softened, about 6 minutes. Add the vegetable stock and salt, and bring to a boil. Remove pot from heat and add rice. Stir, then cover.
3. Place in oven and bake for approximately 1 hour, until rice is tender and stock is absorbed.
4. Heat remaining 2 teaspoons oil in a medium skillet over medium heat. Saute' the remaining onions and the corn kernels until corn is cooked and onions are tender, about 5 minutes. Add corn mixture to the brown rice to serve.

For Paprika Oil Drizzle:
2 red bell peppers
1 3/4 Cups olive oil. divided

1. Preheat oven 450 degrees F. Toss peppers with 1/4 Cup olive oil in a large bowl. Transfer peppers to large rimmed baking sheet. Roast peppers until skin is charred, turning every 10 minutes, about 40 minutes.
2. Return peppers to the bowl and cover tightly with plastic wrap; cool for 10 minutes. Peel, stem, and seed peppers, then tear into pieces. Place the roasted pepper pieces into a food processor. With the processor running, gradually drizzle in the remaining olive oil.


One more post to finish this off.

 

[luvfyrwrx]

Onto the last two sections of the recipe, the Tomato-Cilantro Salsa and how to serve all of this.

For Tomato-Cilantro Salsa:
1/2 pound plum tomatoes, seeded and finely diced
1 small red onion, finely diced
2 Tablespoons chopped fresh cilantro
1 lime, zested and juiced
3/4 Cup olive oil

In a medium bowl, combine the tomatoes, onion, cilantro, lime zest, lime juice, and oil. Stir to combine.


To Serve:
Place two black bean cakes on each of four plates. Drizzle with paprika oil and serve with brown rice and salsa.


I hope this is the recipe you were looking for. Enjoy.

 

[srferson]

Ooh! luvfyrwrx, does your book have the recipe for the Pan Seared Tofu, Roasted Zucchini, Eggplant and Red Peppers on Israeli Couscous and a Lime-Cilantro Drop?

 

[luvfyrwrx]

I don't see that in the new one. I'll check the older cookbooks.

Could you tell me what restaurant you might find it in? It might help to find it since these books are just collections of some of the recipes from the Disney resorts and DCL.

 

[srferson]

I don't see that in the new one. I'll check the older cookbooks.

Could you tell me what restaurant you might find it in? It might help to find it since these books are just collections of some of the recipes from the Disney resorts and DCL.

I had it in the Royal Palace on the Dream.

It's probably not horribly popular (though I thought it was great), so I'm guessing it's not in there. Don't try too hard, but if you happen to come across it and you don't mind sharing, that would be awesome. (I'd buy some of the cookbooks myself, but my diet is restrictive enough that I wouldn't use most of the recipes.)

 

[luvfyrwrx]

I checked my Disney cookbooks and couldn't find it. It might be too new and could wind up in a future cookbook.

 

[srferson]

I'm not too surprised. Thanks so much for checking!

 

[rosermama]

Onto the last two sections of the recipe, the Tomato-Cilantro Salsa and how to serve all of this.

For Tomato-Cilantro Salsa:
1/2 pound plum tomatoes, seeded and finely diced
1 small red onion, finely diced
2 Tablespoons chopped fresh cilantro
1 lime, zested and juiced
3/4 Cup olive oil

In a medium bowl, combine the tomatoes, onion, cilantro, lime zest, lime juice, and oil. Stir to combine.


To Serve:
Place two black bean cakes on each of four plates. Drizzle with paprika oil and serve with brown rice and salsa.


I hope this is the recipe you were looking for. Enjoy.

YOU ARE MY HERO this is my fav dish ever I love love love it I am going to print this and have DH make it right away

THANK YOU

 

[DLBDS]

YOU ARE MY HERO this is my fav dish ever I love love love it I am going to print this and have DH make it right away

THANK YOU

Found this post doing a Google search for the recipe. Shoulda just came here!! They were my FAVORITE dish back in April. I was lucky enough to be able to have them on 2 separate nights during our week-long cruise. They offered to make them for me for the remainder of the cruise after I requested them the night after I had them the first time but I didn't want to restrict myself to a single dish for so many days. I WISH I HAD THOUGH! So, here's a tip... If you REALLY like something, LET THEM KNOW. If they can, they will prepare it every night for you but they have to have advanced notice of it so they can plan. It messes up their system in the galley otherwise.

Thank you, luvfyrwrx, for posting the recipe!!

 

[lilpooh108]

luvfyrwrx ---

That's awesome! Thanks for posting the recipe. It never occurred to me to look for a cookbook!

I will be buying one on my next sailing as a present. Thanks!!


In the meantime, could you see if there is a recipe for the mushroom soup...I can't remember the night that it's on. But it's frequently in the soup/apps section.

Also, does it have the sundried tomato risotto? This is served in Triton's/Lumier's at lunch. Would appreciate it.

 

[Cdaub]

I never saw cookbooks on my last 2 cruises. I really hope they have it on the wonder next week. Would love to have that to bring home