Jamaican Chef Ajeen Beckford Black Bean Soup Recipes

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JAMAICAN CHEF AJEEN BECKFORD CRAB CAKES



Jamaican Chef Ajeen Beckford Crab Cakes image

Make and share this Jamaican Chef Ajeen Beckford Crab Cakes recipe from Food.com.

Provided by GOOD FOODS

Categories     Crab

Time 20m

Yield 15 2 oz, 15 serving(s)

Number Of Ingredients 12

1 lb crabmeat
6 ounces 35% cream
2 ounces finely diced red peppers
2 ounces finely diced green peppers
as needed clarified butter
1 bunch sliced scallion
6 ounces fresh breadcrumbs
tt salt and pepper
1 tablespoon Dijon mustard
5 tablespoons grated parmesan cheese
3 tablespoons cajun seasoning
1 egg, slightly beaten

Steps:

  • Keep the crab meat lumps as large as possible.
  • Place the cram in a pot and reduce by ½. Chill well.
  • Sauté the peppers in a little clarified butte. Add the scallion and sweat briefly.
  • Combine all of the above with the balance of the ingredients. NOTE: only about 3oz of the breadcrumbs will be used at this stage.
  • Using a mold form the cakes.
  • Place the cakes in the rest of the breadcrumbs. Press lightly. Reshape if necessary.
  • Fry the cakes in clarified butter until golden brown. Turn only once. Drain on paper towel.

Nutrition Facts : Calories 124.4, Fat 5.2, SaturatedFat 2.8, Cholesterol 40.9, Sodium 388, Carbohydrate 10.5, Fiber 1, Sugar 1.4, Protein 8.8

JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP



Jamaican Chef Ajeen Beckford Black Bean Soup image

A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York

Provided by GOOD FOODS

Categories     < 4 Hours

Time 1h15m

Yield 4 4qt, 8 serving(s)

Number Of Ingredients 16

1 lb dried black beans, washed
4 quarts chicken stock
8 ounces diced smoked bacon
6 ounces diced onions
6 ounces diced carrots
6 ounces diced celery
1 1/2 finely minced garlic
1 teaspoon ground cumin
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream
1 bunch chopped cilantro
1 ounce lime juice
3 ounces diced tomatoes

Steps:

  • Combine the beans and stock and bring to a simmer, covered, for 2 hours.
  • Remove half of the beans from the pot. Puree and then return to the pot.
  • Add the remaining ingredients and simmer, covered for 1 hour.
  • Serve with cilantro sour cream.

Nutrition Facts : Calories 628.8, Fat 25.4, SaturatedFat 9.7, Cholesterol 58.7, Sodium 2029.1, Carbohydrate 63.7, Fiber 11.2, Sugar 11.2, Protein 37.5

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