Picadillo, a Cuban staple, was simple, consisting of ground beef sauteed in olive oil with chopped onions, green bell peppers (I added some sweet red pepper as well), fresh minced garlic, and chile pepper. Tomato sauce is added along with a little red wine, black pepper and finally sliced green olives and some raisons. I served this with rice and garnished with slices of yellow sweet pepper and parsley.
Another surprising success for this reluctant chef. We finished the leftovers for lunch today.
Happiness can be a simple Picadillo for dinner!!! Mayling digging in!
Today (Thursday, 10 June) is a little more challenging. No Golf or tennis. I am skipping down the Island chain to St Croix, US Virgin Islands, for Jerk Lamb Chops with two kinds of Plantain (I am using Kenyan green banana, called Matoka), red beans and coconut rice with Tamarind Glaze. This recipe comes from Chef Conny Andersson, of the Beverly Wilshire, Beverly Hills, California. Not quite in the islands, but the dish is!! This was a meal served to Morgan Freeman and Tim Robbins as Morgan interviewed Tim for the book in Los Angelos. St. Croix was where the final scene of The Shawshank Redemption was filmed and apparently holds good memories for the both of them.
No comments:
Post a Comment