PICADILLO...Cuban Comfort Food

Picadillo translates to ground meat or hash.  It's a dish that just about every culture has in it's culinary libraries. While searching for some recipe suggestions, I found this dish made with everything from ground beef and/or pork, to mangoes and plantains. It is usually served with rice...better yet, ON rice. (My sister-in-law adds raw rice to the dish while it's cooking and tops it with sharp cheddar cheese. She calls her dish "Ranch Style Hash".)

I always thought my grandmother's and my mother's Picadillo recipes were pretty good...until I tasted my high school Spanish teacher's version. She invited the class to her home and taught us to prepare Picadillo. Oh....I was in heaven! Her version of this delicious dish included lots of green olives and RAISINS. The piquant and sweet tastes, blending with the onions, garlic, and tomatoes set off rockets on my taste buds...and in my soul!!! Senora Perrado, if you by chance read this blog...My family thanks you!

As I have said many times before...I do not measure most ingredients, so I am guessing as I go along. You can adjust the dish to your taste. Just remember, the longer the dish simmers, the better it tastes!

PICADILLO
serves 3-4

1 pound ground chuck
1 large can diced tomatoes (I like to use the boxed tomatoes by Pomi)
1 small onion, diced
garlic cloves (I use 3-5), smashed
olive oil
1/2 cup green olives w/ pimento 
1/2 cup raisins (I use more)
rice
Salt
Pepper
Cumin or Crushed Red Pepper (if desired)

* Please note, most recipes for Picadillo are made with "sofrito"...the Hispanic "holy trinity" of onion, garlic and green pepper. I don't use green pepper...It doesn't like me.


In a skillet (I use my electric skillet), saute the onion and garlic in a little olive oil. Add the ground beef and brown it until no longer red.  Drain off the excess oils...if desired. Add tomatoes and simmer. Add green olives and raisins...as many as you wish (I like a lot!). You can use the whole olive or slice them. Be sure to use the pimento, too! Season to taste, using salt, pepper and cumin or crushed red pepper (if desired). Simmer at least 30 minutes...better if it cooks longer...best if it sits in the refrigerator for several hours or overnight.

Serve over rice. I prefer white or brown rice with this dish. (Many of the local Spanish restaurants use yellow rice.)

*You may wish to add more tomatoes or some tomato sauce to the recipe.

To complete your meal, add a salad and some crusty bread (Cuban, if you can get it). I often like to serve plantains with this dish...

If you have leftovers, try the Picadillo on a pizza crust, topped with sharp cheddar cheese. Or make an empanada pastry, cut into squares and place in a couple of spoonfuls of the picadillo on the dough. Fold into a triangle and seal the edges. Bake these on a Silpat or prepared baking pan until golden brown. 

Muy delicioso!

Check out Foodie Friday for more recipes.

YUM YUM CINNA-BUNS!

DON'T THESE ROLLS LOOK DELICIOUS???

Would you believe they were made with just a few simple ingredients? And all the rising was done OVERNIGHT in the oven?

But first...and I believe foremost...it starts with the perfect baking pan...the Demarle at Home Large Round Flexipan.

Now I know I talk about the Demarle products a lot...but they have streamlined my cooking life. And that's something to SHOUT about!!!

You know how much I hate cleaning up after a meal...

Well, with this pan (even with sticky, gooey cinnamon rolls) clean-up took about a minute! Yep...that's right! The rolls popped right out and all it took to clean the pan was a little hot soapy water, a quick rinse and shake to dry...and voila'...IT'S CLEAN.

Talk about EASY!!!

OK...enough about my pan....

 These cinnamon rolls are super easy to prepare...and you use FROZEN BREAD DOUGH!

 Place about 16 frozen rolls in the bottom of your pan. (If you are using Demarle, you do not need to grease/oil/spray the pan. If you are using conventional bakeware, PREPARE YOUR PAN.)

Sprinkle the rolls with about 3/4 cup brown sugar. Sprinkle several good shakes of cinnamon on top. (I use a lot, because we LOVE cinnamon...plus it's really good for you. Gotta have something "healthy" in this dish!) Then pour 1/2 cup butter (melted) over the top of the rolls/sugar. If desired, sprinkle with pecans. (You can use walnuts, but, hey, I'm southern. We live on pecans!)

