Weekly Recipes For Your Inbox!

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Jul 112012
 

Picadillo

This is not to be confused with the Piccalilli Relish I posted yesterday. This is a Cuban dish that husband loved when I worked at a Cuban restaurant in Brooksville. It was a special one day a week and I can’t remember what day it fell on, but we ran out by the end of lunch every time it was featured. Ramon was a native of Cuba and told me that the Cuban dishes were cooked differently in different parts of his country. I believe this recipe to be very similar to my bosses’ version!

 


Picadillo
 
Ingredients
  • ¼ cup vegetable oil
  • 1 onion, chopped fine
  • 1 large bell pepper, chopped
  • 2 cloves of garlic, minced
  • 1 lb lean ground beef
  • ¾ cup sliced green olives with pimento
  • 1 teas salt
  • 1 can (8 oz) tomato sauce
  • ¼ cup dry sherry
Instructions
  1. Lightly saute the onions, peppers and garlic in the oil.
  2. Add ground beef and cook until beef is no longer pink, breaking up as it cooks.
  3. Add the remaining ingredients and cook over medium-high heat for about 10-15 minutes.

 

Serve over piping hot cooked rice and enjoy with some Cuban bread and a nice cold glass of Sangria! Of course, Ramon said that it really should be served over yellow rice NOT white, as most Americans prefer………

Mar 252011
 

Pineapple Sangria

When working in a Cuban restaurant homemade sangria was a staple on the menu.
Never getting the owner’s recipe I started hunting for one I liked and found this:

 

1 20oz. can Dole’s pineapple chunks

1 750 milliliter bottle of Burgundy

1 46oz. can pineapple juice

¼ cup brandy¼ cup sugar

Fresh fruit, sliced

 

 

Combine all ingredients, except fruit, and stir well to dissolve the sugar.  Pour
into a large enough container to hold liquid and fruit, refrigerate for at least 12 hours and enjoy with about anything you’re having, whether it be a bbq, a picnic or even  a good old Cuban Sandwich…………



 

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