- 100
Ingredients
- 1 tablespoon vegetable oil
- 2 1/4 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds very lean ground round of beef
- 1/4 pound kidney fat, coarsely chopped
- 3 large cloves garlic, peeled and crushed
- 1 small onion, coarsely chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper to taste
- 1/2 cup loosely packed coriander (cilantro) leaves
- 1 35-ounce can plum tomatoes, squeezed and drained thoroughly
- 1 cup canned red beans, drained and rinsed, or home-prepared beans
Preparation
Step 1
Stir oil, cumin and red pepper together in a 1-cup glass measure. Cook at 100 percent power in a high-power oven (see Micro Tip) for 1 minute 30 seconds. Remove from oven and set aside.
Place ground round, fat, garlic, onion, salt, pepper and reserved oil-spice mixture in a food processor. Process until onion is finely chopped. Add coriander and tomatoes and process until coriander is coarsely chopped. Scrape mixture into a bowl and stir in beans.
Place mixture in a loaf pan, 9 by 5 by 3 inches. Cover with microwave plastic wrap. Cook for 12 minutes. Pierce plastic to release steam.
Remove from oven and uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and place weight on the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/4-inch slices.
YIELD 1 8-by-4-inch loaf; makes 28 slices or 112 canapes
VARIATIONS Cook as in Step 1 for 2 minutes 30 seconds. Cook as in Step 3 for 18 minutes. Finish recipe as above.