Place the round mold on a Demarle perforated baking tray (you can use a regular baking sheet, if you don't have the holey kind) and cover the rolls with plastic wrap OR with an octagonal Silpat.

Put in a cold oven, overnight.

In the morning, open your oven and remove the tray with the rolls. Preheat the oven to 350 degrees. Then remove the plastic wrap/Silpat.

When the oven is ready, place the tray with the rolls back into the oven and bake for about 30 minutes.

This is what you get!

Let the pan of rolls sit for a couple of minutes, then invert onto a serving plate.

The round Flexipan slides right off... (I don't know how easy the conventional pans will do. I don't use them anymore!)

This is the cleanup! All I need to do is wash the Flexipan in some hot, soapy water, and shake it to dry it. (This is MY kind of cleanup!!!)

All you need to do now is pour yourself a cup of coffee and enjoy...

For a variation...You can use butterscotch pudding (the cook and serve kind), 1/2 cup brown sugar and 1 stick of butter (melted)...This is more like the traditional Monkey Bread.
or
If you wish, melt the butter in a saucepan, add the brown sugar, cinnamon, and, if desired, a little white sugar to the pan. Stir until melted. Dip the frozen bread dough into the butter mixture (USE TONGS! This mixture is HOT!!!), then place in the baking pan. Pour the remaining butter mixture over the rolls, cover and follow the rest of the directions.

This afternoon we're testing this technique with MINCED GARLIC and BUTTER!!! 
I can already smell it.....Ahhhhhhhh.

Enjoy!
Jane

I am linking up with Foodie Friday

FRITTATAs

You know, it always amazes me how blogging opens doors for wonderful friendships...not only in written word, but in REAL LIFE. And it's really wonderful when the husbands/wives can share in the fun...


While in St. Augustine, MacDaddy and I had the wonderful privilege to share a meal with my dear friend, Mrs. Magpie (Sheila from Quintessential Magpie) and her husband. We met them at La Pentola...an absolutely wonderful restaurant in Old Town....for Sunday brunch. The menu was a mixture of Latin and Mediterranean cuisine...


As usual, I did not bring my camera with me, so no photos of the meal and the diners...

(restaurant photos courtesy of La Pentola website)

My meal was a chorizo frittata... one of the "comfort foods" from my childhood. Several times a week, my mother would make frittatas for lunch. Of course, she did not use the "special" ingredients used by the chef at La Pentola. She used the refrigerator...and all the leftovers from dinner the night before.


All those little bits of meats and veggies, plus a little sliced potato and onion, were sauteed in a pan with a little olive oil. Beaten eggs were added and the frittata was born.... It was always delicious (except when she added green peas. I didn't like them!)


Since we returned from our trip, I have been making frittatas for my lunch/brunch at least once a week. They're quick, easy, and oh, so good.  Here's how (and you DON'T need a "frittata pan"!)

BASIC FRITTATA
Ingredients***:
   1. a few pieces of thinly sliced potato
   2. a little chopped sweet onion
   3. 2-3 thin slices of deli ham, chopped
   4. salt and pepper to taste


In a small, slope-sided pan, saute the potato and onion in a little olive oil. (I find covering the pan for a couple of minutes helps the potato to thoroughly cook). Add the ham and saute until it's lightly browned on the edges. In a bowl, scramble 2-3 eggs, then pour over the ham mixture. Gently lift the edges to allow the wet egg to get to the bottom of the pan. When the egg is set, gently slide the frittata onto a plate, and flip it over, back into the pan. At this point, I cover it for a minute, to make sure it's thoroughly cooked. Slide it onto your serving plate...and enjoy.


***You can use any combination of meats, vegetables, cheeses...whatever you like. It makes a wonderful light lunch or dinner...even breakfast. (I especially love a combination of chorizo (a Spanish sausage) and diced avocado. I serve this with a little salsa and a dollop of sour cream.)


Enjoy!
Jane


Check out all the wonderful recipes at FOODIE FRIDAY!