Page 97 - Wits' Cookbook
P. 97

PicadilloPicadillo is Cuban hash - savory and sweet and always flavorful. We cooked this at least once a week growing up. Better than Hamburger Helper any day!Submitted by: Michelle MulcaheyINGREDIENTS1 medium onion, chopped1 green pepper1⁄2 red pepper1⁄4 cup of chopped epazote leaves (found in Mexican grocery stores, or may substitute coriander (cilantro) leaves)2 garlic cloves1⁄4 cup of olive oil1⁄2 lb of ground beef1⁄2 lb of ground pork1⁄4 lb of ground ham(I sometimes use le over beef roast, steak and pork and grind it up in the food processor.)3⁄4 cup of olives with pimientos3⁄4 cup of raisins2 small potatoes, skinned, cubed and par-boiled1⁄4 cup of white wine (alcohol-free works fine)1⁄2 cup of tomato sauce (I use homemade pasta sauce, made with fresh basil) 1 tbsp of cumin1 tsp of oreganosalt, pepper to tasteDIRECTIONS• Chop the first five ingredients in food processor.• Sauté in olive oil, then add the meats that have been sautéed separatelyand drained, and cook together for 10 minutes.• Add the rest of the ingredients and cook at least 20 minutes. (This getsbetter as it stands, so if you can cook it the night before, that’s great.)• Serve with white rice of choice, and garnish with a ring of petit pois, andsprinkled pimientos.MAIN DISHES97

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