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Cook the Issue 2010

Cook the Issue 2010: Corn and Amaranth Griddlecakes with Spicy Black Beans

By liamsaunt, member

January 15th, 2011

This recipe was a mixed bag.  The black beans were very good--spicy and better than canned.  I did have dried epazote in my spice cabinet so added it to the beans while they were cooking.  I really liked the chipotle flavor.  I have some leftover beans and am going to use them to make the bean dip from last month's issue.

The pico de gallo and avocado slices (the suggested add ons for this dish) were also good.  The amaranth cakes, however, were pretty dull.  I was surprised, given that the cakes included jalepeno and chiles, at how bland they were.  And the texture was kind of heavy. 

I seared off a tenderloin to add to my husbands plate (photo two) since Friday is "red meat night" for him.  I am glad I did since he did not love the amaranth cakes either. 

posted in: Gallery
Comments (1)

Pielove writes: Thanks for the review-- I have decided not to buy anymore single-use ingredients until I clean my pantry! Too bad, I was a bit tempted by this one, as I generally love griddlecakes of all sorts. I will make the kimchi pancakes instead! Posted: 11:30 am on January 15th

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