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Idiot’s Kitchen Recipe – Picadillo Recipe from www.idiotskitchen.com -‐ Adapted from The Cuban Table by Ana Sofía Peláez
Ingredients: 3-‐4 Tablespoons olive oil 1 medium yellow onion, chopped (at least 1 cup) 1 green bell pepper, seeded & chopped 3 cloves garlic, finely chopped 1 teaspoon dried oregano ½ teaspoon ground cumin 2 Tablespoons tomato paste 1-‐1½ pounds lean ground beef 1 cup diced tomatoes (plus their juices) ¼ cup dry white wine ¼ cup small pimiento stuffed green olives ¼ cup dark raisins 1 Tablespoon capers, lightly rinsed 1 Tablespoon sherry vinegar Flat leaf (Italian) parsley, chopped for garnish Salt & Pepper White Rice, Black Beans, and Fried Plantains all recommended for serving. Heat 3-‐4 Tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions, green pepper, garlic, 1 teaspoon oregano, ½ teaspoon cumin, and sauté until the onions are tender and translucent, about 5-‐8 minutes. Add 2 Tablespoons of tomato paste, stir to combine, and cook 1-‐2 minutes more. Raise the heat to high and add 1-‐1½ pounds of lean ground beef. Brown the ground beef using a spoon or spatula to break it into tiny bits as it cooks.
Add 1 cup of diced tomatoes, ¼ cup of white wine, ¼ cup dark raisins, and ¼ cup pimiento stuffed green olives that have been cut in half. Lightly rinse 1 Tablespoon of capers and add them to the pan. Stir to combine, reduce the heat to low, cover with a lid, and simmer for 20 minutes. Stir occasionally so it does not stick. When you are ready to serve, add 1 Tablespoon of sherry vinegar to the pan. Taste and adjust the seasonings of salt & pepper to your own liking. Garnish with chopped parsley. Makes 4 servings. Great leftover!