Pica-wha? Peek-ah-dee-yo. Picadillo. And rice.

It takes a few dinners together before I foist picadillo on new friends. One, because it is a jumble to pronounce and two, because they always say, "Wow, that is so UNIQUE!" when I tell them what it is - basically meat and raisin stew. And we all know that "unique", when it comes to food and personal style, is the "kiss of death" phrase. 

But then they eat it. 

And then it is all over. 

Because once you've had it, (and my Grandma Iris' black beans and rice), that is all you'll want when you come over. 

And even though I'll suggest steak and twice-baked potatoes, you'll say, "Um.. how about that meat and raisin thing? And your Grandma's black beans?" 

So now you can make it yourself. 

And when you come over I can make something else - something else UNIQUE! I promise! 

Puerto Rican-style Picadillo 

This dish is like Puerto Rican Hamburger Helper (no disrespect, Nana). Both my Mom and my Grandma made delicious versions - my Mom adds cumin and no capers, Grandma Iris used tomato paste, and she was so old school that her green olives had PITS! I remember seeing them rim my Grandfather's plate. Neither of them used Worcestershire sauce. Only Grandma used sherry. But because I have been cooking this meal weekly for almost 12 years now, I have tweaked it to my family's tastes. 

Ingredients:

Olive Oil - 2 Tbl.

Manzanilla Olives - 15 small, chopped

Pimentos - 1 heaping Tbl., finely chopped

Capers - 1/2 Tbl.

Onions - 1 large yellow (Spanish), chopped

Garlic - 4 medium cloves, diced

Cubanelle Pepper - 1, seeded, de-membraned and diced - (Cubanelles are light green and long. Do not substitute green peppers.)

Recao, or Culantro - 1/4 cup - (This is an herb similar to cilantro, but with a milder flavor. Can be found in the fresh produce section of the Shop Rite in New London, but can be challenging to find for many, which is why I list it as optional.)

Sherry - 2 - 3 Tbl. - NOT "Cooking Sherry"- (The Taylor brand is inexpensive, and can be found in any liquor store. Cooking Sherry is sodium-filled and tastes like rubbing alcohol.)

Worcestershire Sauce - 2 Tbl. - preferably Lea & Perrins

Ground Beef - 2 lbs. (feeds my family, with leftovers for Man Mountain, or hungry twins)

Tomato Sauce - 8 oz. can - preferably Goya

Ground Coriander (McCormick makes Roasted Ground Coriander - even better!) - 1 tsp. (Note: Coriander is cilantro in seed form, but with a much milder, almost smokey, flavor.)

Onion Powder - 1 tsp.

Kosher Salt - 1.5 tsp.

Black Pepper - 1 tsp.

Cumin - 1 tsp. - (optional)

Brown Sugar - 1 tsp. - (optional)

Dried Thyme - 1 tsp. (optional)

Raisins - 1/4 cup - preferably Sun-Maid dark raisins
1 Bay Leaf, fresh or dried

Optional Condiments:

Fresh Cilantro

Tabasco

or

Apple Sauce (My kids' idea.)

Heat olive oil in large bottomed pan, on medium heat.

Add onions, olives, cubanelle pepper, garlic, pimento and capers, and recao, if you can find it. This is the making of a sofrito. Saute for 5 - 6 minutes until the ingredients have softened and melded together.

Pour in sherry and worcestershire sauce to deglaze the pan. Use a wooden spoon to scrape up any of those luscious brown bits. Allow alcohol in sherry to burn off, and sofrito to soften further, about 2 - 3 minutes.

Push the sofrito to the sides of the pan and crumble ground beef into the center of the pan.

Sprinkle ground coriander, onion powder, kosher salt, black pepper, and optional spices (cumin, brown sugar, and/or thyme) on the ground beef.

Cook ground beef until you see it browning well, approximately 5 minutes.

Add the can of tomato sauce.

Gently fold the sofrito and tomato sauce into the ground beef, and simmer, uncovered, for 5 minutes.

Add raisins. And Bay Leaf. (Note: I had to mince them when the twins were between the ages of 5 - 7 because they were horrified that they were eating meat and raisins mixed together. So, if you have picky eaters, mince the raisins, and call the whole thing a Sloppy "Juan"!)

Cover a simmer over low heat for about 5 - 6 minutes, until meat is no longer pink, raisins have plumped up a bit, and the sauce is thickened.

Serve over white rice, with fresh cilantro and Tabasco sauce liberally sprinkled over the top. Or not. 

And always eat with Grandma Iris' Black Beans (Will post later. I promise!)