Month: May 2012

Picadillo

Uncategorized

My son came home for the summer from graduate school at The University of Texas in Austin a few days ago.

Last night he came over for dinner. I made Picadillo and Susan made Sage Corn Muffins.

From Food & Wine One Dish Meals:

\”Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos. We like it with corn bread or warm flour tortillas.\”

  1. 1 1/4 pounds ground beef*
  2. 1 large onion, chopped
  3. 1 green bell pepper, chopped (I used an orange pepper.)
  4. 2 cloves garlic, minced
  5. 1/2 cup beer
  6. 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
  7. 2 tablespoons tomato paste
  8. 2 teaspoons ground cumin
  9. 1 1/4 teaspoons ground coriander
  10. 1 1/2 teaspoons salt
  11. 1/4 teaspoon fresh-ground black pepper
  12. 1/4 teaspoon Tabasco sauce (I added a bit more.)
  13. 2 tablespoons cooking oil
  14. 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces*
  15. 1/2 cup raisins
  16. 1/2 cup quartered and pitted green olives 

  1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
  2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
  3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes. (See note*)
  4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

Suggested Pairing:

Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage—or, if you want to splurge, a Hermitage or Côte Rôtie. If you don\’t, a beer will be just fine.

*I added one hot sausage, broken into small pieces, to the ground meat. And I par-boiled the potatoes and then roasted with olive oil, cumin, salt and pepper, red pepper flakes for about one hour in a 400 degree oven; I then cut into small pieces and added to mixture.

 Recipe found in Great Good Food, by Julee Rosso.

Picadillo

Uncategorized

My son came home for the summer from graduate school at The University of Texas in Austin a few days ago.

Last night he came over for dinner. I made Picadillo and Susan made Sage Corn Muffins.

From Food & Wine One Dish Meals:

“Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos. We like it with corn bread or warm flour tortillas.”

  1. 1 1/4 pounds ground beef*
  2. 1 large onion, chopped
  3. 1 green bell pepper, chopped (I used an orange pepper.)
  4. 2 cloves garlic, minced
  5. 1/2 cup beer
  6. 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
  7. 2 tablespoons tomato paste
  8. 2 teaspoons ground cumin
  9. 1 1/4 teaspoons ground coriander
  10. 1 1/2 teaspoons salt
  11. 1/4 teaspoon fresh-ground black pepper
  12. 1/4 teaspoon Tabasco sauce (I added a bit more.)
  13. 2 tablespoons cooking oil
  14. 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces*
  15. 1/2 cup raisins
  16. 1/2 cup quartered and pitted green olives 

  1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
  2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
  3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes. (See note*)
  4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

Suggested Pairing:

Northern Rhône reds need robust culinary foils, and this sturdy picadillo is up to the task. Look for a St-Joseph or Crozes-Hermitage—or, if you want to splurge, a Hermitage or Côte Rôtie. If you don’t, a beer will be just fine.

*I added one hot sausage, broken into small pieces, to the ground meat. And I par-boiled the potatoes and then roasted with olive oil, cumin, salt and pepper, red pepper flakes for about one hour in a 400 degree oven; I then cut into small pieces and added to mixture.

 Recipe found in Great Good Food, by Julee Rosso.