Inspired by our recent trip to Miami, I tried my hand at picadillo. In a large wok, heat olive oil, then sauté 1
chopped red onion, 1 yellow bell pepper, and 4 minced garlic cloves. When onion is translucent, add 2 tsp cumin, ½ tsp paprika, and some salt and pepper. A minute later, add 1 ½ lb minced beef, then sauté
until browned. Add ¼ cup each chopped raisins (here, golden) and Spanish olives, 1 cup tomato sauce, and 1 tsp each balsamic vinegar. Season to taste (I added 1 more tsp vinegar, 3 sprigs fresh marjoram, ¼ tsp cinnamon, 1/8 tsp ground cloves, and 4 oz drained, canned diced tomatoes). Simmer until flavors meld (about 25 mins). Serve with rice and beans. This recipe is based on The Cuban Kitchen by Raquel Rabade Roque, with modifications (the additional ingredients when I seasoned to taste). (Jan. 2014). This cookbook was a gift from my friend Annette’s mother.
Cooking Adventures 