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| Black baked beans. Photo: Jennifer Iserloh. |
Most shredded potatoes find themselves nestled inside latkes and hashbrowns. But if you want to get islandy (or Latin American), something else gets thrown into the mix -- black beans.
Suddenly, that fried and starchy side gets a whole new depth -- the meaty beans offering a thicker and slightly creamier texture and a more substantial latke sort of flavor. Rather than a crisp, thin slab of potato, you get a thicker pancake, crisp on the outside and creamy inside.
Putting together potato and black bean pancakes isn't the quickest task, unfortunately. In the recipe that follows, you must rid the potatoes of their water, chop up a whole myriad of ingredients, let then firm in the fridge, form them, coat them (in ground saltines which gives them a nice, unique taste), fry them and then bake them.
The following recipe is quite basic, relying on fresh parsley and bacon to amp up the flavor, but there are other ways to make these pancakes pop. They're just itching for some hot peppers, extra spices or even a coriander + cilantro twist.
Potato and black bean pancakes after the jump.
Strolling through a casino, especially a newer one like the Tropicana in Atlantic City, New Jersey, is always fun. You can admire the
architecture, shop in cute but overpriced stores and people-watch to your heart's content. The two other major
attractions of casinos are, of course, gambling and eating. I'm not too lucky when it comes to the slots, but I lucked
out by picking Cuba Libre for brunch.
Now, there are many restaurants around the country that share the name, but this particular restaurant has but two locations, in Atlantic City and Philadelphia. I hear that the Philly location has dancing, but the Atlantic City one serves brunch seven days a week. The brunch menu is packed with options, but isn't overwhelming. The black bean hummus is excellent and the plantain chips are a nice touch with the tasty sandwiches.
Roasted beets are vibrant and flavorful tossed in salads, pastas and more. Learn how to roast them and stock them in your fridge as tasty additions to your dishes.
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'Top Chef Vegas' - And Then There Were Five| # | Blogger | Posts | Cmts |
|---|---|---|---|
| 1 | Slashfood Editor | 87 | 0 |
| 2 | Alexa Weibel | 51 | 2 |
| 3 | Sarah LeTrent | 35 | 0 |
| 4 | Hanna Raskin | 29 | 0 |
| 5 | Emily Farris | 19 | 0 |
| 6 | Jennifer Lawinski | 16 | 0 |
| 7 | Sara Bonisteel | 15 | 0 |
| 8 | Michael Thomas Hastings | 11 | 0 |
| 9 | Jennifer Iserloh | 8 | 0 |
| 10 | David Koeppel | 7 | 0 |
| 11 | Joshua M. Bernstein | 6 | 2 |
| 12 | Jose Ralat Maldonado | 6 | 1 |
| 13 | Erin Meister | 5 | 0 |
| 14 | Max Shrem | 5 | 0 |
| 15 | Mike Pomranz | 5 | 1 |
| 16 | Kristine Hansen | 4 | 0 |
| 17 | John Devore | 4 | 0 |
| 18 | LeNell Smothers | 4 | 0 |
| 19 | Monika Bartyzel | 3 | 0 |
| 20 | Lisa Schweitzer | 3 | 0 |
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