Picadilly Dipchili Food

MEXICAN PICADILLO

Steps:

• After rinsing the tomatoes and cutting out the stems, roast them in a 400F oven for 20-25 minutes or until you need them.
• Saute 1/4 onion in oil over medium heat for a few minutes. Add 2 minced garlic cloves and saute briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is lightly browned. (You can drain off some fat if you want.)
• Chop the potato and carrot into smallish pieces (larger pieces will require more simmering time). Once the beef is lightly browned, add the potato and carrot. Saute briefly as you gather the additional ingredients.
• For the Tomato-Jalapeno mixture, add the roasted tomatoes to a blender or food processor along with 3/4 onion, 2 garlic cloves and 1 jalapeno. Combine well.
• Add the Tomato-Jalapeno mixture to the beef, along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). I also add 2 teaspoons of chili powder but that is optional.
• Combine well and simmer over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through.
• Take a final taste for seasoning. I added another generous pinch of salt to this batch. Serve immediately.
• If you want to serve your Picadillo with raisins, you can add them to the beef mixture for the last few minutes of the simmer or you can simply add them as a final garnish.
• Store leftovers in an airtight container in the fridge.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

CLASSIC PICCALILLI (BRITISH PICKLED VEGGIES)

Steps:

• Gather the ingredients.
• In a bowl large enough to hold the water and all of the vegetables, dissolve the salt in the water.
• Add the cauliflower, pearl onions, cucumber, and capers. Stir.
• Put a plate on the vegetables to make sure they stay submerged in the brine.
• Cover with plastic wrap and refrigerate for 24 hours.
• Gather the ingredients.
• In a large stainless steel pan, place the dark malt vinegar, white wine vinegar , pickling spice, and sugar. Bring to a boil.
• Reduce the heat and cook for 15 minutes.
• Transfer to a ceramic bowl and leave to cool overnight in the fridge.
• Gather the ingredients and remove the brined vegetables and spiced vinegar from the fridge.
• Drain and rinse the vegetables well.
• In a large pot, place the rinsed vegetables. Cover with cold water and bring to a boil.
• Reduce the heat to a gentle simmer and cook for 10 minutes.
• Drain the water and reserve the veggies.
• In a pan, melt the butter and add the flour, stirring thoroughly to avoid clumping.
• Cook over low heat for 5 minutes, being careful not to burn the flour.
• Strain the spiced vinegar.
• Slowly add the vinegar to the butter and flour. Cook for 2 to 3 minutes or until the mixture has thickened.
• Add the turmeric, mustard powder, and black pepper while stirring well. You now should have a brightly colored, thick sauce.
• Pour the thick sauce over the drained vegetables and stir well, making sure all the vegetables are coated in the sauce.
• Pour into sterilized clamp jars and seal. Preferably, wait at least one week before opening to allow the flavors to intensify.

PICADILLY DIP/CHILI

Steps:

• Fry ground beef and sausage until done, Drain fat except 1 tbs.
• Add onion, tomato, green pepper and garlic and saute until onion is golden. Transfer to pot, add beans, olives, raisins and spices.
• Cover and simmer low about 15-20 minutes, stirring occasionally.

CUBAN PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
• Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
• Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
• Serve warm:
• As a filling for empanadas or tacos
• Over white rice with fried plantains or black beans
• With a side salad and black beans
• To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

EASY PICCALILLI

Steps:

• Put the veg in a bowl and toss with 2 tbsp sea salt. Leave, covered at room temperature, for 4 hrs. Drain the veg and wash well under cold water. Drain well.
• Put 100ml of the vinegar in a bowl with the mustard powder, coriander seeds, mustard seeds, cumin, turmeric and flour. Mix well to make a paste.
• Heat the remaining 500ml vinegar, sugar, bay leaves and a pinch of salt until the sugar dissolves, then pour in the mustard vinegar mix, simmering and stirring for 5 mins until the mixture thickens. Fold in the drained veg, heat for 1 min taking the edge off the veg, but still retaining a bite, then remove from the heat, and pack into three 500ml warm sterilised jars. Seal and leave in a cool dark spot for six weeks or up to three months before opening. Once open, keep in the fridge and use within four weeks.

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.