Recipe of the Week
This week we have a return visit from Guest Chef Daniel Rospond, who brings us another easy but exceedingly tasty recipe. Danny is in the throes of cookbook authorship and this is one of the entries. (N.B. - The interesting twist to this cookbook is that it will be a collection of favourite recipes of literary figures who resided - at least part time - in the Caribbean.) Here's a page:
Picadillo
Every Spanish country or island has a version. Ernest Hemingway used to serve guests this exotic concoction at his home, Fibca Vigia, in Cuba. He had a talent for budget as well as taste - the main ingredient is ground beef. Serve with corn bread and a salad of sliced tomatoes bathed in vinaigrette dressing.
- 2 cups raisins
- 1/2 cup hot beef broth
- 2 Tbsp olive oil
- 2 lbs very lean ground beef
- 2 cups red wine
- 3/4 cup finely chopped green onions, with tops
- 2 tsp salt
- 2 cloves garlic, minced
- 1/2 tsp oregano
- 1/4 tsp ground cloves
- 1/4 tsp pepper
- 2 green peppers, chopped
- 3/4 cup slivered almonds
- Hot cooked rice
Soak raisins in broth for 10 minutes or until plump; drain. Heat oil in a large skillet and quickly brown beef, 3-5 minutes. Add wine, onion, salt, garlic, oregano, cloves and pepper and simmer for 15 minutes. Stir in green pepper and cook 5 minutes longer. Stir in almonds and raisins. Spoon over rice and sprinkle with snipped watercress to garnish if desired. Serves 6-8.
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