CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
PICADILLO AREPA PIE
Versions of _picadillo_-a savory dish of beef, onion, and tomato punctuated by olives and raisins-are served in many Latin American countries. Crowned with a tender biscuit topping made with arepa flour, it becomes a homey one-dish dinner.
Provided by Ruth Cousineau
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 450°F with rack in middle.
- Cook onion and garlic in oil with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium-low heat, stirring, until onion is softened, 3 to 5 minutes. Add beef and cook over medium heat, stirring and breaking up lumps, just until no longer pink. Stir in remaining ingredients with 1/4 teaspoon salt and 1/8 teaspoon pepper and simmer, stirring occasionally, until thickened, 10 to 15 minutes. Transfer to a 1 1/2- to 2-quart gratin or other shallow baking dish.
- Stir together flours, baking powder, baking soda, and salt. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix). Dollop over picadillo and bake until topping is golden and cooked through, about 20 minutes. Let stand 10 minutes before serving.
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
PICADILLO WITH CORN
Well i love to cook this all the time. My mother used to make it alot when we were younger. Its easily adaptable to make for a large number of people. And different veggies can be subtituded to your taste. We usually had this dish with red rice on the side. Tip: If you want less fat simply boil the ground beef and drain out the fat it releases along with the water. In reality i do this all the time so i feel less guilty about eating seconds and thirds. The serving size may be different if you like me have a husband that sizes dont matter and he could eat the whole pot if i placed it before him
Provided by Sami D
Categories Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.).
- Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
- Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste.
- Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast.
- Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.
Nutrition Facts : Calories 791.5, Fat 36.5, SaturatedFat 13.7, Cholesterol 154.2, Sodium 981, Carbohydrate 69.7, Fiber 8.1, Sugar 9.8, Protein 51.1
PLANTAIN PICADILLO PIE WITH CHEESE
Provided by Joyce LaFray
Categories Cheese Garlic Olive Onion Bake Sauté Raisin Ground Beef Plantain Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- For crust:
- Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
- Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
- For filling:
- Heat reserved 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add beef and sauté until brown, breaking into small pieces with back of fork, about 5 minutes. Add tomato paste, raisins, green olives, oregano, cinnamon, cumin, and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
- Preheat oven to 450°F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
- *Queso fresco, also known as queso blanco, is available at some supermarkets and Latin markets. A mild feta cheese can be substituted.
CORN PICADILLO
Provided by Marian Burros
Categories weekday, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Chop whole onion.
- Heat a large nonstick pan until it is very hot. Reduce heat to medium high, and add oil.
- Saute onion until it softens and browns.
- Wash, seed and chop whole pepper, and add to onion as it cooks.
- Wash and trim tomato, and cut into small chunks; shuck corn, and scrape kernels from ears; remove pits from olives; add the tomato, corn and olives to the pan along with the currants or raisins, and continue cooking over medium heat.
- Wash, dry and chop oregano, and add to pan along with sugar and black pepper. Continue to cook a couple of minutes, until corn is cooked. Serve with chicken.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 5 grams, Carbohydrate 74 grams, Fat 6 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 115 milligrams, Sugar 23 grams
FIRE-ROASTED CORN AND BEEF SKILLET PIE
This zesty take on a comforting pot pie gets a spicy kick with pepper Jack cheese. Have some pizza seasoning in your spice cabinet? Sprinkle it over the breadsticks before baking.
Provided by Doug
Categories Beef Pie
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook ground beef, stirring and breaking up lumps, in a large cast iron skillet until browned, about 10 minutes. Stir in pasta sauce and corn. Bring to a boil, then stir in cheese.
- Unroll breadstick dough and loosely weave on top of filling.
- Bake in the preheated oven until golden brown and bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 591.5 calories, Carbohydrate 52.7 g, Cholesterol 84.2 mg, Fat 31.5 g, Fiber 4.9 g, Protein 23.8 g, SaturatedFat 12 g, Sodium 999 mg
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