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RECIPE

Serves 2

A CookTale

For a guy who grew up in a completely ethnic neighborhood in the East Bronx, I have no idea where or when I became smitten with this dish popular throughout Latin America. A reasonable assumption could be that hash has always been high on my list. So last evening, when in doubt as what to prepare for an easy dinner, I opted for Picadillo with authentic Cuban ingredients. What was missing that would have changed my address to Calle 33 was fried green plantains. Next time!

INGREDIENTS

1 Pound of ground Beef Chuck
2 TB of EVOO
1 Cup of Yellow Onion (finely diced)
3 Garlic Cloves (thinly sliced or to taste)
1 Green Pepper (finely diced)
1/2 a Red Bell Pepper (finely diced)
1 14 ounce can of diced Tomatoes (drained)
1/4 Cup of Capers (drained)
1/2 Cup of Green Olives (chopped)
1/3 Cup of Raisins
1 tsp of ground Cumin
1/8 tsp of ground Cloves
1/4 tsp of Cinnamon (optional)
1 tsp of Oregano
1 Dried Bay Leaf
Kosher Salt & Black Pepper

METHOD

1. In a large saute pan, heat 1 TB of EVOO over medium-high heat. Add the ground Beef, & brown the meat, stirring occasionally. Remove the browned meat & drain the excess fat from the pan.

2. Add the remaining 1 TB of EVOO, & heat over medium heat. Add the Green & Red Peppers, Onion, Garlic, & Bay Leaf. Sauté until the Onions are translucent.

3. Return the meat to the pot, & add the remaining seasoning ingredients. Bring the mixture to a boil. Reduce the heat to low, cover, & simmer for 15 minutes, stirring frequently.

4. Remove the Bay Leaf & serve the Picadillo over White Rice.

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