Picadillo - Cuban Hash
I seem to be on a Cuban food kick, or maybe it's just a craving, or the weather, or SOMETHING. I don't know...but I've kept the cookbook out on the couch for the past few days and just keep flipping through it ... perhaps I should just put it back on the shelf? :)
The first time Hubby made this was soooo many years ago ... we were using the guest kitchen because our main kitchen still didn't have countertops OR the drop in range yet. Wow. That was like the late 90's ... I can also remember WHO was here for dinner (hello Christine & hello Jeff) ... not a couple like that, but we were all good friends and celebrating the moving back into our new and improved home (we moved out for a major renovation) ... I also remember standing there and being VERY skeptical at the fact that HUBBY was like tripling the amount of olives ... me, who H.A.T.E.S. olives, and finding out afterwards that Christine didn't like them either ... but we still loved this dish (we just picked out the olives and put them on the side of our plate where Hubby scooped them up and ate them ::gag::)
I'm also chuckling because Hubby's notes even state: "add more olives, more sherry, omit raisins" ha....so here's OUR version!
Picadillo or Cuban Beef Hash
1/4 cup olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 to 3 cloves of garlic, finely chopped
1 lb ground beef
1/4 cup dry sherry (hubby used more close to 1/2)
1/2 cup tomato sauce
1 tbs salt
1 tbs Worcestershire sauce
1/2 tsp Tabasco (or hot sauce of choice)
1 small potato, peeled and cut into 1/4 inch cubes
1/2 cup olives, sliced or halved (I like mine HALVED so I can pick them out) (Hubby used like a cup and a half!)
1/4 cup veggie oil
In a large skillet, heat olive oil, then add onion, pepper and garlic, cook 10 minutes, stirring. Add beef and cook til brown, 10 to 15 minutes, breaking up larger chunks as you go along. Drain off any excess fat.
Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook over medium heat 15 to 20 minutes, uncovered.
Heat veggie oil in small skillet and then fry up the potatoes (you can boil if you want, just eliminate the oil obviously, but not 'quite' the same). Add the taters and olive to the meat mix. Correct seasoning as needed.
Transfer to large bowl or platter, and serve with rice (black beans or red beans and rice are an excellent side to serve with)
*The true recipe calls for making the bowl pretty by placing a chopped egg in the center, outline the border with peas and sprinkle chopped pimiento over the top if you are really into it!*
AND because this would be an excellent freezer friendly dish (hey, I think I WILL make it this weekend!) I'm going to go ahead and link up with Jessica today over at Life As Mom's Ultimate Recipe Swap!
The first time Hubby made this was soooo many years ago ... we were using the guest kitchen because our main kitchen still didn't have countertops OR the drop in range yet. Wow. That was like the late 90's ... I can also remember WHO was here for dinner (hello Christine & hello Jeff) ... not a couple like that, but we were all good friends and celebrating the moving back into our new and improved home (we moved out for a major renovation) ... I also remember standing there and being VERY skeptical at the fact that HUBBY was like tripling the amount of olives ... me, who H.A.T.E.S. olives, and finding out afterwards that Christine didn't like them either ... but we still loved this dish (we just picked out the olives and put them on the side of our plate where Hubby scooped them up and ate them ::gag::)
I'm also chuckling because Hubby's notes even state: "add more olives, more sherry, omit raisins" ha....so here's OUR version!
Picadillo or Cuban Beef Hash
1/4 cup olive oil
1 medium onion, chopped
1 green bell pepper, chopped
2 to 3 cloves of garlic, finely chopped
1 lb ground beef
1/4 cup dry sherry (hubby used more close to 1/2)
1/2 cup tomato sauce
1 tbs salt
1 tbs Worcestershire sauce
1/2 tsp Tabasco (or hot sauce of choice)
1 small potato, peeled and cut into 1/4 inch cubes
1/2 cup olives, sliced or halved (I like mine HALVED so I can pick them out) (Hubby used like a cup and a half!)
1/4 cup veggie oil
In a large skillet, heat olive oil, then add onion, pepper and garlic, cook 10 minutes, stirring. Add beef and cook til brown, 10 to 15 minutes, breaking up larger chunks as you go along. Drain off any excess fat.
Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook over medium heat 15 to 20 minutes, uncovered.
Heat veggie oil in small skillet and then fry up the potatoes (you can boil if you want, just eliminate the oil obviously, but not 'quite' the same). Add the taters and olive to the meat mix. Correct seasoning as needed.
Transfer to large bowl or platter, and serve with rice (black beans or red beans and rice are an excellent side to serve with)
*The true recipe calls for making the bowl pretty by placing a chopped egg in the center, outline the border with peas and sprinkle chopped pimiento over the top if you are really into it!*
AND because this would be an excellent freezer friendly dish (hey, I think I WILL make it this weekend!) I'm going to go ahead and link up with Jessica today over at Life As Mom's Ultimate Recipe Swap!
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