3-23-2011 Dinner Cubano

Hola, bienvenido! After cooking our dinner tonight, I'm feeling like a Cuban abuela (grandma). Our meal was all Cuban recipes: Picadillo with Rice timbale, and Cuban Salad.
The picadillo (beef hash) recipe comes from a friend of mine's mother in law, who is Cuban. I first had this dish at her house, and then begged her for the recipe. Picadillo is a wonderfully savory dish that gets a hint of sweetness from the raisins.
The Cuban salad goes very well with the picadillo, but would also go well with enchiladas, tacos, and really any sort of Mexican food.
Look below for the recipes:

 

Picadillo

1 pound lean ground beef

1/2 large onion, finely chopped

1/2 red or green bell pepper, finely chopped

2 cloves garlic, minced

1 can (8oz.) tomato sauce

1/4 c. white wine

2 t. adobo seasoning

1/2 t. oregano

1/2 t. salt

1/4 t. pepper

1 bay leaf

handful of raisins

handful green olives with pimentos + 1 T. the juice

 

In a large skillet or pot, brown ground beef with onions, bell pepper, and garlic, over medium heat.

When meat is fully browned, add the wine, and stir, then add the tomato sauce.

Add the adobo seasoning, oregano, salt, pepper, bay leaf, raisins, and olives, and olive juice, stir to combine.

Cook simmering on low uncovered for 45 minutes. Stirring occasionally.

Remove bay leaf and serve.

 

 

Rice Timbale

Want to impress your friends and family with ordinary white rice? Make this!

 

1 C. uncooked rice, cooked according to package directions

 

Line a small ramekin with plastic wrap. Spoon cooked rice inside packing it tightly. Turn over onto plate.

 

 

Cuban Salad

1/2 head iceberg lettuce, shredded

1 tomato diced

1/2 cucumber, thinly sliced

1 avocado, diced

4 radishes, thinly sliced (I didn't have these tonight)

 

dressing:

4 T. olive oil

2 T. white vinegar

2 T. lime juice

1 clove garlic minced

1/2 t. salt

pinch of pepper

 

Place the lettuce, tomato, cucumber, avocado, and radishes in a salad bowl, place in refrigerator until ready.

In a jar with a lid place all of the dressing ingredients, screw on lid and shake until emulsified, let stand at least 20 minutes.

Hold a strainer over the salad and pour over the dressing, this is to remove the garlic pieces. Discard the garlic. Toss the salad, and let stand for 10 minutes before serving to allow the flavors to mix.

 

Adios Amigos!

 

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