Text 16208, 89 rader
Skriven 2014-08-25 06:40:50 av Dave Drum (1:261/38)
Ärende: Chile 7375
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Picadillo
 Categories: Beef, Vegetables, Chilies, Fruits, Nuts
      Yield: 6 Servings

      3 tb Oil
      2 lb Ground beef
      1 lg Onion; fine chopped
      1 cl Garlic; fine chopped
      3 md Tomatoes; peeled, chopped
      2    Tart cooking apples; peeled,
           - cored, chopped
    1/2 c  Almonds; slivered
      1    Jalapeno; seeded, chopped,
           - more chilies to taste
    1/2 c  Raisins; soaked 10 minutes
           - in warm water
    1/2 c  Pimento-stuffed olives;
           - halved crosswise
    1/2 ts Oregano
    1/2 ts Thyme
           Salt & pepper
      1 tb Butter

  Heat the oil in a large, heavy skillet. Add the beef and
  saute until it is lightly browned, stirring to break up
  any lumps. Add the onion and garlic and saute for 5
  minutes longer. Add all the remaining ingredients except
  the butter and the almonds. Mix well and simmer,
  uncovered, over moderate heat, stirring from time to time,
  for 20 minutes.

  In a small skillet, heat the butter and saute the almonds
  until they are golden brown.

  Mound the beef onto a serving platter and sprinkle with
  the almonds. Surround it with a border of rice.

  NOTES:

  * Latin-American seasoned chopped beef -- I got this
  recipe from net.cooks in the fall of 1983. It was posted
  by houxm!houxz!llf.

  * Picadillo is a great favorite throughout Latin America,
  and every country has its own version. In Mexico it is
  much appreciated as a filling for tacos, empanadas,
  tamales and green peppers. In the north of the country it
  is popular on its own and is eaten as a main dish,
  accompanied by rice, beans, guacamole and tortillas.

  * Variations: Instead of oregano and thyme, use a pinch or
  two of cinnamon and ground cloves. This makes an
  interesting difference in flavor, giving the dish an
  almost Middle Eastern taste.

  * In Chihuahua, the apple is left out and 4 medium
  potatoes, cooked and cubed, and about 2 C cooked green
  peas are added to the beef at the end of the cooking time
  for just long enough to heat them through. This makes a
  nice one-dish meal.

  * Picadillo de la Costa from the state of Guerrero, best
  known for the beach resort of Acapulco, uses the tropical
  fruits in which the region abounds, and instead of beef
  uses an equal mixture of ground pork and veal. The method
  is the same but the meats, with the onion, garlic,
  tomatoes, hot peppers, salt and pepper, are cooked,
  uncovered, for 15 minutes. Then add about 1 1/2 C
  pineapple chunks, 2 pears (peeled, cored and cut in
  chunks) and 2 bananas (peeled and sliced) are added and
  the mixture simmered for 15 minutes longer over low heat.
  Sprinkle with almonds just before serving. This is a
  delicious summer dish, good with plain rice.

  * In addition to the almonds, I add fresh coriander leaves
  as a garnish.

  FROM: Nancy Mintz

  Uncle Dirty Dave's Archives

MMMMM

... Plain cooking cannot be trusted to plain cooks. - Countess Morphy

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)