What's Picadillo Anyway?

If you read yesterday's post you might be wondering What's Picadillo?

Picadillo is a spicy Spanish and Latin American dish made from seasoned ground meat and vegetables like tomatoes, peppers, and onions. I grew up with Picadillo served Cuban-style, with yellow rice (arroz amarillo) and black beans (frioles negros).

Why is this important? Because it's summer and when the humidity's topping 90%, Picadillo is one of the few meals you can actually enjoy on a blistering afternoon without worrying about falling asleep or feeling groggy afterwards.

And as everyone knows, I'd rather try dribbling a wasp nest than waste an afternoon sawing zzzzz's with Mr Sleepy Time.

Papa Ridgeback's Personal Picadillo Recipe # 1

butter
olive oil
1 pound ground beef
1 large onion
2 cloves garlic
8 ounce can whole tomatoes
1 1/2 tablespoons tomato paste
1/4 teaspoon cumin
1 cup beef stock
1 small can green peas

yellow or white rice (remember to add 2 bay leaves and butter while boiling yellow rice)

Sautee the finely-chopped onion and garlic in butter and olive oil, then add the ground beef and continue cooking over medium heat until browned. Stir in the tomato paste and whole tomatoes, then cover the mixture with beef stock. Simmer for about 30 minutes. Add sliced Spanish olives and green peas before serving over yellow rice.

Some people don't like tomato sauce; the next one uses white cooking wine instead

Papa Ridgeback's Personal Picadillo Recipe #2

2 onions, finely sliced
3 garlic cloves, finely sliced
3 tablespoons butter (minimum)
1 pound ground beef
salt and pepper
majoram (more is better)
oregano
500ml white cooking wine
250ml sliced Spanish olives
3 tablespoons canned green peas
butter
olive oil
pimentos

yellow or white rice (remember to add 2 bay leaves-and butter- if boiling yellow rice)

Satuee the onions and garlic in olive oil and butter until they're translucent, then add the ground beef. Season with oregano, marjoram, salt and pepper to taste. When the meat's done add the cooking wine and pimentos. Allow to simmer for while you make the rice (about 20 minutes).

Just before serving, add the olives and green peas to the meat mixture, and serve over the rice.

Hint: be sure to use enough butter ... and I like to add 1/4 cup of diced tomato to the yellow rice about halfway through.

You can find a nice recipe for Frioles Negros here:
http://www.recipezaar.com/141305 (adding cooked chopped bacon highly recommended!)

Papa's Picadillo Preparation Playlist:
Black Magic Woman/Gypsy Queen live - Santana - Abraxas
Black Magic Woman/Gypsy Queen - Santana - Sacred Fire Live in South America
Ya No Queda Nada (Reggaeton Album Version) - Tito Nieves
I Like It Like That - Tito Nieves
Ni Como Aminga Ni Como Amante - Grupo Niche