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> Missing my Picadillo, Missing one of my favorites
jromero
post Jun 30 2005, 06:41 PM
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Hi all,

Can you please help me find a favorite dish of mine when growing up? I am talking about Picadillo. Yummy!

Thank you,

Juani biggrin.gif
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foodiesleuth
post Jul 2 2005, 11:52 AM
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From: On an island..far away
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Hola, Juani!

This is my version of the popular picadillo

SOURCE: The Cocina Cubana Yahoo Cooking Group:

Picadillo is one of those simple home cooking dishes that lend itself to
the interpretation of the cook. Originally served only in homes, it is
now showing up on the menu of some "local style" Cuban restaurants.

Traditionally, picadillo is made with ground beef, but more and more people
are using ground turkey. Some people add equal amounts of ground pork or
ham to the ground beef or turkey. Others like to add diced fried potatoes.
Some do all of the above!!!!!

Picadillo is mostly served over white fluffy rice. You might also see it
with a topping of fried eggs - sunny side up! It is also used as the
filling for some meat pastries we call "pastelitos de carne" (meat pastries)-
I think there is a posting for pastelitos using puff pastry somewhere in
the archives of the group)

The following is the very basic recipe for picadillo. I will mention some
of the optional seasonings and ingredients that you can add to make it
more "typical".

1/4 to 1/2 pound ground beef (or turkey)
1 Tablespoon olive or vegetable oil
1 medium chopped onion
2-3 cloves minced garlic
1/2 a green bell pepper, cored, seeded and chopped
1/4 cup tomato sauce
1/4 cup dry white wine (*)

Sauté the onion, garlic and bell pepper in the oil (**) until onion is
slightly limop. Add the ground meat and sauté until brown and crumbly.
Stir constantly so it will not stick. If the meat is not lean, it will
release grease; discard.

Add the wine and tomato sauce and cook for a few more minutes, stirring,
until most of the liquid evaporates.

(*)I know I mention this after every recipe that contains wine of any kind,
but it bears repeating. Never use the so-called cooking wines. They are
way too salty and loaded with more chemicals and preservatives than regular
table wine. I use an inexpensive dry white table wine or dry vermouth or Sherry.
One of the first things I learned from all of my cooking teachers
and mentors was that if it is not good enough for drinking straight
out of the bottle it is not good enough for cooking with it either!

(**) The combination of sautéing some veggies and herbs in oil is called
a "sofrito". The above sofrito is about as basic as you can get.
If you want to make a more complete sofrito, there is a recipe for it in
the archives. Look for the file SAZONES (seasonigs)

OPTIONAL INGREDIENTS FOR PICADILLO:
You can add cumin powder and dried oregano along with a bay leaf to the sofrito.

Just before adding the tomato sauce and wine you can add a handfull of raisins
and about 1/4 cup of chopped green olives with pimiento stuffing.
I like to buy the "salad style" olives which are already chopped.
Mix well with the browned meat.

You can add a couple of spoonfuls of capers and mix well.

Peel, cut and dice a large potato and fry it separately.
Add to the picadillo and mix well.

I don't normally add salt or pepper to the picadillo.
I find that when I use the olives and the capers, the brine is usually
enough to season the dish.
wink.gif


--------------------
Sonia
on an island...far away....
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randyw41
post Apr 5 2006, 07:58 AM
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My Grandmother is of Cuban descent. Here is her version.
Note: I have seen many versions of this dish, but let me tell you, there are never any leftovers when I serve this one. My wife and I like this dish over mashed potatoes as well as rice. When I fix this dish, I usually make Maduros and Yucca as the two side dishes. Lord how I miss Miami...

CUBAN PICADILLO
Servings: 4

1 onions, diced
1 green bell pepper, diced
4 garlic cloves chopped well
4 Tbsp. olive oil, divided use
1 1/2 lbs. lean ground beef

1 (12 oz.) can of tomato sauce
10 to 15 medium green stuffed olives, sliced
2 tbsp capers chopped
1 small box (about 1/2 cup) dark raisins
2 to 3 bay leafs, remove before serving

1 tsp. of cumin

1/4cup of ketchup

1/4 cup of sugar
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/4 tsp. paprika


Saute the onions, peppers and garlic in 2 Tbsp. olive oil until softened. Set aside.

Saute beef in 2 Tbsp. olive oil. Drain grease well.

Combine the sauteed veggies and beef in one large skillet pan.
Add tomato sauce, olives, capers, raisins, and remaining seasonings.
Stir well to mix.
Cook covered 40 minutes on low heat.

Serve with Vigo Yellow Rice or plain white rice.
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Admin
post Apr 13 2006, 02:56 AM
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Member No.: 2



QUOTE (randyw41 @ Apr 5 2006, 07:58 AM)
My Grandmother is of Cuban descent. Here is her version.
Note: I have seen many versions of this dish, but let me tell you, there are never any leftovers when I serve this one. My wife and I like this dish over mashed potatoes as well as rice. When I fix this dish, I usually make Maduros and Yucca as the two side dishes. Lord how I miss Miami...

CUBAN PICADILLO
Servings: 4

1 onions, diced
1 green bell pepper, diced
4 garlic cloves chopped well
4 Tbsp. olive oil, divided use
1 1/2 lbs. lean ground beef

1 (12 oz.) can of tomato sauce
10 to 15 medium green stuffed olives, sliced
2 tbsp capers chopped
1 small box (about 1/2 cup) dark raisins
2 to 3 bay leafs, remove before serving                                                           

1 tsp. of cumin                                                                                         

1/4cup of ketchup                                                                                       

1/4 cup of sugar
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/4 tsp. paprika
Saute the onions, peppers and garlic in 2 Tbsp. olive oil until softened. Set aside.

Saute beef in 2 Tbsp. olive oil. Drain grease well.

Combine the sauteed veggies and beef in one large skillet pan.
Add tomato sauce, olives, capers, raisins, and remaining seasonings.
Stir well to mix.
Cook covered 40 minutes on low heat.

Serve with Vigo Yellow Rice or plain white rice.

*

Thanks for the addition!
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